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
For more recipes related to Anjeer Barfi checkout Anjeer And Date Burfi. You can also find more Mithais recipes like Makha Sandesh Kesar Pista Roll Cherry Halwa Soji Appam
Anjeer Barfi 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 : 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
Method
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.
Nutrition Info
Calories : 647 Kcal
Carbohydrates : 22.1 gm
Protein : 7 gm
Fat : 59 gm
Other : Fiber- 7.3gm
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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 www.sanjeevkapoor.com 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.
