Anjeer Barfi

1. 1
   prep · ~8 min

   Prepare the figs and nuts.

   1.Remove any hard stems from the dried figs and chop them roughly.

   2.Chop the almonds, cashews, and pistachios into small pieces.

   3.Grease a small plate or tray lightly with a little ghee.
2. 2
   boil · ~7 min

   Soften the figs.

   Add the chopped figs and water to a small pan. Bring to a gentle boil, then cook on low heat for 4 to 5 minutes until the figs soften and most of the water is absorbed.

   TIPKeep the heat low so the figs soften evenly without catching at the bottom.
3. 3
   mix · ~3 min

   Blend the figs into a coarse paste.

   Cool the fig mixture slightly, then pulse it to a thick, coarse paste. A few small bits are fine and give the barfi a better texture.

4. 4
   saute · ~7 min

   Cook the fig mixture with ghee.

   1.Heat ghee in a heavy pan over low heat.

   2.Add the fig paste and cook, stirring often, for 3 to 4 minutes.

   3.Add almonds, cashews, most of the pistachios, and cardamom powder.

   4.Mix well and cook until the mixture comes together like a soft mass and leaves the sides of the pan.

   TIPStir continuously once the nuts go in, because the mixture thickens quickly.
5. 5
   assemble · ~4 min

   Set the barfi.

   Transfer the hot mixture to the greased tray and press it into an even layer about 1 cm thick. Sprinkle the remaining pistachios on top and press them in gently.

6. 6
   rest · ~45 min

   Let the barfi cool and firm up.

   Set aside at room temperature for 30 to 45 minutes, until firm enough to cut cleanly.

7. 7
   serve · ~3 min

   Cut into pieces and serve.

   Slice into 12 diamond or square pieces once fully set. Store the pieces in an airtight container after cooling completely.

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