Fig and Date Nut Barfi Squares

Barfi is one of those sweets that turns up at nearly every festival and family gathering across India, and it usually comes from a sugar syrup or a milk base. This version skips both. The sweetness comes from figs and dates, which have been cooked down into a thick, glossy paste that holds the nuts together. It is a good reminder that fruit can carry a lot of flavour on its own.

Figs are worth a closer look. They are dense with seeds and naturally sweet, and dried figs concentrate that sweetness, so a small amount goes a long way. Dates are similar: soft, sticky and rich in fibre. Soaking both in hot water before blending is the trick that makes the paste smooth without any sugar. If your food processor struggles, add the extra spoonful of water a little at a time rather than all at once, because you want a paste that is spreadable, not runny.

The ghee and oil in the pan do more than stop the mixture sticking. They give the barfi its soft, rounded finish and a gentle nutty aroma. Keep the heat moderate and stir often, especially near the end, when the mixture thickens quickly and can catch on the base. You are looking for a mass that comes away from the sides of the pan as you stir. That is your cue to stop.

Cardamom is the spice that makes this taste like barfi rather than a fruit bar. Crush the seeds finely, not the whole pods, so the perfume spreads evenly through the sweet. Press the mixture into a greased tin while it is still warm, and use the back of a spoon or a small greased glass to get it level. Let it set fully before you cut, and a sharp knife wiped between cuts will give you clean diamonds.

Storage is easy. Keep the squares in an airtight tin at room temperature for a few days, or in the fridge for longer. They firm up as they cool, so if you want them softer, take them out about 20 minutes before serving. They also freeze well between sheets of baking parchment.

For serving, a small square with a cup of plain masala chai is the classic pairing, and the spice in the tea echoes the cardamom. If you are putting out a spread, these sit nicely alongside a bowl of fresh fruit or a plate of roasted nuts. For a fuller meal, a spiced rice dish such as Oven Baked Chicken and Squash Pilaf makes a satisfying savoury contrast before the sweet course, and a bowl of Honey Almond Pistachio Katli Squares makes an easy companion on a dessert table.