Anjeer Halwa Recipe

Soak dried figs in warm water for 10-15 minutes to soften them.

Blend the soaked figs in a blender to make a coarse paste, ensuring not to make it too fine to retain some crunchiness.

In a pan, heat ghee and add pistachios and cashews, cooking them for about a minute until they slightly sizzle.

Add the coarse fig paste to the pan with the nuts and mix well over low heat, allowing it to absorb the ghee.

Cook the mixture until it starts to clump together and ooze out ghee, indicating it's ready.

Add sugar to taste, starting with a little less since figs are already sweet, and adjust later if needed.

Add a pinch of salt to enhance the flavor of the halwa.

Cook for another 5-10 minutes, then add cardamom powder and mix well before switching off the flame.

Allow the halwa to cool slightly to reach the perfect texture before serving.

Serve the fig halwa in a white container and sprinkle almond shavings on top.

Equipment Needed

Spice Level:

Dietary

Allergens