Anjeer Khajoor Barfi (Fig and Date Bars)
Barfi (also called barfee, or burfi) is a dense, sweet India dessert usually made with milk and various other ingredients depending on the type of barfi. Plain barfi is made with condensed milk or milk reduced with sugar; the ingredients are cooked down in a heavy-bottomed pan until the mixture solidifies. There are several different varieties of barfi including: besan barfi (made with gram flour), kaaju barfi (made with cashews), pista barfi (made with pistachios), and sing barfi (made with peanuts). This healthier version of the dessert is made without the condensed milk, but you’ll still love every bite!
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- Prep time
- 20 min
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- Cook time
- 25 min
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- Servings
- 10 Servings
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- Serving size
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2 oz / 56 g
Ingredients
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dried figs (chopped)
- 1 cup (about 15 figs)
- 1 cup (about 15 figs)
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pitted dates (chopped)
- 1 cup (about 18 dates)
- 1 cup (about 18 dates)
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water
- 1 tbsp
- 1 tbsp
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sunflower oil
- 1 tbsp
- 1 tbsp
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ghee
- 1 tsp
- 1 tsp
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finely chopped almonds
- 3 tbsp
- 3 tbsp
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finely chopped cashews
- 2 tbsp
- 2 tbsp
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finely chopped pistachios
- 2 tbsp
- 2 tbsp
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green cardamom pods (seeds extracted and finely crushed)
- 3 pods
- 3 pods
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Directions
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Soak figs and dates, separately, in bowls of hot water (use just enough water to cover the fruit) for 15–20 minutes. Drain water and grind figs and dates together using a food processor to form a smooth paste. Add 1 Tbsp / 15 mL water to reach the right consistency.
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Combine sunflower oil and ghee in a small bowl, then add mixture to a heavy-bottomed pan over medium heat. Add the fig and date purée. Cook, stirring frequently, until mixture dries out, about 15 minutes.
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Stir in almonds, cashews, pistachios, and cardamom seeds and mix well to combine. Continue cooking over medium-low heat, stirring frequently, for another 10 minutes, or until mixture starts to pull away from the sides of the pan.
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Transfer mixture to a greased plate or pan and press down to form the barfi. Set aside to cool completely. Once cool, cut into squares or diamonds and serve.