Anjeer paak is the dry-fruit-laden mithai of Diwali platters — figs, dates, almonds, cashews and a touch of ghee, slow-cooked on a low flame until the mixture is glossy and rolled into small bite-sized rounds.
We don’t add white sugar. The sweetness comes from the figs and dates themselves, which is why this paak is mildly sweet rather than tooth-achingly so.
Pairs naturally with chai or coffee. Travels well in gift boxes.
