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.

• Horlicks Mysorepauk
• Rasmalai
• Rosgolla
• Kesari

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.