• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Indian Desserts

Anjeer ki Kheer | Dried Fig & Rice Pudding

Modified: Feb 22, 2023 · Published: Nov 15, 2015 by Famidha Ashraf · This post may contain affiliate links · 5 Comments

Jump to Recipe

Anjeer ki Kheer is a delicious warm fig and rice pudding cooked in milk sweetened with jaggery and flavoured with saffron, rose water and cardamom. Served with a garnish of pistachios, this kheer makes a comforting winter dessert.

dried fig and rice pudding bowl

On a lazy day, a bowl of vermicelli pudding would be so easy to make but sometimes good things take time - like this anjeer ki kheer. No, not cooking time - I meant the soaking time. 🙂 A perfect fig and rice kheer to serve for Iftar during Ramadan fasting days.

Jump to:
  • Ingredients
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • 📖 Recipe Card
  • 💬 Comments

Ingredients

Fig or Athi Pazham (I googled for the Malayalam word) is one of the plants mentioned in the Holy Quran and is a very good source of fibre, calcium, iron, and potassium. It is a good thing to start adding this to our everyday diet in moderation - like everything.

  • full-fat milk
  • dried figs (anjeer)
  • whole cashews
  • basmati rice
  • cardamom powder
  • jaggery powder
  • saffron strands
  • rose water

Substitutions

  • full-fat milk: I love the richness we get from using full-fat milk but you can replace it with skimmed milk too.
  • whole cashews: almonds work well too.
  • basmati rice: this is the best rice to make kheer but you may use other aromatic short or long grain rice you already have. Just make sure to soak them.
  • cardamom powder: If you don't have powder, just use a whole cardamom and boil it along with milk. Make sure to remove and discard before serving.
  • jaggery powder: Replace with any sweetener sugar, brown sugar and adjust as per your taste.
  • rose water and saffron adds aroma and flavour but you can skip it if you don't have it.

Variations

As I am writing this post, I can see that this recipe will beautifully work with dates or dried apricots instead of figs.

For an easier and quicker version, you may replace the jaggery and some portion of the milk with sweetened condensed milk.

If looking for fresh fig recipes, then do try my favourite balsamic fig jam or Food52's fig rice pudding.

Equipment

It is important to use a thick-bottomed pot (stainless steel or non-stick) to prevent scorching the ingredients. Milk tends to stick to the bottom if not stirred often, so use a wooden ladle to mix and stir.

Storage

Any leftover of Anjeer ki Kheer needs to be refrigerated. You may transfer to a covered container or cling wrap your bowl. Store for not more than 3 days.

anjeer ki kheer

📖 Recipe Card

dried fig and rice pudding bowl

Anjeer ki Kheer | Dried Fig & Rice Pudding

Learn to make Anjeer kiKheer, a delicious warm fig and rice pudding cooked in milk, jaggery andflavoured with cardamom.
No ratings yet
Print Pin Rate SaveSaved!
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Soak Time: 2 hours hours
Total Time: 2 hours hours 35 minutes minutes
Servings: 2 bowls
Calories: 1089.43kcal
Author: Famidha Ashraf
Prevent your screen from going dark

Ingredients
 

  • 2½ cup full-fat milk
  • 6 dried fig, large size
  • 4 whole cashews
  • 11/2 tablespoon basmati rice
  • ¼ teaspoon cardamom powder
  • ⅓ cup jaggery, powder
  • a pinch of saffron strands
  • ¼ teaspoon rose water, optional
  • 1 tablespoon chopped pistachios

Instructions

  • Soak the dried figs and cashews in ½ cup of warm milk for 2 to 3 hours.
  • Soak the saffron strands in 1 tablespoon of warm milk or water.
  • Wash and drain the rice and keep it aside.
  • Use a chutney maker or mini processor to make a coarse paste of the soaked fig and cashews.
  • Heat the remaining milk in a heavy-bottomed pan and bring it to a full to boil. Reduce the heat to low.
  • Add the soaked rice and cook until the milk is reduced to half.
  • Add the fig cashew paste, saffron milk, and cardamom powder and cook for 6 to 8 mins stirring constantly until the mixed well and starts to thicken.
  • Stir in the jaggery powder until dissolved. Stir in rose water, if using and switch off.
  • Serve warm or chilled garnished with crushed pistachios.

Nutrition Info

Calories: 1089.43kcal | Carbohydrates: 128.91g | Protein: 46.05g | Fat: 44.39g
Course: Dessert
Cuisine: Indian, North Indian
Tried this recipe?Please consider Leaving a Review!

More Indian Dessert Recipes

  • sheer khurma recipe image
    Sheer Khurma Recipe
  • ariyunda recipe
    Ariyunda | Sweet Rice and Coconut Balls
  • Gond ke Ladoo with Ragi and Atta flour
  • Three dessert bowls of ash gourd halwa.
    Poosanikai Halwa | Ash Gourd Sweet

Reader Interactions

Comments

  1. Shazia says

    March 26, 2021 at 1:04 pm

    Thank you very much:)

    Reply
  2. Famidha Ashraf says

    March 26, 2021 at 1:04 pm

    Wa'alaikum asalam. Welcome to blogging Shazia! I checked your blog and you are two months old and already have 27 posts! amazing! And your recipes are mind blowing .. especially the chocolate cups! About getting traffic... I am not a seasoned blogger.. but sharing on social media helps a lot. Start with your friends and families.. have fun and blog with the same zeal!

    Reply
  3. Shazia says

    March 26, 2021 at 1:04 pm

    1Hai Fahmida Assalamualikum,You are from Malabar area,you are from KSA like me:)
    I were in Jeddah for last 7 years and now moved to Riyadh.I really miss Jeddah too.Hope you will be there too.I am a new blogger and through g+ I come to see your blog and its very interesting.Mine is all about food food and food,love to experiment with food and discuss anything related to food with a person like me:)Hope lets be friend and give me tips how to get traffic in my blog too! Visit my blog and do try my recipes I am sure it will not dissappoint your taste buds!I bookmarked many of your recipes will try and share.My blog fromykitchen12.blogspot.com

    Regards
    Shazia

    Reply
  4. Famidha Ashraf says

    March 26, 2021 at 1:04 pm

    foodies are not born to stay clear.. if not for us, we end up making for others and still give them company! I had these two bowls in two days.. we shared a bowl each day..

    Reply
  5. Rafeeda A. Raheem says

    March 26, 2021 at 1:04 pm

    Kothiyayittu vayya... I have been trying to stay clear but then like you said, sometimes the urge to bake or cook just takes over and I am back to square one... :/

    Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad

  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad

  • chickpea sundal recipe
    Chickpea Sundal

  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado

  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs

  • a plate of chocolate date balls
    Chocolate Date Balls

  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required