How to make Anar ki Barfi -

Pomegranate juice cooked with nuts and khoya to make these beautiful barfis.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Pomegranate, Castor Sugar

Cuisine : Indian

Course : Mithais

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

You can also find more Mithais recipes like Jalebi Imarti Lavang Latika Jangiri

Anar ki Barfi

Anar ki Barfi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Anar ki Barfi Recipe

  • Pomegranate juice 2 cups

  • Castor Sugar 1 cup

  • Ghee ½ cup + fo

  • Semolina (rawa/suji) 1 cup

  • Assorted Nuts (cashewnuts, pistachios and almonds) roughly chopped 3-4 tablespoon

  • Raisins 2 tablespoon

  • Green cardamom powder 1 teaspoon

  • Khoya/mawa 1 cup


Step 1

Grease an aluminum tray with ghee.

Step 2

To make syrup, heat pomegranate juice in a non-stick pan, add castor sugar and mix well. Cook till the mixture thickens.

Step 3

Heat ghee in another non-stick pan, add semolina and sauté on medium heat for 8-10 minutes, stirring continuously. Add assorted nuts, raisins and green cardamom powder and mix well. Add the syrupand cook for 5-6 minutes. Add khoya, switch off the heat and mix well.

Step 4

Pour the mixture into the greased aluminum tray, spread it evenly and set aside to cool.

Step 5

Cut into square pieces when completely cold. Arrange the barfion a serving plate and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.