How to make Anjeer Toffee -

A healthy sweet made without the addition of sugar – ideal for growing children

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Dried figs (anjeer), Ghee (घी)

Cuisine : Indian

Course : Mithais

Anjeer Toffee

Anjeer Toffee Recipe Card


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.    

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Anjeer Toffee Recipe

  • Dried figs (anjeer) , soaked for 2-3 hours and drained 20-25

  • Ghee 1 tbsp + for greasing

  • Seedless dates (khajur) , chopped 1 cup

  • Walnuts 4-5

  • Cashewnuts , chopped 2 tablespoons

  • Pistachios , chopped 2 tablespoons

  • Almonds , chopped 2 tablespoons

  • Gum resin (gond) , fried 1/2 cup


Step 1

Put the figs in a grinder jar, add a little water and grind to fine paste.

Step 2

Heat ghee in a deep non-stick pan and add fig paste and sauté on medium heat for 3-4 minutes. Add dates, mix well and cook for 10-15 minutes or till excess moisture dries up.

Step 3

Chop walnuts and add to the pan along with cashewnuts, pistachios and almonds. Mix well and cook till mixture begins to leave the sides of the pan.

Step 4

Add gond and mix well. Cook for 3-4 minutes on medium heat. Set aside in a bowl and allow to cool. Refrigerate for 30 minutes.

Step 5

Grease your palms with ghee and shape the mixture into oblong or any other desired shape.

Step 6

Take strips of parchment paper and place a toffee on each paper and roll them. Take coloured toffee sheets and roll the toffees again. Store the toffees in a glass jar or serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.