Anjeer Barfi

Tip: click step to get into cook mode

¾ cup dried figs (chopped, (or 6 to 8 whole dried figs))

¾ cup dates (chopped (or 6 to 8 whole soft dates))

2 tablespoons raisins ( (optional))

3 to 4 tablespoons water ((or ¾ cup hot water))

¾ cup nuts (chopped (walnuts, almonds, cashews, pista))

⅛ teaspoon cardamom powder

1 pinch cinnamon ( or nutmeg powder)

1 teaspoon oil (or ghee (optional, use if not using a non stick pan))

Toast nuts: You can chop the nuts first & toast them until crunchy. Or Toast the whole nuts first until crunchy and then pulse them in a grinder to coarse bits or chunks.
Prepare Dried Figs: If your figs are soft, chop them with a knife. If they are hard, soak them in hot water until soft. Remove to a board and chop them to small pieces.
Chop Dates: If your dates are hard, soak them in little hot water. If using softer dates you can skip this step and use them directly.
Add chopped figs to a heavy bottom pan and sprinkle 3 to 4 tablespoons water. Cook till they turn very soft and mushy.
Add dates, raisins, cinnamon powder and cardamom powder. Mix and cook till everything turns mushy and sticky and thick.
Add oil or ghee, if it sticks to the pan.(optional)
Transfer nuts and stir well and mix. Now the mixture should look firm. If it looks soggy cook further for 2 to 3 minutes.
Add this to a greased butter paper. Cover with another butter paper and roll with a rolling pin to a rectangle or square.
Cool this completely. Cut to squares.
Consume anjeer barfi within a day or refrigerate and finish with in a week.