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.
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.
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
- 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.
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.
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.
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 | Dried Fig & Rice Pudding
- 21/2 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
- 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.