Anjeer at Home: Choosing, Soaking and Storing Dried Figs

Dried figs are one of the few dry fruits that taste like dessert straight from the pack. They are naturally sweet, chewy, and full of tiny seeds that crunch when you bite them. Here's what's worth knowing before you buy them and once you get them home.

What good anjeer looks like

Dried figs vary a lot. Some are soft and almost jammy inside. Some are firm and leathery. Neither is wrong, but here is what to look for:

• A light brown to golden colour. Very dark figs may be old or over-dried.
• Slightly soft when pressed. A fig shouldn't feel like a stone.
• A clean, sweet smell. Anything sour or fermented means they've been stored badly.
• A fine white powder on the skin is usually fine. It's natural sugar coming to the surface as the fig dries, not mould. Mould is fuzzy, green or grey, and smells musty.

Figs are often sold strung on a thread or pressed flat in rings. The shape doesn't change the quality. It's just how they were dried and packed.

Why soak them?

You don't have to. Many people eat anjeer just as it is. Soaking softens firmer figs, plumps them up, and makes them easier to chew, especially for children and older people.

To soak: rinse two or three figs, put them in a small bowl with enough water to cover, and leave them overnight. In the morning they'll be soft and swollen. Many people drink the soaking water too, since some of the sweetness ends up in it.

Simple ways to use anjeer

Anjeer milk. Soak three figs overnight, then blend them with a glass of warm milk until smooth. A pinch of cardamom is all it needs. No sugar required.

Chopped into breakfast. Slice a soaked fig into porridge, yoghurt or muesli.

In a no-cook laddoo. Blend soaked figs into a paste, mix in chopped [almonds](/products/kashmiri-almonds), [walnuts](/products/kashmiri-walnut-kernels) and a little desiccated coconut, then roll into small balls. They hold together without any added sugar.

With cheese. Sliced figs go remarkably well with paneer or a sharp cheese, if you're putting together a snack plate.

In barfi. Anjeer barfi is a favourite Diwali sweet because the figs bring their own sweetness. You need far less sugar than most barfi recipes.

How to store them

• Keep them in an airtight container in a cool, dark cupboard for a few weeks.
• For longer storage, especially in summer or humid weather, move them to the fridge. They'll keep for several months.
• If they dry out and harden, a short soak brings them back.

Figs that smell sour, feel slimy or show fuzzy spots should be thrown away.

How many?

Two or three a day is a common amount. Figs are high in natural sugar and fibre, so a few go a long way.

Our [Kashmiri dried figs](/products/dried-figs) are the soft, sun-dried kind, with no added sugar. If you're putting together a box for someone, they sit well next to [apricots](/products/red-apricots) and [walnuts](/products/kashmiri-walnut-kernels). We wrote a [Diwali gifting guide](/blog/diwali-dry-fruit-gift-box-guide) with a few ideas.