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 colours. 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 that is perfect for making during the Indian festive 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.
If you like this recipe and looking for more festive sweets/dessert recipes, here are some of the best ones on the blog
- Khajur (Dates) barfi
- Homemade Jalebi
- Rasmalai French Toast With Kesar Filling
- Gujiya Recipe
- Protein-rich laddus
- Chaulai /Rajgira Ka Halwa
- Coconut Laddus
Anjeer ki Barfi is a melt-in-the-mouth, aromatic and delicious Indian sweet that is perfect for making during the festive season.
- 2 cups dried figs or anjeer
- 1 cup cashew nuts or kaju, powdered
- 1 tbsp cardamom or elaichi powder
- 3 tbsp milk powder (optional)
- 4 tbsp ghee or clarified butter
- 3 tbsp jaggery powder
- 2–3 cups of water
- 2–3 tbsp mixed dry fruits, chopped
- Soak anjeer or dried figs in water for 3-4 hours. When they become completely soft, dry them and grind thoroughly into a smooth paste without any lumps.
- Take some cashew and grind them dry to make a fine powder.
- Heat a pan and add 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.
- 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. Add elaichi or cardamom powder to this mixture. Also, add sliced mix dry fruits and nuts.
- Finally, add ghee and mix. Keep stirring and cooking until the mixture sticks together nicely and leaves the pan as it doesn’t stick to the pan anymore.
- Let this mixture cool down for 10 minutes. Knead it a little once it has cooled.
- On a flat plate or tray spread a butter paper or aluminum foil and grease it with some ghee.
- Flatten the mixture using hands or rolling pin and make a rectangular shape of about 5 mm thickness.
- 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.