Soak 250 grams of anjeer (dried figs) in warm water for 30 minutes. After soaking, drain the water and finely chop the anjeer.
In a non-stick pan, dry roast 50 grams of almonds, 50 grams of cashews, and 50 grams of pistachios on low heat for 3-4 minutes. Once roasted, let them cool and then coarsely grind them in a mixer.
In the same non-stick pan, add the chopped anjeer and cook on low heat for 5-6 minutes, stirring continuously.
Add the coarsely ground nuts mixture to the anjeer and mix well. Cook for another 5 minutes, stirring continuously.
Add 1/2 teaspoon of cardamom powder and mix well. Cook for another 2-3 minutes.
Grease a tray or plate with ghee and transfer the anjeer-nuts mixture onto it. Spread it evenly and press it gently with a spatula.
Allow the mixture to cool for 30 minutes. Once cooled, cut the anjeer barfi into desired shapes and serve.