Anjeer barfi squares with pistachios and almonds on a brass Diwali plate with diyas, Azimi Dry Fig Jam jar in the background

Anjeer Barfi: No-Added-Sugar Dry Fig Diwali Sweet

Anjeer barfi is a soft, chewy Indian fudge made from dried figs, dates, nuts and a spoon of ghee. This version has no added sugar: the figs and dates do all the sweetening. It takes about 35 minutes, needs no special equipment, and is one of the easiest homemade sweets you can put on a Diwali plate this year (Diwali falls on Sunday, November 8, 2026).

Quick facts

  • Time: 15 min soaking + 20 min cooking, plus 1 hour to set
  • Makes: about 16 pieces
  • Sweetened with: figs and dates only (no sugar, jaggery or condensed milk)
  • Main ingredients: dried figs (anjeer), dates, almonds, cashews, pistachios, ghee, cardamom
  • Keeps: about 2 weeks in the fridge in an airtight box
  • Diet notes: vegetarian, gluten-free; vegan if you swap ghee for coconut oil

"No added sugar" vs "sugar-free"

You'll see this sweet sold as "sugar-free anjeer barfi". That's not quite accurate. Dried figs and dates are naturally very sweet: 100 g of dried figs contains about 48 g of natural sugars (USDA). So this barfi has no added sugar, but it is still a sweet. It's a great choice if you want to skip refined sugar, and it's still worth eating in Diwali-sized portions. If you are managing diabetes, ask your doctor or dietitian how it fits your plan.

Ingredients

  • 1 cup dried figs (anjeer), about 150 g, hard stems trimmed
  • ½ cup soft pitted dates, about 6–8 Medjool dates
  • ½ cup mixed nuts: almonds, cashews and pistachios, roughly chopped
  • 1–2 tbsp ghee (or coconut oil for a vegan version)
  • ½ tsp ground cardamom
  • Optional: 1 tbsp poppy seeds or desiccated coconut, a pinch of nutmeg, a few saffron strands

How to make anjeer barfi (4 steps)

Anjeer barfi recipe in 4 steps: soak figs and dates, blend, cook with ghee and nuts, set and slice

1. Soak the figs and dates

Put the figs and dates in a bowl and cover with hot water. Leave for 15 minutes so they soften. If your dates are very soft, you can skip soaking them.

2. Blend to a coarse paste

Drain well (save a spoon of the soaking water just in case). Pulse in a blender or food processor until you get a thick, sticky paste with some texture left. Don't add water unless the blades won't turn: a wetter paste takes longer to cook.

3. Cook with ghee and nuts

Warm 1 tbsp ghee in a non-stick or heavy pan over low–medium heat. Toast the chopped nuts for 2–3 minutes until fragrant, then lift out about half for the topping. Add the fig paste to the pan and stir constantly for 6–8 minutes. It's ready when the mixture thickens, turns glossy and pulls away from the sides of the pan as one soft mass. Stir in the cardamom (and the poppy seeds, if using).

4. Set and slice

Let it cool until you can handle it. Either roll it into a log about 2 inches thick, or press it into a small tray lined with parchment and greased with a little ghee. Press the reserved nuts on top. Chill for about 1 hour, then slice into rolls or squares.

Tips for perfect anjeer barfi

  • Too sticky to shape? Cook it 2–3 minutes longer. Moisture is the usual cause.
  • Too dry or crumbly? Work in 1 tsp warm ghee with your hands.
  • Want it firmer? Add 2 tbsp milk powder at the end of cooking (it's no longer vegan).
  • Short on figs? Swap up to ¼ of the figs for dried apricots for a brighter flavor.
  • Making gift boxes? Slice with a knife dipped in hot water and wrap each piece in parchment.

Anjeer for breakfast too

Diwali week means a fridge full of sweets and a lot of slow, late breakfasts. If you love the deep, jammy taste of anjeer, keep it going the morning after: spread fig jam on a warm paratha, a slice of toast or a buttered roti. We use Azimi Dry Fig Jam, which is made with real dry figs (45 g of fruit per 100 g) and no artificial colors, flavors or preservatives. For more ways to use a jar, see how a good jam can change the way your family eats.

Planning the rest of the Diwali spread?

  • See what else belongs on the plate in What's on a Diwali Table? 12 Festival Foods and What They Mean.
  • Curious where your anjeer comes from? Read Figs 101: how dried figs are made.

FAQ

Is anjeer barfi sugar-free?

This recipe has no added sugar, but it isn't sugar-free. Figs and dates contain natural sugars, which is what makes the barfi sweet.

Can I make anjeer barfi without dates?

Yes. Use 1½ cups of figs instead. The barfi will be a little less sweet and slightly firmer, with more fig flavor.

Can I make it without nuts?

Yes. Replace the nuts with toasted seeds (pumpkin, sunflower or sesame) or desiccated coconut. Always check with guests about nut allergies before serving sweets.

How long does anjeer barfi last?

About 2 weeks in an airtight box in the fridge, and up to 2 months in the freezer. Let it come to room temperature before serving for the softest texture.

Why is my anjeer barfi sticky?

It was taken off the heat too early. Return it to the pan and stir until it pulls away from the sides.

What does "anjeer" mean?

Anjeer (also spelled anjir) is the Hindi and Urdu word for fig, borrowed from Persian. In Indian shops it usually means dried figs.

Sources

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Anjeer Barfi Diwali Diwali Sweets Dry Fig Fig Jam Fig Recipes No Added Sugar Recipe
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