A fig barfi recipe is a classic Indian sweet treat welcome at the Diwali table. Known as anjeer (fig) barfi or fig burfi, It’s deliciously moist, tender, sweet and nutty and we tend to think of it as fig halwa. This unique and rich stuffed fig roll is sweet but not too sweet and it’s a dream with a cup of tea.
Figs are one of my favorite treats, dried or fresh, their natural sweet flavor satisfies even the biggest craving for dessert. The moist and lightly sweet treat is made by gently cooking the California Dried Mission Figs with some sugar and rose water. You can add some cardamom powder and lemon zest too. Chopped cashews, pistachios are added to the almond paste for the middle. When the thick mixture is cooled, roll it and stuff with the almond roll. It makes this fig barfi recipe slightly less guilt-free and a dessert which is deceptively easy to make.
This fig barfi recipe, made of Blue Ribbon Orchard Choice and Sun-Maid California Dried Figs, is soaked in milk and ground to a puree and cook on medium heat.
The fig mixture has to be cooked on medium to low heat. Make sure to stir continuously. Once the mixture has cooled, you can add the nuts and roll it into logs, refrigerate, and cook. Or, you can add an extra stuffing for more interest and taste. In India, we find the inside colored, such as adding saffron to enhance the flavor of the almond paste.
While rolling, make sure not to roll the fig paste too thin. Place the almond log and tightly roll the flattened fig around it. Tightly squeeze. Roll it again to smooth the top. After that, roll the log on some toasted khus khus (poppy seeds). Wrap and refrigerate for at least an hour and slice it carefully.
Anjeer Barfi (Fig Halwa)
- 2 cups Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs
- 1 cup whole milk
- 3 tablespoons ghee (clarified butter)
- 1 cup sugar
- 2 tablespoons rose water
- 1 cup marzipan or almond paste
- 1 cup mixed nuts toasted and chopped
- 1/4 cup poppy seeds toasted
- Soak the dried figs in milk overnight or minimum for 4 hours. Grind to a puree with the soaking milk.
- In a nonstick or stainless steel pan set over medium heat, add ghee and fig puree. Pour in sugar and rose water. Keep stirring so the mixture doesn't stick to the bottom. Stir until it starts forming a ball and all the milk is thickened, about 15 minutes. If you take a small portion and form a ball, it will form a ball easily. Turn off heat. Pour on a plate to cool.
- Meanwhile, take almond paste or marzipan and add in toasted very finely chopped nuts. Incorporate until well combined. Make a log and set aside.
- On a sheet of parchment paper, roll the fig mixture to a square, about 1/4-inch thick. Keep the almond log in the middle and wrap the flattened fig around it with the help of the parchment paper. Roll it in the poppy seeds. Wrap tightly and refrigerate for 1 hour. Slice and serve.
Recipe and photos by Asha Shivakumar