Dry Fruits Burfi 

Ingredients

• 1 1/2 Cups – Anjeer/Dried Figs
• 1 Cup – Khajoor/Dates
• 1/3 Cup – Almonds/Badam
• 1/3 Cup – Cashew nuts/Kaju
• 1/3 Cup – Walnut/Akharot
• 1/3 Cup – Pistachio/Pista
• 1/3 Cup – Raisins/Kismiss
• 1 tbsp – Gulkand (optional)
• 1/2 tsp – Cardamom Powder/Elachi
• 1/4 tsp – Nutmeg Powder/Jayaphala 
• 1 tbsp – Ghee or Oil
• 1 – Sliver Varq/Warq (optional)

Instruction

Step 1: Soak anjeer/dried figs in warm water for 15 minutes, strain water and pat dry well.

Step 2: Meanwhile finely chop almonds, cashewnuts, raisins, walnut, pista and dates. You can also pulse in food processor or mixer but don’t make it powder, we need nuts in pieces.

Step 3: Grind anjeer/figs to smooth paste, don’t add water.

Step 4: Heat oil or ghee and add anjeer paste mix well and saute for a minute. Now add chopped dates and mix well, cook for 2 minutes.

Step 5: Add Chopped dry fruits and mix everything well, you will need another spoon or spatula to combine everything.

Step 6: Add cardamom powder, nutmeg powder, gulkand and mix everything well, cook for a minute and off flame.

Step 7: Line a plate or tray with greased butter paper and pour burfi mixture, level well with spatula and later with butter paper, allow mixture to cook completely.

Step 8: Add sliver varq if using and keep burfi in fridge for 20 to 30 minutes, cut in desire shape with greased knief