If you are looking for a show-stopping festive treat that delivers maximum indulgence with zero guilt, this traditional Walnut Anjeer Barfi is your absolute answer. Made naturally sweet with plump, dried figs and packed with the buttery, earthy crunch of toasted walnuts, this sugar-free mithai is proof that you don’t need refined sugars or heavy milk solids to create pure magic in your kitchen.
By soaking the figs to release their natural caramel-like sweetness and cooking them down into a thick, glossy paste with aromatic ghee and poppy seeds, you get a lush, chewy sliceable barfi that rivals any luxury sweet shop. Coated on the sides with extra toasted poppy seeds for a delicate visual edge, it’s a wholesome, energy-dense dessert that belongs on every festive platter.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- No oven
- Few ingredients
- Festive
INGREDIENTS USED IN WALNUT ANJEER BARFI
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WALNUTS
Walnuts introduce a rich, buttery fat profile and an essential crunchy textural contrast to the dense, sweet fig base. Beyond their high content of plant-based omega-3 fatty acids, their slight natural astringency and nutty flavor cut through the deep sweetness of the figs, keeping every bite balanced. Toasting them in ghee amplifies their essential oils, giving them a warm, aromatic crunch that doesn’t go soggy inside the barfi.
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FIGS(ANJEER)
Serving as both the structural base and the sole sweetener of the entire recipe, dried figs are packed with natural fruit sugars and fiber. Rehydrating them in hot water softens their tough cell walls, allowing them to blend into a smooth, sticky paste. As the purée cooks down, the natural pectin and concentrated sugars reduce into a dense, chewy matrix that gives the barfi its iconic fudgy structure without needing added sugar, flour, or binders.
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POPPY SEEDS
Tiny but mighty, poppy seeds contribute a distinct, nutty aroma and a delicate micro-crunch throughout the soft fig body. When used as an external coating on the edges of the cut barfi squares, they serve a dual role: providing a stunning white-and-gold aesthetic against the deep brown figs, while adding an initial crisp pop on the palate before yielding to the chewy interior.
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GHEE
Ghee acts as a crucial flavor carrier and non-stick medium during the pan-reduction stage. The small amount of ghee coats the fig solids, giving the finished barfi a subtle, glossy sheen and a nostalgic, authentic Indian mithai fragrance. It also prevents the sticky fig paste from scorching onto the hot metal surface of your kadhai.
EQUIPMENT USED FOR MAKING WALNUT ANJEER BARFI
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
A high speed strong blender will be required to puree the rehydrated figs.
A heavy bottomed kadhai or pan to cook the mixture without scorching. A large sqaure dish to set the barfi in.
You also require an induction or stovetop to make the barfi.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE WALNUT ANJEER BARFI
- Pulse the figs into a thick, paste-like purée rather than adding water to force the blender. A dense paste yields the firmest, most sliceable texture.
- Keep stirring the fig paste until it visibly pulls away from the bottom and sides of the pan into a tight ball. If you stop cooking too early, the residual moisture will keep the barfi sticky.
- Make sure to drain the soaked figs completely before blending! Any excess water trapped in the figs will prolong your cooking time on the stove and could make the barfi too soft to slice cleanly.
- Use a flat-bottomed bowl or spatula to compress the warm mixture into your square tin as tightly as possible. Firm pressure prevents air pockets and ensures your squares hold clean, sharp edges when cut.
- 4 cups (600 g) dried figs
- 2 cups walnuts, chopped
- 2 tsp ghee
- 1 tbsp poppy seeds
- Extra poppy seeds for coating
- Add the dried figs to a bowl and pour boiling hot water over them. Soak for 20–25 minutes until they soften.
- Meanwhile, heat ghee in a pan. Add the walnuts and toast them on low-medium heat until fragrant. Remove and keep aside.
- In the same pan, lightly toast the poppy seeds and set aside.
- Once the figs have softened, strain the water completely and transfer the figs to a blender. Blend into a smooth purée.
- Transfer the fig purée to a kadhai and cook on medium-low heat for 3–4 minutes, stirring continuously.
- Add the toasted walnuts and poppy seeds to the fig mixture. Mix well until everything is evenly combined.
- Continue cooking for another 8–10 minutes on low-medium heat, stirring continuously, until the mixture thickens and comes together.
- Transfer the mixture into a square dish lined with parchment paper. Spread evenly and press down gently.
- Refrigerate for 3–4 hours or until completely set.
- Once set, cut into equal-sized squares and coat the sides with extra poppy seeds.
If you like my Walnut Anjeer Barfi recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
Hello. I'm Shivesh Bhatia, a food blogger and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes.
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