WALNUT ANJEER BARFI
 
 
Ingredients
  • 4 cups (600 g) dried figs
  • 2 cups walnuts, chopped
  • 2 tsp ghee
  • 1 tbsp poppy seeds
  • Extra poppy seeds for coating
Instructions
  1. Add the dried figs to a bowl and pour boiling hot water over them. Soak for 20–25 minutes until they soften.
  2. Meanwhile, heat ghee in a pan. Add the walnuts and toast them on low-medium heat until fragrant. Remove and keep aside.
  3. In the same pan, lightly toast the poppy seeds and set aside.
  4. Once the figs have softened, strain the water completely and transfer the figs to a blender. Blend into a smooth purée.
  5. Transfer the fig purée to a kadhai and cook on medium-low heat for 3–4 minutes, stirring continuously.
  6. Add the toasted walnuts and poppy seeds to the fig mixture. Mix well until everything is evenly combined.
  7. Continue cooking for another 8–10 minutes on low-medium heat, stirring continuously, until the mixture thickens and comes together.
  8. Transfer the mixture into a square dish lined with parchment paper. Spread evenly and press down gently.
  9. Refrigerate for 3–4 hours or until completely set.
  10. Once set, cut into equal-sized squares and coat the sides with extra poppy seeds.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/walnut-anjeer-barfi/