Kahwa with Anjeer Barfi

Ingredients

• 250 g Dried Figs (use soft, good quality figs)
• 125 g Seedless Dates
• 50 g Almonds
• 50 g Pistachios (unsalted)
• 50 g Cashews (unsalted)
• 2 tbsp Ghee
• 1 tbsp Poppy Seeds (for garnish)
• 0.5 tsp Cardamom Powder (optional)
• 1 cup Warm Water (for soaking, as needed)

Instructions

1. 1

   Prepare the Fruits and Nuts

   • Wash the dried figs and dates thoroughly. Place them in a bowl and cover with warm water. Let them soak for 30-45 minutes until they become soft and plump.
   • Drain all the water completely. Transfer the soaked figs and dates to a blender or food processor.
   • Grind them into a coarse, thick paste without adding any extra water. A little texture is desirable.
   • Coarsely chop the almonds, pistachios, and cashews. Set aside.
2. 2

   Cook the Barfi Mixture

   • Heat ghee in a heavy-bottomed, non-stick pan over medium-low heat.
   • Add the fig and date paste to the pan. Sauté continuously for 8-10 minutes. The paste will thicken, darken in color, and become glossy.
   • Add the chopped nuts and optional cardamom powder to the pan. Mix everything thoroughly to combine.
   • Continue to cook for another 5-7 minutes, stirring constantly. The mixture is ready when it forms a single, non-sticky mass and starts to pull away from the sides of the pan.
3. 3

   Set and Garnish the Barfi

   • Grease a tray, plate, or a piece of parchment paper with a little ghee.
   • Immediately transfer the hot barfi mixture onto the prepared surface.
   • Using a greased spatula or the back of a spoon, spread the mixture evenly to a thickness of about half an inch.
   • Sprinkle the poppy seeds and a few extra chopped nuts over the top. Gently press them down with the spatula so they adhere to the surface.
   • Allow the barfi to cool down completely at room temperature for 1-2 hours, or until it is firm enough to cut.
4. 4

   Cut and Store

   • Once the barfi has set completely, use a sharp, greased knife to cut it into squares or diamond shapes.
   • Carefully separate the pieces. Store the Anjeer Barfi in an airtight container.
   • It can be stored at room temperature for up to a week, or in the refrigerator for up to 3 weeks.