Anjeer roll has many names: fig roll, anjer barfi or badam anjeer roll, it is a treat that’s pleasing to the eyes, deliciously moist, tender and nutty with a hint of rose, cardamom. And it can be made at home easily. This stuffed fig roll is naturally sweet from the figs and is refined sugar free. Perfect for a diwali platter or sweet gift box.
Ladies would start making savory and sweets a week before the big day. Snacks would be stored in big steel boxes. Cleaning was a big part, painting the home, changing linens, it was all chaotic. Shopping for clothes was also so much fun. The stores would be so crowded that we hardly had space to turn around.
We might not be celebrating how we did back then, but I love to make sweets and savory snacks and give it to friends.
HOW TO MAKE BADAM ANJEER ROLL
Anjeer Filling
Badam Pista Filling for the Anjeer Burfi
Soaking the badam in boiling hot water and peeling is an important step to getting the badam or almond mixture to be smooth and perfect. Add kewra essense, and I have found little oil for the binding helps. Add the crushed saffron and pistachios.
Assembly of Anjeer Burfi
What diwali sweets are you making? Do share your fond Diwali memories in the comments, I’d love to read.
If you make this Anjeer Burfi/ Fig roll or Anjeer burfi, tag me on social media#foodfashionparty. I’d love to see it.
I’ve used Valley Figs, golden and dark.
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- 20 golden brown and dark soft figs
- ⅓ cup whole milk
- 1 ghee or butter
- 2 tbsp powdered jaggery/brown sugar
- 2 tablespoons rose water
- 1 cup almonds, soaked in hot water and peel it
- 2 tsp kewra water
- 2 tsp vegetable oil
- 3 tbsp jagger or brown sugar
- ⅓ cup toasted chopped pistachios
- ¼ cup poppy seeds toasted
- Soak the dried figs in milk for 2 - 4 hours. Grind to a puree with the milk that it was soaking in.
- In a nonstick or stainless steel pan set over medium heat, add ghee and fig puree. Pour in sugar and rose water. Keep stirring so the mixture doesn't stick to the bottom. Stir until it starts forming a ball and all the milk is thickened, about 15 minutes. If you take a small portion and form a ball, it will form a ball easily. Turn off heat. Pour on a plate to cool.
- Meanwhile, take almond paste or marzipan and add in toasted very finely chopped nuts. Incorporate until well combined. Make a log and set aside.
- On a sheet of parchment paper, roll the fig mixture to a square, about ¼-inch thick. Keep the almond log in the middle and wrap the flattened fig around it with the help of the parchment paper. Roll it in the poppy seeds. Wrap tightly and refrigerate for 1 hour. Slice and serve.
