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Why Anjeer Sweets Work
Soaked anjeer turns into a thick, naturally sweet paste. That paste holds nuts together, so you do not need sugar or khoya. The result is a rich sweet that people who avoid sugar often enjoy too, though anjeer is still naturally high in sugar.
Anjeer Barfi (about 16 pieces)
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You need:
- 250 g anjeer
- 1/2 cup almonds
- 1/2 cup cashews
- 1/4 cup pista
- 2 tbsp ghee
- 1/2 tsp cardamom powder
- 1 tbsp poppy seeds or desiccated coconut (optional)
Soak
Soak anjeer in warm water for 1 hour. Drain and grind to a coarse paste.
Roast nuts
Roast almonds, cashews and pista in 1 tsp ghee for 3 minutes. Chop them coarsely.
Cook the paste
Heat the rest of the ghee. Add the anjeer paste and cook on low heat for 8 to 10 minutes, stirring, until it thickens and leaves the sides of the pan.
Mix
Add nuts and cardamom. Mix well.
Set
Spread in a greased tray about 1.5 cm thick. Sprinkle poppy seeds or coconut. Cool for 2 hours and cut into squares.
Anjeer Dry Fruit Roll
Use the same mix. Once it is cool enough to handle, shape it into a log about 3 cm thick. Roll it in poppy seeds or desiccated coconut, wrap in butter paper and chill for 1 hour. Slice into rounds.
Tips
- Too sticky? Cook the paste a little longer.
- Too dry to shape? Add a teaspoon of warm ghee.
- Want it sweeter? Add 4 to 5 soft dates to the anjeer when grinding.
Storage
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Keep in an airtight box in the fridge for up to 2 weeks. Bring to room temperature before serving.
What You Need
Afghani anjeer, California almonds, cashews and pista. Rather gift than make? See our Diwali gift hampers and more sweet recipes like kaju katli.
Editorial Note
How we publish Chau Foods blog guides
This article is published by the Chau Foods editorial team for general food education, ingredient guidance, and shopping support. It is not a substitute for medical advice, diagnosis, or treatment.
Reader Checklist
- Published on 10 October 2026
- Last reviewed and updated on 10 October 2026 by the Chau Foods editorial team.
- Use this guide for food education and buying decisions, not medical treatment.
- If you have allergies or a clinical diet plan, check with a qualified professional first.
About the Author
Chau Foods Editorial Team
This guide is written and fact-checked by the Chau Foods editorial team - a small group of FSSAI-certified food specialists based in Rohini, Delhi. Led by founder Mohit, the team combines direct farm-sourcing experience (California almonds, Bihar makhana from Darbhanga & Madhubani, Kashmir walnuts, Kerala spices) with hands-on quality control at the Chau Foods packing facility. We publish only what we would feed our own families, cite Indian nutrition data where relevant, and refresh every article when sourcing, pricing, or health guidelines change.
- Credentials
- FSSAI Lic. 13321008000704
- Based in
- Rohini, Delhi · since 2020
- Rating
- 4.9/5 · 27+ Google reviews
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