Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Fig & walnut halwa served in silver bowls
Print Recipe Pin Recipe
4.64 from 11 votes

Fig Walnut Halwa

Buttery and dense pudding, with natural sweetness and texture of fig coupled with the buttery bite of wholesome walnuts
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Servings: 8
Calories: 347kcal


  • 1 pound dried figs stemmed and coarsely chopped (California black mission or turkish figs recommended)
  • 1 cup water
  • 1 cup walnuts finely chopped
  • ½ cup shelled pistachios finely chopped
  • cup ghee
  • 1 teaspoon ground cardamom


  • Combine the figs and water in the Instant Pot.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook
  • or Manual setting and set the cooking time for 5 minutes at high pressure.
  • Perform a quick release by moving the Pressure Release to Venting. Open the pot and coarsely mash the figs with a potato masher or wooden spatula. Add the walnuts, pistachios, ghee, and cardamom and stir together. Press the Cancel button to reset the cooking program, then select the low Sauté setting and cook the halwa, stirring frequently, until it thickens to a pudding-like consistency, about 10 minutes. Press the Cancel button to turn off the Instant Pot.
  • Spoon the halwa into bowls and serve.



  • Make sure the figs are not too old or dry. Add more water if they look too dry
  • You can quick release after the pressure cooking cycle completes or allow natural pressure release. This recipe is very forgiving
  • Add a mix of light and dark figs
  • Use homemade ghee for authentic flavor and aromas
Stove Top Recipe:
  • Add chopped figs and 2 cups of water to a heavy-bottomed pot
  • Cook partially covered on medium heat for 20 to 25 mins or until most of the water is evaporated and figs and super soft and mushy.
  • Mash the figs and then add the remaining ingredients and cook on low-medium for 5 to 10 mins


Calories: 347kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 8mg | Potassium: 527mg | Fiber: 7g | Sugar: 28g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry