Dry Fruit Burfi Recipe With Gulkand

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