Anjeer Barfi (Dry Fig Dessert)
Anjeer Barfi is a healthy, protein-rich and delicious barfi variety from the Indian Cuisine. These are Indian style Energy boosting bars made with dry figs, dates and nuts. Anjeer barfi has no added sugar as dates and dry figs provide the essential sweetness. They are flavoured with ground cardamoms and this spice also works as a digestive aid.
If you are looking for a healthy, natural high-protein and nutritious dessert or a snack bar, look for further – This Anjeer Barfi is the perfect one!
About Anjeer Barfi
Anjeer barfi is a traditional Indian burfi variety made with dried figs and nuts. Anjeer is a Hindi word that translates to “Dried figs” and burfi is a dessert. This barfi is flavored with cardamoms & do not have any added sweetener. So it is considered as a nutrient-rich and healthy dessert snack.
Whether it is festive time or a snack time these are great to share with your family and friends. These also make a fantastic gift to your loved ones.
Traditional Indian burfi are made with plenty of refined sugar to give them the desired texture. This Almond burfi, Milk powder burfi, Besan barfi are some of the most popular traditional burfis from the Indian cuisine.
These Anjeer Barfi are made primarily with dried figs and all other ingredients can be swapped out to your choice. Anjeer barfi are also a popular dessert in the Indian sweet stores but they are mostly made with added sugar & sometimes even with Mawa (khoya).
My Anjeer barfi can be easily made vegan if you replace ghee with some neutral cooking oil or vegan butter. I haven’t used any milk or mawa here.
Ingredients & Substitutes
Dry Figs: This recipe works only with dehydrated figs known as dry figs or dried figs and not with fresh figs. Note that dried figs are high in sugar, calories and fiber too. They are great for constipation and stomach health.
There are different kinds of dry figs in the market. If yours are too dry and pressed down hard, you may soak them in hot boiling water before chopping. I use the softer kind of dried figs, so I prefer not to soak them.
Nuts: Various nuts like almonds, pistachios, cashews and walnuts can be used. Make sure these don’t smell rancid. In the past I would chop these nuts with a knife and use them for this recipe.
But in the recent years, I love to process them in my glass chopper as this is easier. You can also pulse them in an Indian chutney jar. Don’t worry if it becomes too much powdery.
Dates and Raisins: Use soft dates like medjool or kimia else you will have to soak them too. I use medjool dates. I use raisins which can be simply skipped or replaced with dates.
For more sweet recipes, check this collection of Diwali Sweets Recipes
How to Make Anjeer Barfi (Stepwise Photos)
1. Dry roast chopped nuts till crunchy. keep this aside in a plate. If you want you can also toast the whole nuts until crunchy. Cool and then pulse in a grinder.
2. To the same pan, add chopped figs with 3 table spoons water to soften them. By the time i could take the picture, the water got evaporated. But make sure figs turn soft.
Tip: If your figs are hard, soak them in little boiling hot water. As soon as they turn soft, remove from water and chop them.
3. Add chopped dates, raisins, cinnamon or nutmeg powder and cardamom powder. cook on a low flame for few minutes.
If your dates are hard, soak them in hot water and then chop.
4. After 3 to 4 minutes, it turns mushy and sticky. But this depends on the type of your dates too, but cook till they turn soft and mushy. I added 1 tsp. organic virgin coconut oil, this is optional. Since I used a stainless pan, it began to stick , so the oil helped me to cook it further without burning. If you are not using oil or ghee, use a non stick.
5. Anjeer and dates mixture should become quite hot and thick, not soggy, else the burfi turns soggy and turns sticky while you cut.
6. Mix well. the mixture should looks firm and fairly dry like you see in the picture below. After adding nuts if the mixture doesn’t look firm, then cook for another two minutes. Transfer it to a butter paper. Cover it with another parchment paper. Spread the mixture with a rolling pin immediately and cool it. Cut to pieces once it cools completely.
If using within a day, needs no refrigeration. Else refrigerate anjeer barfi and use with in a week.
