Dry Fruit Burfi Recipe With Gulkand
The Dry Fruit Burfi Recipe With Gulkand is a super healthy and delicious sweet that you must make either for a quick energy booster or for festivals. This recipe has a slight twist to it with the addition of Gulkand. Gulkand is a flavored jam made from rose petals and when added to sweets like this Dry fruit Burfi, brings out great flavors and taste.
Ingredients
-
1 1/2 cups Dried Figs
-
chopped
-
1 cup Dates
-
chopped
-
1/3 cup Whole Almonds (Badam)
-
1/3 cup Cashew nuts
-
1/3 cup Walnuts
-
1/3 cup Pistachios
-
1/3 cup Sultana Raisins
-
2 tablespoons Gulkand
-
1/4 teaspoon Nutmeg powder
-
1 tablespoon Ghee
-
1 Edible Silver Foil/Leaf (Chandi Ka Vark)
-
optional
Instructions
Step 1
To begin making the Dry Fruit Burfi With Gulkand Recipe, soak the chopped anjeer/dried figs in warm water for 15 minutes, strain water and pat dry well
Step 2
Grind anjeer/figs along with the dates and raisins to smooth paste without adding any water
Step 3
Keep it aside
Step 4
Meanwhile finely chop almonds, cashewnuts, walnut and pista
Step 5
You can also use a food processor or a mini chopped to fasten the process
Step 6
Heat oil or ghee in a heavy bottomed pan, add anjeer dates paste mix well and saute for a minute
Step 7
Next add chopped date and nut mixture, nutmeg powder, gulkand mixture and stir to combine well
Step 8
Cook for a couple of minutes until you notice the burfi mixture coming away from the sides of the pan
Step 9
Once you notice the burfi mixture comes away from the sides of the pan turn off the heat
Step 10
Grease a tray with ghee and pour burfi mixture into the tray
Step 11
Level it well with a spatula and allow mixture to cook completely and set itself into a firm burfi
Step 12
Optionally add the silver varq if you are using and keep burfi in refrigerator for 20 to 30 minutes
Step 13
Cut the Dry Fruit Burfi into desired shapes
Step 14
Serve Dry Fruit Burfi With Gulkand as a festival dessert along with Jalebi and Samosas to your guests when they come to visit you