Indian
Gluten freeAnjeer pak
Fig and nut fudge
અંજીર પાક: dried figs cooked in ghee with nuts, rolled and sliced, with no added sugar
Gujarati families make anjeer pak for Diwali boxes and for fast days, when it gives quick energy without any grain or refined sugar. Soaked dried figs are cooked down in ghee into a thick jammy paste, mixed with toasted almonds, cashews and pistachios, and rolled into logs that slice into pretty pink-and-green rounds. It keeps for two weeks in the fridge. The common mistake is under-cooking the fig paste, which leaves the logs soft and sticky so they never slice cleanly. Chef's tip: keep stirring until the paste rolls into a ball that no longer sticks to the pan or your greased palm.
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 12
- Per serving
- 120 kcal
Ingredients
For the pak
- 9 oz dried figs (anjeer)stems removed, soaked 1 hour in warm water
- 2 tbsp ghee
- 1 ⅜ oz almondschopped
- 1 ⅜ oz cashewschopped
- 1 oz pistachioschopped
- ½ tsp ground cardamom
- 1 tbsp poppy seeds (optional)for rolling
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Drain 9 oz dried figs (anjeer), keeping 3 tbsp of the soaking water, and blend to a coarse paste with that water.
4 minStep 2: Toast 1 ⅜ oz almonds, 1 ⅜ oz cashews and 1 oz pistachios in 1 tsp of the 2 tbsp ghee on low heat for 3 minutes until fragrant. Set aside.
3 minStep 3: Heat the rest of the ghee, add the fig paste and cook on low heat, stirring, for 10–12 minutes until it turns glossy, darker and gathers into one ball.
12 minStep 4: Stir in the nuts and ½ tsp ground cardamom, take off the heat and cool until you can handle it.
5 minStep 5: Grease your palms, shape into 2 logs 4 cm thick and roll in 1 tbsp poppy seeds. Wrap and chill for 1 hour, then slice 1 cm thick.
6 min
KrazyBadal
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Perfect for:Navratri & Durga Puja