Badam Anjeer Roll/ Fig Roll/Anjeer Burji/Anjeer Barfi |dry fruit and nut burfi| Sugar Free

This Badam Anjeer Roll/ Fig Roll/Anjeer Burji/Anjeer Barfi |dry fruit and nut burfi| It's Sugar Free and so tasty.
This simple yet impressive Refined Sugar free sweet, Anjeer Roll is easy to make and so tasty. Badam Anjeer roll is very popular in Mithai shops and it's quite simple to make at home without al the added sugar.


This anjeer burfi is looks appealing and tasty, but easy to make and for gift giving. When cruising through sweet shops, this sweet always overwhelmed me, until I made it at home. Once I figured out it's easy to make,  it's one of those treats I make every year for Diwali.

This fig roll will impress your friends and family and it didn't take long to make.

HOW TO MAKE BADAM ANJEER ROLL
Anjeer Filling
This  anjeer roll is quite simple to make. In the video I've used two kinds of figs, you can use just one.  Soak the anjeer or figs in milk and grind it to a puree. Cook the mixture with  butter and rose water, until it forms a ball and doesn't stick to your hands. This process takes about 5-7 minutes. Keep stirring so the figs don't burn. You can make this in a non stick pan for ease of cleaning later.


Badam Pista Filling for the Anjeer Burfi

Soaking the badam in boiling hot water and peeeling is an important step to getting the badam or almond mixture to be smooth and perfect. Add kewra essense, and I have found little oil for the binding helps. Add the crushed saffron and pistachios.

Assembly of Anjeer Burfi:
Take an aluminium wrap, line with wax paper and sprinkle toasted khus-khus. Pat out the anjeer dough to about 1/3 of an inch. Make a roll of the badam mixture and keep in the center of the patted anjeer. Carefully roll it and bring the ends together and roll it tight. Twist the ends and freeze for 2-3 hours. Take it out and slice. Enjoy!

Recipe:
20 golden brown and dark soft figs ( dried and NOT FRESH)
1/3 cup whole milk
1 ghee or butter
2 tbsp powdered jaggery/brown sugar
2 tablespoons rose water
1 cup almonds, soaked in hot water and peel it
2 tsp kewra water
2 tsp vegetable oil
3 tbsp jagger or brown sugar
1/3 cup toasted chopped pistachios
1/4 cup poppy seeds toasted

Method:
Soak the dried figs in milk for 2 - 4 hours. Grind to a puree with the milk that it was soaking in.
In a nonstick or stainless steel pan set over medium heat, add ghee and fig puree. Pour in sugar and rose water. Keep stirring so the mixture doesn't stick to the bottom. Stir until it starts forming a ball and all the milk is thickened, about 15 minutes. If you take a small portion and form a ball, it will form a ball easily. Turn off heat. Pour on a plate to cool.
Meanwhile, take almond paste or marzipan and add in toasted very finely chopped nuts. Incorporate until well combined. Make a log and set aside.
On a sheet of parchment paper, roll the fig mixture to a square, about 1/4-inch thick. Keep the almond log in the middle and wrap the flattened fig around it with the help of the parchment paper. Roll it in the poppy seeds. Wrap tightly and refrigerate for 1 hour. Slice and serve.

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