Mawa Anjeer Petij is a rich and delightful Indian sweet that combines the creamy texture of mawa (khoya) with the natural sweetness of anjeer (dried figs). It is a popular choice during festivals and special occasions due to its unique taste and elegant appearance.

To prepare this sweet, start by soaking 10 to 12 dried figs in warm water for about 30 minutes until they soften. Once done, drain the figs and blend them into a coarse paste—there's no need to make it too smooth, as a little texture adds to the taste. In a separate non-stick pan, heat one cup of grated mawa on a low flame. Stir continuously to avoid burning and cook until it becomes soft and slightly melts into a smooth mixture. Then, add two to three tablespoons of sugar (adjust to taste) and a pinch of cardamom powder. Mix it well until the sugar dissolves completely, then switch off the flame and let it cool slightly.

In another pan, dry roast the fig paste for a few minutes until the moisture slightly reduces. Add a handful of chopped dry fruits like almonds, cashews, and pistachios, and if desired, a few drops of rose water to enhance the aroma. Cook this mixture until it forms a sticky, dough-like consistency.

To assemble the petij, grease your palms with a little ghee. Take a small portion of the mawa mixture, flatten it on your palm, and place a small amount of the fig mixture in the center. Carefully fold and seal the mawa around the filling, shaping it into a ball or an oval. Once all the petijs are formed, you can decorate them with silver vark and a sprinkle of chopped pistachios for a royal touch.

These sweets can be stored in an airtight container in the refrigerator and will stay fresh for about four to five days. Mawa Anjeer Petij not only looks elegant but also offers a perfect balance of richness and natural sweetness, making it an excellent treat for your sweet shop or home celebrations.