By Aditi Saraswat
August 23, 2026
A good festive sweet does not necessarily need a sugar syrup for it to taste decadent. In this anjeer barfi, figs and dates add the sweetness and binding, whereas toasted nuts and ghee add richness, texture and fragrance in every bite.
1 cup dried figs (anjeer) ½ cup seedless dates (khajoor) ½ cup mixed nuts, finely chopped 1 tbsp ghee ¼ tsp cardamom powder 1 tbsp desiccated coconut, for coating (optional)
Soak the dried figs in warm water for about 15 minutes. Drain them and pat dry thoroughly to prevent any excess moisture.
In a blender, blend the figs and dates to make a coarse, sticky paste. Avoid adding too much water, as the mixture can turn sticky.
In a pan, heat ghee and lightly toast the chopped nuts. Add cardamom powder and cook for a short span until the nuts smell aromatic.
To the pan, now add the fig-date paste and cook on low flame, stirring constantly, until the mixture appears to be thick and begins to leave the sides.
Let the mixture cool a bit, then cut in equal square shapes. Coat with some grated coconut if desired.