Fig Mousse (Sugar Free )

Ingredients

• Dried Anjeer (Figs) 250 g, ]soaked in water to cover, 2-3 hours
• China grass (agar agar) 8 g, chopped ]
• Dalchini (cinnamom) powder ½ tsp
• Skimmed milk powder ¼ cup
• Walnuts, chopped to garnish
• A serving dish/bowl

Preparation

• Place the anjeer (with whatever liquid it has) in a pan with the china grass and cook till anjeer is tender and the china grass has dissolved (about ½ an hour). Adjust water as it cooks, there should be enough liquid to cover the anjeer after it is cooked through.

• Take the pan off the heat, mix in the dal chini and leave to cool.

• When cool enough to handle, add the milk powder and blend in a blender and transfer into the serving dish.

• Garnish with the walnuts and refrigerate till set.

• Serve chilled.