Figs are one of my favorite dried fruits.  My mom would bring figs for me every time I went home from Belgaum or the USA. I love the figs from India that come dried on a string of some kind of grass. I do not have a sweet tooth and am a sucker for anything made with natural sugars. Anjeer barfi, hence, without a doubt is one of my favorite desserts, considering it is sugar-free and made with my favorite dried fruit! 

My first encounter with this barfi was actually in Belgaum. There is a small mithai shop in Bogar Ways. When most people line up for the kunda, I would be the odd one asking for the anjeer barfi. The crunchy nuts and the small seeds of the anjeer explore in your mouth making it an experience! I had not had this barfi in ages. I wanted to make something special for this Sankashti and decided to make some of this delicious dessert as prasad.  It is relatively easy to make and definitely a crowd-pleaser!

What you will need:

How to make it:

• Use a food processor for this recipe as it works the best.
• Add all the nuts to the food processor and pulse them coarsely. Remove them and set them aside. 
• Add the dates and the anjeer to the food processor and make a paste. If your dates are too dry and you feel like the mixture is not coming together, add a few tablespoons of water. 
• Now heat 3/4 tablespoon of ghee in a vessel. If you decide to use saffron, add it to the ghee once it is hot. It imparts a beautiful color and aroma to the barfi. 
• Toast the nuts in the ghee until they just begin to brown. 
• The date-fig mixture, along with the rose petals goes in next.
• Cook for 5 minutes, stirring continuously, and then turn off the flame. 
• Apply the remaining ghee to a flat plate. 
• Pour the mixture on the plate and flatten it with the back of a cup or with your hands. If using your hands, be careful as the mixture will be hot. 
• Let the mixture cool completely. Cut into diamond shapes. 
• Enjoy! These can last in the fridge for about 2 weeks when stored in an air-tight container.