To prepare Anjeer Pak, dried figs are soaked in warm water to soften them. Then, they are finely chopped or pureed to form a paste-like consistency. This fig paste is then cooked with ghee in a pan until it thickens and begins to release its natural oils. The mixture is sweetened with sugar and flavored with aromatic spices such as cardamom, saffron, and sometimes a hint of rose water.
Nuts, such as almonds, pistachios, or cashews, are often added to the mixture for added texture and crunch. These nuts can either be chopped and mixed into the fig paste or used as a garnish on top of the sweet.
Once the mixture reaches a thick, fudgy consistency, it is poured into a greased tray or mould and left to cool and set. After it has hardened, it is cut into squares or diamond-shaped pieces for serving.
