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We hope you got benefit from reading it, now let's go back to dates dry fruits burfi – no sugar treat recipe. To make dates dry fruits burfi – no sugar treat you need 14 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Dates Dry Fruits Burfi – No Sugar Treat:
- Use 1 cup of Dates, Seedless.
- You need 1/4 cup of Almonds.
- You need 1/4 cup of Cashews.
- Prepare 1/4 cup of Raisins.
- Take 1/4 cup of Pistachios.
- Prepare 1/4 cup of Walnuts.
- Get 1/4 cup of Coconut powder.
- You need 1/4 cup of Chopped Apricots.
- Get 1 tsp of Fennel seeds.
- You need 1/4 cup of Roasted Sunflower Seeds.
- Take 2 tsp of Ghee.
- Provide 1 tsp of Green cardamom powder.
- Get 1 tbsp of White sesame seeds.
- Use 1 pinch of salt.
Instructions to make Dates Dry Fruits Burfi – No Sugar Treat:
- Heat 1 tsp of ghee in a nonstick pan and dry roast the chopped almonds, cashews, walnuts, pistachios, raisins one by one separately for 1- 2 minutes taking care that they would not get burnt, remove them. Keep aside on a plate. Dry roast sesame seeds for 1-2 minutes on low flame and keep it aside. Dry roast coconut powder for 1 -2 minutes and keep it aside too..
- Heat 1 tsp of ghee in a non-stick pan and add chopped dates. Fry continuously for 2-3 minutes on low flame until it comes together like a thick mass. Dry Fruit Mixture: Now grind the roasted nuts to a coarse powder. Don’t powder them completely. Mix roasted sunflower seeds, chopped apricot, cardamom powder, roasted sesame seeds, fennel seeds, a pinch of salt. Mix them well and keep it aside..
- Now take a big bowl and add prepared date mixture, dry fruit mixture with roasted coconut powder, chopped apricots. Grease the hand with some ghee and roll it out into a cylindrical shape by pressing with both the hands. Now take an aluminum foil sheet or cling film and place a rolled burfi on it. Wrap up nicely and place it in a refrigerator for 2 hours..
- After 2 hours, unwrap the rolled burfi and cut them into ½ cm thick burfi. Keep in an airtight container..
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