Anjeer Soaked Overnight: Dried Figs, Anjeer Milk and Fibre Limits
Two. That’s the number most people should start with when they soak anjeer (figs), and it’s the number most people ignore the moment they taste how good a softened dried fig is.
By morning, a pair of leathery figs has swollen into something soft, honeyed and full of crunchy little seeds. It’s easy to eat five. And then, for plenty of people, the afternoon brings gas and a rumbling stomach. Anjeer is one of the most fibre-rich foods on a desi breakfast tray, which is exactly why it’s worth learning how to eat it without overdoing it.
What you’re buying
Dried figs in South-Asian markets come in a few forms.
- Afghan anjeer: flattened, pale brown to golden, often strung on a thread in a ring. Thin-skinned and sweet. Usually the best choice for soaking.
- Turkish figs: plumper, softer, often pressed into blocks or rows. More moist, very sweet.
- Iranian figs: small and dry, sometimes cheaper, can be a bit tough.
- Black figs (Mission type): dark purple-black, intense and jammy. Less common in local bazaars.
A good dried fig should bend without cracking, smell sweet and slightly fruity, and have a light, even colour. A faint white bloom on the skin is often just natural sugar coming to the surface. Don’t confuse it with mould, which is fuzzy, greenish-grey and usually sits near the stem or in a split.
The staleness and adulteration checks
Break a fig in half. The inside should be pink-amber and packed with seeds. Brown dust, tiny holes or webbing mean insects got there first, a common problem with figs sold loose from open sacks. Very hard figs that snap are old. Figs that are unnaturally white and bright are sometimes sulphured heavily or bleached; a strong sulphur smell is a clue. Sealed, dated packs from a busy shop are the safest bet.
Store dried figs in an airtight glass jar. At room temperature they keep about 3 months; in the fridge, 6 to 12 months. In the monsoon, always use the fridge, because humidity invites mould and moths quickly.
Unani physicians regarded the fig as hot and moist, a nourishing, softening food, and the dried fig soaked in water was an established morning habit for people who were considered dry or constipated in temperament. Hakeems often said to eat figs before other food rather than after a heavy meal. The fig also holds a special place in Islamic tradition, named in the Qur’an in Surah At-Tin. In Ayurvedic practice, anjeer is seen as sweet and heavy, and was generally advised in moderation for people with weak digestion. Ordinary kitchens, as usual, turned all this into a simple instruction: soak two at night, eat them in the morning, don’t eat them by the fistful.
Soaking dried figs overnight
- Take 2 dried figs (about 16 to 20 g). If they’re strung on a thread, snip them free and pull out any string.
- Rinse under running water, rubbing each fig with your fingers for 15 seconds. Split any very flat or dusty ones in half and rinse inside as well.
- Place them in a small bowl and pour over 120 ml of drinking water at room temperature.
- Cover and leave for 8 to 10 hours. If your kitchen is above about 32°C, soak them in the fridge to stop fermentation.
- In the morning, the figs should be about double in size and soft enough to squash with a spoon.
- Snip off the hard stem tip. Eat the figs slowly and chew the seeds well.
- The soaking water is sweet and safe to drink straight away. Throw it out if it smells sour or looks cloudy and fizzy.
Many people have them 20 to 30 minutes before breakfast, with a glass of plain water. If they give you a sugar dip or acidity alone, eat them with your meal instead.
Before you start
- Beginner amount: 1 to 2 figs a day for the first week
- Usual adult amount: 2 to 3 soaked figs a day
- Children over 5: 1 fig, chopped
- Water with it: at least one extra glass over the morning
- Fibre per 2 figs: roughly 3 to 4 g, similar to a bowl of cooked daal
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Anjeer milk, two ways
Simmered anjeer doodh (serves 1)
- Soak 2 dried figs in 80 ml warm water for 2 hours, or overnight in 120 ml cool water.
- Chop the figs finely, keeping the soaking water.
- Put 250 ml milk, the chopped figs and their water in a small heavy pan.
- Bring to a boil, then simmer on the lowest heat for 8 to 10 minutes, stirring so it doesn’t catch.
- Add a pinch of ground cardamom, or a tiny piece of Ceylon cinnamon in the last 3 minutes. Remove the cinnamon before serving.
- Drink warm, figs and all. No sugar needed.
A note on curdling. Fresh figs contain an enzyme that can split milk, which is why some anjeer milk turns grainy. Dried figs are less of a problem, and boiling them in the milk reduces the chance. If it does split slightly, it’s still safe; it just looks less pretty.
Blended anjeer shake (serves 2)
- Soak 4 dried figs and 6 almonds overnight in separate bowls. Peel the almonds.
- Blend the figs, almonds and 60 ml fig-soaking water until smooth, about 40 seconds.
- Add 400 ml cold milk and blend for another 20 seconds.
- Drink immediately. Makes about 500 ml, so 2 figs per glass.
The fibre that makes anjeer useful is the same fibre that punishes greed.
Fibre, and how not to overdo it
Dried figs are high in fibre, mostly the kind that holds water and adds bulk. That’s why a few soaked figs are a traditional morning food for people who struggle to stay regular. It’s also why a sudden jump to six or eight figs a day, with no extra water, often backfires with bloating, cramps and wind, or even the opposite of what you wanted.
A sensible way to build up looks like this.
- Week 1: 1 fig a day, with an extra glass of water.
