Anjeer Barfi

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Anjeer Barfi

When I was writing the post on Kalakand, I looked up Wikipedia to find more about its origins and I stumbled upon a small snippet on Ajmeri Kalakand or Anjeer Barfi. This type of Kalakand is traditionally made from thickened milk and Figs or Anjeer and traces its origins to but of course Ajmer :). I made a mental note that next time I have Ricotta Cheese at home, I will give this a shot. And one day, I did. But unfortunately, I did not have fresh figs at home. Nothing could stop me now, so I dug my pantry and found some dried figs and soaked them in warm water overnight and the next day I embarked on my journey to make Anjeer Kalakand at home and score some brownie points with my husband as well 😉

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Anjeer (Fig) Barfi / Anjeer Kalakand

Anjeer Barfi is a delectable sweet from Rajasthan. Learn how to make it quickly in half the time using Ricotta Cheese.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16


  • 7-8 fresh figs or dried figs soaked in warm water overnight
  • 15 ounces Ricotta cheese
  • 14 ounces can of sweetened condensed milk
  • 4 tablespoons sugar
  • 1 tablespoon chopped almonds
  • 2 teaspoon ghee
  • A pinch of powdered cardamom


  • Coarsely ground the figs to a paste.
  • Heat a wok on medium heat and add a teaspoon of ghee. When hot, add ground figs paste and sauté them for approximately 8 – 10 minutes.Set aside.
  • In a microwave safe dish, mix the Ricotta Cheese, Sugar and Condensed Milk well to remove any lumps.
  • Place the dish in the microwave and cook it for 5 minutes uncovered.
  • Take the mixture out and mix well. Cook it in the microwave for 3 more minutes.
  • Microwave for 3 minutes, covered. Stir well.
  • Add the sautéed fig paste and mix well.
  • Put it back in the microwave for 2 minutes, take out and mix. Repeat this process (microwaving it for 2 minutes and stirring well 2 more times).
  • Add in 1/2 of the chopped almonds and powdered cardamom (if using and mix well again.)
  • Transfer the mixture in a 9X9 pan and use the back of your spoon to flatten the mixture.
  • Sprinkle the remaining chopped almonds and press them into the mixture.
  • Let it cool (for about 10 minutes and cut into squares.)
  • When it is completely cold, separate the squares and store in the refrigerator. Consume it in 2-3 days.
Read the post...For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.


Calories: 163kcalCarbohydrates: 22gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 24mgSodium: 54mgPotassium: 175mgFiber: 1gSugar: 20gVitamin A: 215IUVitamin C: 1.1mgCalcium: 135mgIron: 0.3mg
Diet: Vegetarian
Course: Dessert
Method: microwave, Stovetop
Keywords: Anjeer barfi, Anjeer kalakand, Diwali sweet
Cuisine: Indian
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  1. When do we have to add sugar? Recipe says add it to ricotta cheese and condensed milk step and it also says add it to Fig paste on stove top. Whereas in the list it only says 4tbsp. Can you please specify how much to add at what step.

    1. Sorry about that Jen. Mix the sugar with the ricotta cheese and not when making fig paste. I have fixed the recipe.