Anjeer ki Kheer | Dried Fig & Rice Pudding

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.

Jump to:

• Ingredients
• Substitutions
• Variations
• Equipment
• Storage
• 📖 Recipe
• 💬 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.

📖 Recipe