- Week 2: 2 figs a day if your stomach is comfortable.
- After that: stay at 2, or 3 at most. There’s no benefit to more.
Keep the rest of your diet in mind too. If you already eat a lot of whole grains, daal, raw salad, alsi or psyllium husk, adding figs on top can tip you into discomfort. Pairing figs with dates or soaked raisins at the same meal piles up both fibre and sugar, so choose one on any given morning.
Myth or reality?
“Anjeer is a natural laxative for everyone.” For many people, a couple of soaked figs help regularity as a food. It’s not a medicine, doesn’t work the same for everyone, and ongoing constipation needs looking into.
“Figs are low in sugar because they’re fibre-rich.” Dried figs are roughly half sugar by weight. The fibre slows absorption a little, not a lot.
“Anjeer fixes anaemia.” Figs contain some iron and calcium, but nowhere near enough to correct a deficiency. Low iron needs proper testing and treatment.
“Soaked anjeer water is where the benefit is.” The water is pleasant, but the fibre stays in the fruit. Eat the figs.
You take warfarin or another blood thinner: figs contain vitamin K. You don’t need to avoid them, but keep your intake steady rather than suddenly eating a lot, and tell whoever checks your INR if your diet changes.
You have diabetes: dried figs raise blood sugar. Count them within your meal’s carbohydrate, avoid sweetened fig shakes, and let your care team advise on portions.
You have IBS or a sensitive gut: figs are high in certain fermentable sugars that commonly trigger bloating. Start with half a fig or skip them.
Latex or birch pollen allergy: some people with these also react to figs. Itching of the mouth or throat is a reason to stop.
Children: chop figs finely for under-5s and never give them whole to toddlers. Don’t sweeten fig milk with honey for a baby under 1.
Pregnancy: a couple of soaked figs is ordinary food and many find it useful for regularity. For persistent constipation or piles in pregnancy, speak with your midwife or doctor rather than increasing the amount.
Seek medical help promptly for constipation lasting over 2 weeks, blood in the stool, severe abdominal pain, vomiting, or a swollen, hard belly.
Keeping the habit sustainable
The nicest thing about anjeer is how little effort it needs. Two figs in a bowl while the evening chai brews, a bowl of soft fruit waiting in the morning. Keep a jar in the fridge, soak just what you’ll eat, and the habit takes care of itself. For a wider view of food-based kitchen traditions, including a hot cup of saunf-ajwain water after heavier meals, look through Desi Remedies.
Your soaked anjeer questions, answered
How many soaked anjeer should I eat a day?
Start with 1 fig a day for the first week, then move to 2 if your stomach is comfortable. Most adults stay at 2, or 3 at most, with an extra glass of water. Children over 5 can have 1, chopped.
What is the best time to eat soaked anjeer?
Morning is the tradition, often 20 to 30 minutes before breakfast. If figs alone give you acidity or a sugar dip, eat them with the meal. People who get gas from figs usually do better in the morning than at bedtime.
Does soaked anjeer help with qabz?
For many people, a couple of soaked figs help regularity because of their bulky, water-holding fibre. It isn’t a medicine and doesn’t suit everyone. Constipation lasting over 2 weeks, blood in the stool or severe belly pain needs a doctor.
Can I eat dried figs without soaking them?
You can. Soaking only makes them softer and easier on the stomach for a lot of people. If you eat them dry, drink a glass of water with them, since the fibre needs fluid to do its job.
Why does anjeer give me gas and bloating?
Usually it’s too many figs too fast, without extra water. Dried figs are rich in fibre and in fermentable sugars that gut bacteria feed on. Drop back to 1 a day, build up slowly, and skip them if you have IBS and they keep upsetting you.
Is anjeer safe for sugar patients?
In small, counted amounts. Dried figs are roughly half sugar by weight, and the fibre only slows it slightly. Count them within the meal’s carbohydrate, avoid sweetened fig shakes, and ask your care team how many suit you.
Can I eat anjeer during pregnancy?
A couple of soaked figs is ordinary food in pregnancy, and many women find it helps regularity. If constipation or piles persist, raise it with your midwife or doctor rather than simply eating more figs.
Can I eat figs if I take warfarin?
You don’t need to avoid them. Figs contain vitamin K, so keep the amount steady from day to day rather than suddenly eating a lot, and tell whoever checks your INR if your diet changes.
Why does my anjeer milk curdle?
Figs contain an enzyme that can split milk. It’s much more of an issue with fresh figs than dried, and simmering the figs in the milk makes it less likely. Slightly grainy anjeer doodh is still safe to drink.
Should I drink the water the figs soaked in?
Drink it if you like; it’s sweet and safe straight away. The fibre stays in the fruit, though, so eat the figs. If the water smells sour or looks fizzy, it has started fermenting and should go down the sink.
How long can soaked figs stay in the fridge?
Up to about 24 hours, covered. Beyond that they turn slimy and may start to ferment, so soak only what you’ll eat the next morning.
Can children eat soaked anjeer?
Children over 5 can have 1 fig, chopped. For under-5s, chop it finely and never give a whole fig to a toddler. Don’t sweeten fig milk with honey for a baby under 1.
Are the crunchy bits inside figs normal?
They’re the seeds, and each fig holds hundreds of them. The crunch is completely normal. Brown dust, tiny holes or webbing inside, on the other hand, mean insects, so throw those figs out.