Anjeer Barfi Recipe (Fig Dessert)
Looking for a healthy and naturally sweet Indian dessert? Anjeer Barfi, made with dried figs, is easy to make guilt-free treat that combines rich flavors with wholesome ingredients.
Anjeer Barfi is a rich and wholesome Indian sweet recipe made with dried figs (anjeer), mixed nuts, and a touch of ghee. This healthy Indian dessert is naturally sweetened with figs and dates, making it a refined sugar-free barfi recipe perfect for festive occasions. Packed with fiber, iron, and antioxidants, Anjeer Barfi (Fig Barfi) offers both nutrition and indulgence in every bite. Unlike traditional sweets that use sugar syrup, this no sugar dry fruit barfi gets its sweetness from natural ingredients, making it ideal for Diwali sweets recipes, Indian festival desserts, and even as a healthy energy bar alternative. Loved in India and abroad, this easy Anjeer Barfi recipe is especially popular among those looking for vegan Indian sweets or gluten-free Indian desserts to enjoy guilt-free celebrations.
Ingredients and Substitutes
- Dried Figs (Anjeer): The main ingredient that gives natural sweetness and a chewy texture to the barfi. Use soft and plump figs for best results. If figs are unavailable, you can use dates as a substitute for similar sweetness and texture.
- Dates: They enhance the natural sweetness and help bind the mixture. You can replace them with raisins or apricots if you prefer a slightly different flavor.
- Mixed Nuts: A combination of almonds, cashews, pistachios, and walnuts adds crunch and richness. You can use any nuts of your choice or even sunflower seeds if you want a nut-free version.
- Desiccated Coconut: Adds a mild sweetness and helps give body to the barfi. You can skip it if you prefer a pure nut-and-fig flavor or replace it with almond flour for a richer taste.
- Ghee: Gives a smooth texture and a traditional aroma to the barfi. For a vegan option, you can use coconut oil or any neutral-tasting oil instead.
- Cardamom Powder: Provides a warm, aromatic flavor typical of Indian sweets. If you don’t have cardamom, a pinch of cinnamon or nutmeg powder can be used for a different but pleasant aroma.
- Poppy Seeds or Sesame Seeds (optional): These can be used for coating the barfi or adding light crunch. You may skip them or use crushed nuts for coating instead.
- Rose Water or Saffron (optional): Adds a festive touch and fragrance. You can replace rose water with a few drops of vanilla extract for a unique twist.
Cooking Tips for Perfect Anjeer Barfi
Always soak dried figs in warm water or milk before blending. Fresh figs contain more moisture and don’t provide the same chewy texture. This helps them soften and turn into a smooth paste, which is essential for a uniform texture. The smoother the paste, the better your barfi will hold together. If the figs are very dry, extend the soaking time by a few extra minutes.
Roast the nuts on a low flame until they turn slightly golden and release their natural aroma. Avoid high heat as it can burn them quickly and give a bitter taste. Roasting not only enhances the flavor but also adds a nice crunch to every bite of your barfi.
Keep stirring the fig and nut mixture on low to medium heat until it starts leaving the sides of the pan. This is the sign that excess moisture has evaporated and the mixture is ready to set. If you undercook it, the barfi may turn sticky; if you overcook it, it may harden too much after cooling.
Grease the tray well before spreading the mixture to prevent sticking. Allow the barfi to cool completely before cutting; this ensures clean edges and neat shapes. For a festive touch, you can sprinkle chopped pistachios or silver leaf (varak) on top before it sets.
Serving Suggestions for Fig Dessert
Anjeer Barfi is best served as a festive sweet during celebrations. Its rich flavor and natural sweetness make it a perfect addition to any dessert platter or thali. You can also serve it as a post-meal treat with a cup of masala chai or coffee. For gifting, wrap the pieces in decorative boxes or paper, it stays fresh and looks elegant for special occasions.
Frequently asked questions
If your barfi doesn’t set, it usually means the mixture wasn’t cooked long enough. Cook it until it starts leaving the sides of the pan and becomes thick. You can also refrigerate it for 1–2 hours to help it firm up.
Yes, you can make it without ghee. Use coconut oil or a few drops of nut butter for binding and richness if you prefer a vegan or dairy-free version.
You can increase the number of dates or add a few raisins or apricots while blending the figs. These natural sweeteners enhance flavor without refined sugar.
If the mixture is cooked for too long, it can lose moisture and become hard. Next time, cook only until it starts leaving the pan’s sides and remains slightly soft.
Recipe Card
Anjeer Barfi (Fig Barfi)
Equipment
- 1 Non-stick pan
- 1 Blender
- 1 Spatula
- 1 Tray
- 1 Knife
Ingredients
- 1 cup dried figs anjeer, chopped
- ½ cup dates pitted
- 2 tbsp almonds chopped
- 2 tbsp cashews chopped
- 1 tbsp pistachios chopped
- 1 tbsp desiccated coconut
- 1 tbsp ghee
- ½ tsp cardamom powder
- ½ tsp rose water optional
Instructions
- Cut dried figs into small pieces and soak them in warm water or milk for about 15–20 minutes until they soften. This makes blending easier.
- Roughly chop almonds, cashews, pistachios, and walnuts. Lightly roast them in a pan on low heat until they release a nutty aroma. Set them aside to cool.
- Drain the soaked figs and blend them into a thick paste. You can add a few dates while blending for extra natural sweetness and binding.
- In a non-stick pan, heat a little ghee on low flame. Once melted, add the fig-date paste and sauté for a few minutes until it thickens slightly. Mix in the roasted nuts and stir well so that they are evenly distributed throughout the mixture.
- Add cardamom powder and rose water (or saffron) for aroma. Stir continuously to avoid sticking, and cook until the mixture starts leaving the sides of the pan.
- Grease a tray or plate with ghee and transfer the mixture onto it. Flatten it evenly using a spatula or rolling pin and let the barfi mixture cool at room temperature for about an hour or until firm. You can refrigerate it for faster setting.
- Once set, cut the barfi into square or diamond-shaped pieces using a sharp knife. Serve the Anjeer Barfi fresh or store it in an airtight container. It stays fresh for up to a week at room temperature and longer if refrigerated.
