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.