It’s been a long since I posted an Indian dessert here and well this is yet another quarantine miracle…..haha. Indian desserts are very close to my heart, especially since I have been eating those from my childhood and a perfect milk-based dessert just makes the day better. Made these cute Anjeer/Fig barfi today which turned out just like the once you get in stores. A tasty way to eat figs, honestly my favorite way too.
I have never used alum crystals before and here’s one tip that you should know before using it…… alum helps crumble the milk and the process is a little slow so don’t panic and add some quantity of alum, it turns bitter. All the best on making this simple but a tricky treat, I have tried to cover all the difficulties I faced in the instructions below.
Fig & Pistachio Barfi
- 1 l Milk (5 cups)
- 80 gms Dried figs (12 nos.)
- Alum crystals/Lemon juice (1/2 tsp)
- 100 gms sugar (3/4th cup & 2 tsp)
- 2 gms Cardamom powder (1/2 tsp)
- 5 gms Ghee (1 tsp)
- Start by taking Milk in a pan and reduce it to half, you have 1/2 litre left if you are using lemon juice and 1 litre if you are using alum crystal.
- Add dried figs to it and cook.
- Once reduced to about 1/3rd of original add alum crystal/ Cottage cheese mixture to it and cook for more time.
- Once all the moisture evaporates, add sugar & Cardamom powder. NOTE: The sugar will leave water again once dissolved, Cook again till all water dissolves. Add 1 tsp of ghee and mix well.
- Transfer the thick dough, without water, into a square mould and refrigerate for 2 hours. Remove, demould cut into squares and garnish with some pistachios.
- If you are using lemon juice instead of Alum crystal, here's an extra step for you. Take 1/2 litre of milk, bring it to a boil and add lemon juice to it, it'll curdle. Drain the mixture using a sieve, wash under water to remove the sourness and keep the obtained cottage cheese aside