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.

2 comments:

It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at tuma79@gmail.com. I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

Thanks for your understanding

Happy Cooking
Sowmya

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