Anjeer Barfi | Anjeer Burfi Recipe

Anjeer burfi a delicious dry fruit burfi without sugar. Anjeer burfi recipe recipe with step by step pictures for easy understanding and reference.

Anjeer Burfi Recipe is very easy with no consistency checks and also requires less ghee unlike other sweets, It is made with figs and dates which is very easy that needs no consistency checks so even beginners can try .This burfi can be made in minutes just the setting time is more, it is very healthy and nutritious with the natural sweetness from figs and dates.You can even make this as a snack for kids.

More burfi recipes:

• Kaju katli
• Badam katli
• Vanilla chocolate burfi
• Maida burfi
• 7 cup burfi

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Anjeer Barfi | Anjeer Burfi

Anjeer Barfi is a delicious, chewy dry fruit barfi made by blending figs & dry fruits, sautéing them in ghee and shaping them to bars. Anjeer Barfi is a rich delicacy made during Diwali and special occasions and cooked without sugar. Anjeer Burfi Recipe is published in this post with step by step pictures.

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Servings10 burfis

AuthorSharmilee J

1x2x3x

Ingredients

• 10 nos dates chopped
• 30 nos figs
• 3 tablespoon nuts* chopped
• 2 teaspoon ghee
• 1 tablespoon poppy seeds
• 1/8 teaspoon cardamom powder

*Notes : I used cashew and badam

Instructions

• Deseed dates. Chop them roughly.
• Soak figs in hot water for a while.
• In 1/2 teaspoon ghee fry the chopped nuts and set aside.
• Drain water and take soaked figs in a mixer and grind it to a paste, Set aside.
• Now add chopped dates and grind to a paste.
• In a pan add a teaspoon ghee add the fig dates mixture and keep sauteing for 5mins, add little ghee in between. At one stage it will form a mass and will come together without sticking.
• At this stage add roasted nuts and give a quick mix, Switch off and set aside to cool.
• In a kdaai add poppy seeds and roast for a 2-3 mins till a nutty aroma comes. Switch off and set aside.
• Make 2 logs from the mixture and roll over roasted poppy seeds to coat the outer layer.
• Wrap it in a butter paper. I made one log with poppy seeds coating and other plain.
• Wrap it tightly and refrigerate it at least for 2 hrs. Then slice and serve.
• Anjeer Burfi keeps well for 3 days in room temperature itself!

Notes

• The measures are just given roughly, it can be modified according to your preference. There is no perfect measures for this recipe, so feel free to plus or minus the quantity.
• I added chopped nuts just for the crunch, you can skip that too.
• I couldn't wait for for 2 hours so just set for 1/2 hour and cut it so it was not that firm.
• You can even add 1/4 sweetened khoya for extra richness.
• Adding poppy seeds is optional but I recommend adding it for nice crunch ness.

Nutrition Facts

Anjeer Barfi | Anjeer Burfi

Amount Per Serving (25 g)

Calories 36 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 3mg1%

Sodium 1mg0%

Potassium 38mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 5IU0%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Method:

1. Deseed dates.Chop them roughly.Soak figs in hot water for a while.In 1/2 teaspoon ghee fry the chopped nuts and set aside.
   
2. Drain water and take soaked figs in a mixer and grind it to a paste,Set aside.Now add chopped dates and grind to a paste.
   
3. In a pan add a teaspoon ghee add the fig dates mixture and keep sauteing for 5mins, add little ghee in between.At one stage it will forma  mass and will come together without sticking.
   
4. At this stage add roasted nuts and give a quick mix, Switch off and set aside to cool.In a kdaai add poppy seeds and roast for a 2-3mins till a nutty aroma comes.Switch off and set aside.
   
5. Make 2 logs from the mixture and roll over roasted poppy seeds to coat the outer layer.
   
6. Wrap it in a butter paper.I made one log with poppy seeds coating and other plain.
   
7. Wrap it tightly and refrigerate it atleast for 2 hrs.Then slice and serve.
   

Keeps well for 3 days in room temperature itself!

My Notes:

• The measures are just given roughly, it can be modified according to your preference.There is no perfect measures for this recipe, so feel free to plus or minus the quantity.
• I added chopped nuts just for the crunch, you can skip that too.
• I couldn’t wait for for 2 hrs so just set for 1/2 hr and cut it so it was not that firm.
• You can even add 1/4 sweetened khoya for extra richness.
• Adding poppy seeds is optional but I recommend adding it for nice crunchness.