Anjeer Dryfruit Barfi

I wouldn’t look twice at Anjeer barfi until a few years ago. But this recipe was eye opening – it is unbelievably delicious! Given the many benefits of dried figs and the fact that this has less sugar than most other mithais, this one is really unparalleled. Needless to say, I feel very old admittinf this!

Added bonus – you can make this recipe vegan-friendly by substituting ghee with coconut oil and a couple drops of vanilla extract – yes, you read that right. I think vanilla extract, masks the coconut smell and gives it that “dairy perception” – give it a try!

You will need:

Dried figs – 400 g 

Sugar – 200 g (I used organic cane sugar) 

Almond flour or cashew flour – 100 g

Chopped nuts – 320 g (cashewnuts, almonds and pistachios) 

Ghee -50 g 

Cardamom powder – 1 tsp (or more depending on your preference and how strong your cardamom powder is) 

Saffron stands (as per your preference, this is optional, but t gives it a beautiful flavor and richer color) – soaked in water for half an hour 

Instructions:

• Wash, clean the anjeer pieces and boil in water till they becomes soft and bulgy – takes about 8-10 minutes after the water starts to boil. 

• Strain the anjeer pieces and let cool slightly for a few minutes 
• coarsely grind them in a food processor on pulse mode 

• Take out the ground pulp in a heavy bottom non-stick pan, add sugar and mix well. Let this mixture stand for 10-15 minutes
• Cook this mixture on medium flame – stir constantly

• Once the mixture starts forming a ball and leaves the pan, add the almond/ cashew nut flour (or powder) and mix well
• Add cardamom powder and saffron water and mix – it’s important to add the saffron water when the mixture is very hot – so that the water flash evaporates. 

• Add some ghee and cook until the mixtures becomes a glossy ball that does not stick to the pan 
• In a separate pan, heat some ghee and add the chopped nuts – toast for a few minutes to just get them crunchy, do not brown them. 
• To the anjeer mixture add the roasted nuts and mix 
• Transfer the mixture on a silicon mat and let cool slightly 

• Grease a baking tray with some ghee
• With ghee-greased hands, knead the barfi mixture into a cohesive ball
• Spread the mixture in the greased baking tray evenly with your hands or a spatula 
• Sprinkle some pistachio and almond flakes on top and press it onto the surface with a spatula 
• Cut squares – 400 g of dried figs make about 50 squares

• Cover the tray and let it rest for a few hours – ideally for 10-12 hours 
• Once the barfi is set, remove and serve!
• No need to refrigerate for about a week to 10 days 
• you can easily double or halve this recipe.
• You can check out my reel to check out the video process and get an idea of all the steps involved 🙂