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Anjeer ka Halwa with rich fig flavours, roasted nuts and rose water
Rich and sticky Anjeer ka Halwa, an Indian fig dessert

Anjeer ka Halwa (Fig Halwa)

Author: Flavelo
Recipes Cakes and Desserts
Anjeer (fig) Halwa is an aristocratic dessert evoking the richness of Mughal cuisine. Flour is not the protagonist here, but the fruit purée itself, cooked down with milk and butter. The tiny seeds of the fig crunch under the tooth, providing an exciting contrast to the creamy, caramel texture. Especially popular in winter, as figs and nuts are considered 'warming' foods in Ayurveda.
🕒 Prep Time 2 hrs 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 35 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Food processor or blender
  • Non-stick frying pan

Allergen Information

⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Wash the dried figs, then soak in hot water for at least 2 hours until completely soft.

Tip: Rehydration is essential to get a creamy purée.
2 ✓

Drain the figs, and purée coarsely in a food processor. It doesn't matter if small pieces remain.

Tip: The texture should be rustic, not completely smooth like baby food.
3 ✓

Heat the 2 tablespoons of ghee in a pan, and add the fig purée. Fry over medium heat for 4-5 minutes until the colour starts to darken.

Tip: Frying the purée caramelises the fruit sugar, deepening flavours.
4 ✓

Pour in the milk, add the sugar, cinnamon, and ground cardamom. Cook whilst stirring continuously until the milk completely evaporates/thickens.

Tip: Be careful, the thick mass may splutter! Use a splatter guard or long wooden spoon.
5 ✓

When the mass has come together, add the remaining 2 tablespoons of ghee, and fry further until shiny and it separates from the side of the pan.

Tip: Adding fat at the end is 'glazing', which makes the dish more attractive and gives a silkier mouthfeel.
6 ✓

Stir in the toasted nuts and rose water. Serve warm or lukewarm.

Tip: The crunch of the nuts counterbalances the soft, sticky sweetness.

Recipe FAQ

Can I use fresh figs?
Yes, but the taste of dried figs is more concentrated. Use less milk/water with fresh figs.
It became too sweet.
Figs are sugary themselves. Taste the purée before adding all the sugar.

Ingredients

  • 200 g Dried figs
  • 100 g Granulated sugar (to taste)
  • 250 ml Whole milk
  • 4 tbsp Ghee (or butter)
  • 2 pc Green cardamom
  • 1 stick Cinnamon
  • 50 g Walnuts or almonds (toasted)
  • 1 tbsp Rose water
  • 500 ml Hot water (for soaking)