Anjeer or fig is an important source of iron. It contains a lot of essential nutrients that the body needs. It has minerals such as phosphorus, Magnesium, calcium and more. Vitamins like Vitamin A and Vitamin B12 are abundant in anjeer. There are anti-oxidants in this seasonal fruit that makes it good for the general well-being of the body.
During the Holy month of Ramzan, the Muslim community holds a month long fast to honour the first sermon of their Prophet Muhammad. During this time, people consume some food early in the morning and start their fast.
They do not even consume a drop of water. This strenuous fast is broken only late in the evening. The food that I used to break the fast is supposed to be nutritious, rich, heavy and easily digestible at the same time. Water, dates and dry fruits were traditionally used to break fasts. Juices of fresh fruits are also popular in breaking fasts.
Also Read: Special recipes for Ramzan
One popular food used to break the fast is Anjeer. This humble fruit is commonly found as a dry fruit and is packed with the nutrients that help refuel the body after the long and tiring fast. Today, we have for you a special recipe made with anjeer.
The anjeer burfi has the goodness of figs, dates and dry nuts. These all together make for a great food for breaking the fast. The prep work for the anjeer burfi is minimal and it takes less than 20 minutes for the anjeer burfi to be ready.
It is made with easily available ingredients and is very easy to make. What's more, it is totally free of added sugars as the sweetness comes from the figs and dates. It is therefore, ideal for people suffering from diabetes. Now, let's see how the anjeer burfi is made.
Preperation Time- 15 minutes
Cooking Time- 20 minutes
Take a pan and dry roast the mixed chopped nuts till it is crispy and aromatic. Remove the nuts and set aside.
Now add the chopped dry figs to the same pan and sprinkle some water over it. Cook them on a low flame until they turn soft.
Add the dates, cardamom powder, cinnamon or nutmeg powder to the pan. Mix well and cook until the mixture is soft, mushy and sticky.
Add the ghee to this mixture. You may skip this step if you are using a non-stick pan and want to make the anjeer burfi healthier.
Cook the mixture further till it loses all the moisture and becomes firm. If using ghee, it will separate from the pan and the mixture will form a ball.
Take a plate and grease it well with ghee.
Spread the anjeer mixture on to the plate and smoothen the surface.
Cut into squares and serve.
These must be consumed the same day or can last up to a week if refrigerated.