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Anjeer Barfi (Fig Halwa)
Celebrating Diwali, traditional desserts like our fig barfi recipe make the festival of lights brighter. Prepare anjeer barfi ahead of time to slice and serve.
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.
Calories: 173kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 10mg | Potassium: 110mg | Fiber: 1g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg