How to make Mawa Anjeer Burfi -

Crunchy, chewy and velvety - a trio of sensations in one bite

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Mawa, Dried Figs (सूखी अंजीर)

Cuisine : Hyderabadi

Course : Mithais

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For more recipes related to Mawa Anjeer Burfi checkout Gulab Jamun, Pedas, Chocolate Burfi, Gulab Jamun . You can also find more Mithais recipes like Paneer Petha Roll Churme Meve Ke Laddoo Saeb Ki Burfi Besan ke Laddoo

Mawa Anjeer Burfi

Mawa Anjeer Burfi Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mawa Anjeer Burfi Recipe

  • Mawa 375 grams

  • Dried Figs chopped 7-8

  • Sugar 1/2 cup

  • Liquid glucose 1 teaspoon

  • Almond chopped 5-6

  • Cashewnuts chopped 5-6


Step 1

Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely, and the khoya starts to melt. Add the liquid glucose and continue to cook, stirring continuously, for thirteen minutes, or till the mixture thickens and begins to leave the sides of the kadai.

Step 2

Add the almonds, cashew nuts and dried figs, and mix well. -

Step 3

Transfer the mixture to a greased six-by-eight-inch aluminium tray and spread it evenly. Leave to cool to room temperature.

Step 4

Cut into squares and 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.