Anjeer Ki Barfi | Dried Fig Bars

HAPPY DIWALI everyone! 🙂 For me, this is the best time of the year. Festive ambiance everywhere, good food, amazing moderate weather and above all the spirit of Diwali which is full of positive light and colors. This Diwali break, let’s try not to CONSUME so much and try and CREATE something. And in that spirit, we are sharing this amazing recipe of Anjeer Barfi with you. 

Anjeer Barfi is a melt-in-the-mouth, aromatic, utterly delicious sweet which is perfect for making during Diwali season for your friends and family. Something that my family enjoys about it is the crackling seeds that are so intrinsic to figs in general. Anjeer barfi recipe is very simple and doesn’t take much time to make which makes it so hassle free.

Serves 7-10 people

Cooking time 20 minutes

Prep time4 hours (soaking of Anjeer or dried figs)

Cooling time2-4 hours


  • 2 cups Anjeer or dried figs
  • 1 cup cashew nuts or Kaju, powdered
  • 1 tbsp elaichi or cardamom powder
  • 3 tbsp milk powder (optional)
  • 4 tbsp ghee or clarified butter
  • 3 tbsp gur or jaggery powder
  • 2-3 cups of water
  • 2-3 tbsp mixed dry fruits, chopped


  1. Soak Anjeer or dried figs in water for 3-4 hours. When they become completely soft, grind them thoroughly into a smooth paste without any lumps.
  2. Take some cashew nuts or Kaju and grind them dry to make a fine powder.
  3. Heat a pan and add gur or jaggery powder and 2-3 tbsp of water and once it melts, add Anjeer paste in it and cook for 5-8 minutes on low to medium flame until the water has completely evaporated.
  4. Add cashew or Kaju powder in it and mix. Also, add milk powder and keep stirring (as the mixture will turn a little sticky at this point) and cooking.
  5. Add elaichi or cardamom powder to this mixture. Also add sliced mix dry fruits and nuts.
  6. Finally, add ghee and mix. Keep stirring and cooking until the mixture sticks together nicely and leaves the pan as in doesn’t stick to the pan anymore.
  7. Let this mixture cool down for 10 minutes. Knead it a little once it has cooled.
  8. On a flat plate or tray spread a butter paper or aluminium foil and grease it with some ghee.
  9. Flatten the mixture using hands or rolling pin and make a rectangular shape of about 5 mm thickness.
  10. Let it cool in a refrigerator for about 2-4 hours and then using a sharp knife cut into diamond-shaped barfis or bars. Garnish with sliced pistachio.

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