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ¾ cup dried figs chopped, (or 6 to 8 whole dried figs)
- ¾ cup dates chopped (or 6 to 8 whole soft dates)
- 2 tablespoons raisins (optional)
- 3 to 4 tablespoons water (or ¾ cup hot water)
- ¾ cup nuts chopped (walnuts, almonds, cashews, pista)
- ⅛ teaspoon cardamom powder
- 1 pinch cinnamon or nutmeg powder
- 1 teaspoon oil or ghee (optional, use if not using a non stick pan)
- Toast nuts: You can chop the nuts first & toast them until crunchy. Or Toast the whole nuts first until crunchy and then pulse them in a grinder to coarse bits or chunks.
- Prepare Dried Figs: If your figs are soft, chop them with a knife. If they are hard, soak them in hot water until soft. Remove to a board and chop them to small pieces.
- Chop Dates: If your dates are hard, soak them in little hot water. If using softer dates you can skip this step and use them directly.
How to Make Anjeer Barfi
- Add chopped figs to a heavy bottom pan and sprinkle 3 to 4 tablespoons water. Cook till they turn very soft and mushy.
- Add dates, raisins, cinnamon powder and cardamom powder. Mix and cook till everything turns mushy and sticky and thick.
- Add oil or ghee, if it sticks to the pan.(optional)
- Transfer nuts and stir well and mix. Now the mixture should look firm. If it looks soggy cook further for 2 to 3 minutes.
- Add this to a greased butter paper. Cover with another butter paper and roll with a rolling pin to a rectangle or square.
- Cool this completely. Cut to squares.
- Consume anjeer barfi within a day or refrigerate and finish with in a week.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Swasti, Can this be made without the dates?
You can but add 3/4 cup more figs or raisins. The taste will be different and won’t be sweet
Can I make this recipe without figs….I want to make this for my dad…he is not allowed to eat figs by his doctor as he is diabetic patient…
You can make with dates alone and skip figs. But I am wondering if your dad can eat dates. Many diabetic patients are not allowed even to eat dates.
Hi I want to try this recipe wanted to clarify tht if I seeds it should 3/4 cup of nuts and seeds together.. Or separate.. I
All nuts and seeds together 3/4 cup
I will make your delicious recipe for my mom next Saturday.
As you are using all non liquid ingredients, could you please tell me the equivalent in grams?
Thank you very much in advance.
I have not weighed them when I made these. Actually cup measurements are good enough for this recipe, a little more or less will work.
Hope this helps
many recipes soak anjeer in hot water for 2-3 hours, why did you choose not to do this process? Also, how finely do I have to chop the anjeer?
I make it without soaking and add little water to the hot pan which is good enough to soften them. I feel putting them in hot water reduces the shelf life. I guess such recipes also call for blending which i feel is not needed. Chop them to 1/4 to 1/2 inch pieces.
I completely agree with you! I don’t like soaking them.
1/4 or 1/2, thank you!
Can’t wait to cook today
My bar was very nice and soft , we totally loved it .can i make this barfi with only almonds pistas and dates .Also can you is it possible to make them more crunchy keeping all health intact….as my kids like a little bite..I love your blog and badam barfi came out amazing..
Thank you so much !!
Loved it !!
You are welcome.
Yes you can make with any of the dry fruits and nuts. To make it brittle, they have to made using sugar. That’s the only way. I will think about it and try to make dry fruits brittles, if anything healthy works out I will share it. Glad to know they turned out good. Thanks for the feedback
I really liked your blog. You have emphasized a lot on nuts & an easiest way to implement in our diet. Believe it or not, I prepared 3 of your dishes in my kitchen today 🙂
I tried Badam burfi, Potato Sagu & Anjeera burfi. All 3 came out really well. I cant thank you enough. However, My badam burfi was little sticky & not firm, But taste was just like store bought. I guess, Water was little more. Anyways, I will continue to try your recipes & update you on the same.
Iam so happy reading your comment.Appreciate your time to leave a feedback here. The entire process of making any burfi is so delicate, a small change can vary the results. If you have milk powder, you could use it to firm up the barfi dough which makes the barfi non sticky as well, but i did not use for mine. You made my day. Thank you so much.
Healthy burfi,looks so good
Thank you Suja
Oh those look great swasthi! =D
I am into healthier food snacks and this is definitely a winner.
Thanks for sharing and I hope you enjoyed your weekend.
enjoyed the weekend, hope u had a great time too.
Barfi with anjeer?? you are simply awesome with Indian Sweets and Desserts.