Fresh fig barfi

Ingredients:

■ 1 kg fresh figs

■ ½ cup Demerara sugar

■ 2 large pinches saffron

■ ½ tsp ground cardamom

■ ¼ tsp ground nutmeg

■ 1 tbsp of toasted flaked almonds

■ 1 tbsp toasted crushed pistachios

■ 1 tbsp toasted pine nuts

Method:

■ Wash and peel the fresh figs, trying to remove the thinnest skin as possible. Place the peeled figs into a food processor and blend until you get a smooth paste. Then place the fig purée into a wok and cook down, stirring continuously until the purée has thickened enough to coat the back of a spoon.

■ Add the demerara sugar and stir continuously to prevent the mixture from sticking to the wok. The mixture will slacken slightly so cook until it’s thick and glossy.

■ Take off the heat and add the saffron, ground nutmeg and ground cardamom. Take some of the mixture, and taste and adjust the seasoning, being careful as the mixture will be very hot.

■ Grease a steel dish with ghee and then spread the hot fig mixture evenly in the dish. If you want thin pieces, then grease a large dish for spreading.

■ Finally, sprinkle the toasted flaked almonds, pistachios and pine nuts over the surface. Press the nuts down using the back of a flat steel bowl. Once completely cool, take a sharp knife and cut into squares. The squares can be stored in the refrigerator for up to two months.