DRY FRUITS BURFI - Surprise your Friends and Relatives on Deepavali by offering them this Sweet Delight

I was very impressed with this Dry Fruits Burfi from  Priti 's  space and decided to make it right away. The Burfis came out just perfect and is a great idea for a festival gift box. 



Deepavali is just around the corner and if you are planning to give your friends and relatives a sweet surprise, here is what you can offer them. 

Also refer to my posts on some easy sweets.

Preparation Time: 40 mins            Cooking Time: 5 to 10 mins                  Cuisine: North Indian   Recipe Category: Sweet                  Cooking Level : Easy                             Yields : 30 Burfis
Recipe Source : Indian Khana

INGREDIENTS

2 cups of Figs / 20 big sized
1 cup Honey Dates/ Roughly 12 to 13
1/3 cup Almonds
1/2 cup Cashew nuts
1/3 cup Pistachio
1/3 cup Walnuts
A fistful of raisins ( I used Golden raisins)
1-2 tbsp Gulkand
6 to 8 Cardamom powdered
2 pinches of Nutmeg powder
Few drops of Rose essence (optional)
2 tbsp of Ghee 

METHOD
  • Set aside a greased butter paper on a plate.
  • Soak the Figs for 15 to 20 minutes. Drain and pat dry. 
  • Chop nuts and dates into tiny bits. Powder the cardamom. Also add little grated nutmeg along with powdered cardamom.
  • Now grind the figs into a smooth paste without adding water and set aside.
  • Heat 2 tbsp of ghee in a Pan/ Kadai / thick bottomed vessel . Add the fig paste and cook for 2 to 3 mins. Next add the dates and raisins and cook for 2 more mins.
  • Now add the chopped nuts, gulkand, cardamom and nutmeg powder and mix well until the fruit paste and nuts are well mixed. Cook for another 2 mins.
  • Finally add few drops of rose essence and cook for about 1 minute and switch off.
  • Transfer the mixture to the greased plate and cover it with  butter paper. Level the mixture with a clean spatula or any kitchen utensil.  
  • Peel back the butter paper from the top surface and cool completely.
  • Refrigerate for 30 to 45 mins and cut into desired shape. Wrap them up in cling foil or butter paper and transfer it into an airtight container. 
  • You can either store it in the refrigerator or store it as such in your snack shelf. 
NOTES
  • Replace or add any nuts and dry fruit of your choice. 
  • The figs and dates I used were sufficiently sweet. However, you can taste the cooked fig paste and add powdered sugar to sweeten further.
  • Refrigerating the mixture helps you make slices easier. Otherwise the mixture remains gooey and becomes messy.
  • Using edible silver foil or desiccated coconut is your choice.

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Happy Cooking
Sowmya