FIG/ANJEER HALWAHalwa is a popular Indian sweet since ancient times, there are a ton of halwa variations from semolina halwa, flour halwa, fruit halwa, vegetable halwa and the list goes on. The most common halwa prepared on a regular basis in Indian households are semolina halwa and gajar ka halwa. I made Anjeer/fig halwa yesterday and I am here today to give away my way of making this sweet, it is really easy, you cannot miss out on making it.

The halwa recipe that I am sharing here today comes from the Royal Mughlai Cuisine. Mughlai cuisine is said to be a rich cuisine loaded with nuts, dry fruits, clarified butter, non veg etc. The dessert of this cuisine are equally rich. The original recipe of anjeer halwa is very rich and fattening, I have cut out on few ingredients like overload of dry fruits and khoya from the recipe. I have simply used almonds instead of all the dry fruits and dairy whitener to bind the halwa.


This version of fig halwa is very easy to do and hardly takes time, an instant halwa for all your dessert cravings. Just that you have to soak dried figs in warm milk an hour before you intend to make the halwa. Fresh figs are hard to find here in my city, so I always use dried figs which are easily available in any supermarket in the dry fruits section. Anyway, for this recipe I recommend you to use dried figs in particular as I have no clue about how to go ahead with fresh figs. Soaking the almonds before using it for the recipe is preferred.

The anjeer halwa is rich, decadent and grainy in texture. The fig paste smells awesome after being fried in ghee/clarified butter and brings about a royal aroma around. The recipe belongs to the Mughals but it is shockingly easy to make. Infact it does not even take half an hour because the fig paste cooks very quickly.

FIG/ANJEER HALWA I don’t like figs that much but I am a fan of anjeer ka halwa. Every fried thing becomes my love unfortunately…lol! Plus I highly recommend you to try it out for the next occasion at your place or try it out for your kids if they do not like figs. The halwa may be extra rich for a person who is on diet but this dish is full of nutrients as I have cut out overload of fattening ingredients from it so it can be eaten once a while. Figs, milk, almonds.. all the ingredients are good health wise so try it out and enjoy!

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Shockingly easy to make, rich and decadent Anjeer/fig halwa recipe which comes from the Royal Mughals.
Recipe type: Dessert/Sweet
Cuisine: Mughlai
Serves: 3
  • Dried figs - 125 gm
  • Ghee/clarified butter - 1½ tbsp
  • Condensed milk - 100 gm
  • Dairy whitener - 1 tbsp
  • Milk - 250 ml
  • Soaked almonds - 10
  • Sugar - if required (I did not add)
  1. Soak dried figs in warm milk for about and hour.
  2. Skin soaked almonds, cut into long and thin slices and keep aside.
  3. Come back after an hour, grind the figs with milk in to a smooth paste.
  4. Now take a non stick pan, add ghee/clarified butter and heat on a low flame.
  5. Once ghee is hot, add the fig paste, condensed milk and give a mix until well combined. Keep the flame low.
  6. Add the dairy whitener and mix it well.
  7. Meanwhile dry roast the sliced almonds and keep aside.
  8. Within 10 to 15 minutes you will see the colour of the mixture has darkened, and mixture will reduce. By now, the kitchen will be full of aroma.
  9. Just then the mixture will start leaving the sides of the pan, which shows the halwa is now done.
  10. At this stage if you want, you can add sugar according to your taste, also add the almonds and mix well.
  11. The mixture can be easily handled by now. Remove from flame and its ready to serve.
  12. Garnish with almonds, dried figs and serve hot.



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