Ingredients:

  • 2 cups (300g) dried figs, stems removed
  • 1/2 cup (120ml) water
  • 2 tbsp (30g) unsalted ghee
  • 1/4 cup (30g) almonds, slivered
  • 1/4 cup (30g) cashews, chopped
  • 1/4 cup (30g) pistachios, crushed
  • 2 tbsp (15g) poppy seeds
  • 1/4 tsp (1g) ground cardamom

Instructions:

  1. Place dried figs in a bowl with 1/2 cup (120ml) of hot water for 15 minutes. Drain the excess water while keeping the figs moist.
  2. Pulse the figs in a food processor until a coarse, thick paste forms, ensuring a slight structural grit remains for texture.
  3. Heat 2 tbsp (30g) of ghee in a heavy-bottomed non-stick skillet over medium-low heat.
  4. Add the fig paste to the skillet and stir continuously until the color deepens and the paste begins to leave the sides of the pan.
  5. Stir in the ground cardamom and the mixed almonds, cashews, and pistachios.
  6. Continue stirring for 5-7 minutes until the mixture becomes a cohesive, glossy ball that pulls away cleanly from the skillet.
  7. Transfer the mixture to a greased or parchment-lined tray and spread evenly to a thickness of 1/2 inch.
  8. Press the poppy seeds firmly into the top surface while the mixture is still warm.
  9. Allow the barfi to cool at room temperature for 30 minutes, then slice into 1-inch squares using a greased knife.