1 Portion


• 50g Dried Apricot

• 50g Dried Figs

• 30g Cottage cheese

• 15g Cashew nuts

• 5g Ginger powder

• 5g Cardamom powder

• 15g Pistachio

• 50g Butter

Soak the Apricot and Figs for 4-5 hours. Drain
the water out and take out the mince. For stuffing
grate the cottage cheese, add chopped cashew nut,
pistachio, Cardamom powder and Ginger powder.
Make a coin size patty separately with Figs and
Apricot with the stuffing in the centre. Pan-fry it
shortly with butter and serve.

Garnish – Chopped nuts