Anjeer barfi Recipe | Just In 7 Easy Steps.

The process of making Anjeer barfi involves soaking dried figs in water to soften them and then grinding them into a smooth paste. The fig paste is then cooked with ghee and sugar in a thick-bottomed pan until it thickens and forms a fudgy consistency. The mixture is then poured into a greased tray and allowed to cool and set. Once set, it is cut into small square or diamond-shaped pieces.

Anjeer barfi has a rich, dense texture and a delightful sweetness that comes from the natural sugars in the figs. It has a unique flavor profile with hints of caramel and a subtle nuttiness. Some variations of Anjeer barfi may include additional ingredients such as cardamom powder, chopped nuts like almonds or pistachios, or even a layer of silver varq (edible silver foil) on top for decoration.

This delectable sweet treat is not only enjoyed in India but has gained popularity worldwide. It is often served as a dessert at Indian restaurants or enjoyed as a homemade delicacy. Anjeer barfi is not only a delicious indulgence but is also considered to have health benefits due to the high fiber content of figs and the natural ingredients used in its preparation. In this step-by-step guide, I will walk you through the process of making anjeer barfi. Let’s get started!

Ingredients Of Anjeer barfi:

• 1 cup dried figs (anjeer)
• 1 cup khoya (milk solids)
• 1/2 cup powdered sugar
• 1/4 cup ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped nuts (cashews, almonds, pistachios) for garnish

Step By Step Instructions Of Anjeer barfi Recipe:

Step 1: Preparation

• Start by soaking the dried figs in warm water for about 30 minutes to soften them.
• Drain the figs and grind them to a smooth paste using a blender or food processor. Set aside.

Step 2: Cooking the Khoya

• Heat a heavy-bottomed pan or non-stick pan on medium heat and add ghee to it.
• Once the ghee melts, add the khoya to the pan and stir continuously to prevent it from sticking to the bottom.
• Cook the khoya for about 5-7 minutes until it starts to melt and become smooth.

Step 3: Adding the Fig Paste

• Add the ground fig paste to the pan with the khoya and mix well.
• Stir the mixture continuously to combine the khoya and fig paste evenly.

Step 4: Adding Sugar and Cardamom

• Add the powdered sugar to the pan and mix it thoroughly with the khoya-fig mixture.
• Continue cooking and stirring for another 5-7 minutes until the mixture thickens and starts to leave the sides of the pan.
• Sprinkle the cardamom powder over the mixture and mix well. The aroma of cardamom will enhance the flavor of the barfi.

Step 5: Shaping the Barfi

• Grease a square or rectangular tray with ghee or line it with parchment paper.
• Transfer the prepared barfi mixture into the greased tray and spread it evenly using a spatula or the back of a spoon.
• Sprinkle the chopped nuts on top of the mixture and gently press them down.

Step 6: Setting and Cutting

• Allow the barfi to cool at room temperature for about 1-2 hours until it firms up.
• Once the barfi has cooled and set, use a sharp knife to cut it into desired shapes, such as squares or diamonds.

Step 7: Serving and Storing

• Carefully remove the cut anjeer barfi from the tray and transfer it to a serving plate.
• Anjeer barfi can be served as a delightful sweet treat on its own or as part of a dessert platter.
• Store any remaining barfi in an airtight container at room temperature for up to 5-7 days.

And there you have it! A delectable batch of anjeer barfi ready to be enjoyed. This sweet is perfect for festive occasions, celebrations, or even as a homemade gift.