How to make Anjeer Barfi - Delicious and healthy with no sugar at all, these barfis are good for you.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Figs (अंजीर), Ghee (घी)

Cuisine : Indian

Course : Mithais

Anjeer Barfi Recipe Card

Anjeer Barfi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Anjeer Barfi checkout Anjeer And Date Burfi. You can also find more Mithais recipes like Strawberry Coconut Laddoo, Atte ki Pinni, Chocolate Peda, Agra Ka Petha.

Prep Time : 2.30-3 hour

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Anjeer Barfi Recipe

  • Figs soaked for 2-3 hours 8-10

  • Ghee 3-4 tables

  • Dates seeded and soaked for 2-3 hours 12-15

  • Cashewnuts finely chopped 10-12

  • Almonds finely chopped 8-10

  • Pistachios finely chopped 12-15

  • Silver varq as required


Step 1

Grease a baking tin with some ghee.

Step 2

Grind figs and dates individually to a smooth paste and transfer into 2 different bowls.

Step 3

Heat ghee in a non-stick pan. Add fig paste and date paste, mix well and cook on medium heat, stirring continuously, till thick.

Step 4

Add ¾ of the cashewnuts, ¾ of the almonds and ¾ of the pistachios, mix and cook, stirring continuously, for 3-5 minutes or till well combined.

Step 5

Put the mixture into the greased baking tin, level the top and tap. Cover the top with some varq and cool.

Step 6

Cut into squares or diamonds and serve garnished with remaining nuts.