Anjeer Recipe- Authentic Fig & Saffron Delight with Condensed Milk

Last Updated on 2 months by Neha Deshmukh

Anjeer Recipe – Authentic Fig & Saffron Delight with Condensed Milk

Hey everyone! If you’re looking for a dessert that’s both incredibly comforting and surprisingly easy to make, you’ve come to the right place. This Anjeer recipe – a creamy, dreamy fig and saffron delight – is a family favorite, and I’m so excited to share it with you. I first made this for Diwali a few years ago, and it was a huge hit! It’s a little bit special, a little bit decadent, and totally worth the effort.

Why You’ll Love This Recipe

This Anjeer recipe isn’t just about deliciousness; it’s about tradition and warmth. It’s a classic Indian sweet, perfect for festivals, celebrations, or just a cozy night in. The combination of sweet figs, rich ghee, and fragrant saffron is simply divine. Plus, it comes together surprisingly quickly – perfect when you want to impress without spending hours in the kitchen!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup boiled warm milk (about 240ml)
• 1 cup dried figs (anjeer), roughly chopped (about 150g)
• 1 tbsp ghee (clarified butter) (about 15ml)
• 1/2 cup sweetened condensed milk (Milkmaid) (about 120ml)
• 5-6 almonds, chopped
• Few saffron strands (about 10-12)

Ingredient Notes

Let’s talk ingredients! Using good quality ones really makes a difference.

• Anjeer/Figs: Figs are packed with fiber and minerals! They add a natural sweetness and a lovely chewy texture. I prefer using dark, plump figs for the best flavor.
• Ghee: Ghee is the heart of many Indian desserts. It adds a unique richness and aroma. Using a good quality ghee – preferably homemade or from a trusted brand – will elevate the flavor.
• Saffron: Saffron isn’t just for color; it adds a subtle, floral aroma that’s signature to Indian sweets. A little goes a long way, so don’t be shy! Soaking the strands in a tablespoon of warm milk for 10 minutes before adding them will help release their color and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those figs nice and soft. Soak the chopped dried figs in the warm milk for about an hour. This rehydrates them and makes them easier to blend.
2. Once the figs are soaked, it’s time to blend! Grind the soaked figs along with the milk into a super smooth paste. No grainy bits allowed!
3. Now for the good stuff. Heat the ghee in a pan over medium heat. The pan should be heavy-bottomed to prevent sticking.
4. Add the condensed milk and the fig paste to the pan. Give it a good stir to combine everything.
5. This is where the patience comes in. Cook the mixture, stirring constantly, for about 10-15 minutes. You’ll notice it starts to thicken and pull away from the sides of the pan. That’s exactly what we want!
6. Finally, garnish with those chopped almonds and those beautiful saffron strands.

Expert Tips

• Stir, stir, stir! Seriously, don’t walk away from the pan. Constant stirring prevents sticking and ensures a smooth, creamy texture.
• Consistency is key: You want the mixture to be thick enough to hold its shape, but not so thick that it’s hard to eat. It should coat the back of a spoon nicely.
• Don’t skip the ghee: It really does make a difference in the flavor and texture.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Swap the dairy milk for almond or oat milk, and use a plant-based ghee alternative. It works beautifully!
• Spice Level: This recipe is naturally mild, but if you like a little warmth, add a pinch of cardamom powder. My grandmother always added a tiny bit!
• Festival Adaptations: This Anjeer recipe is perfect for Diwali, Holi, or any special occasion. You can even shape it into small ladoos (balls) for a festive touch.

Serving Suggestions

This Anjeer recipe is delicious served warm or chilled. I personally love it slightly warm with a sprinkle of extra almonds. It’s also lovely with a scoop of vanilla ice cream or a dollop of fresh cream.

Storage Instructions

Leftovers? Lucky you! Store the Anjeer in an airtight container in the refrigerator for up to 3-4 days. It might firm up a bit when chilled, but it will still be delicious.

FAQs

Let’s answer some common questions:

• What is the best type of fig to use for this recipe? Dark, plump figs like Mission figs or Black Mission figs work best. They have a richer flavor and softer texture.
• Can I make this Anjeer recipe ahead of time? Yes! You can make it a day or two in advance and store it in the refrigerator.
• How do I know when the mixture has reached the correct consistency? The mixture should be thick enough to coat the back of a spoon and pull away from the sides of the pan.
• What are the health benefits of consuming Anjeer? Figs are a great source of fiber, potassium, and calcium. They’re also rich in antioxidants.
• Can I use jaggery instead of condensed milk? You can! Use about ¾ cup of grated jaggery, and you might need to add a splash of milk to adjust the consistency.

Enjoy making this delightful Anjeer recipe! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!