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. Grind anjeer/figs along with the dates and raisins to smooth paste without adding any water. Keep it aside.

Meanwhile finely chop almonds, cashewnuts, walnut and pista. You can also use a food processor or a mini chopped to fasten the process.

Heat oil or ghee in a heavy bottomed pan, add anjeer dates paste mix well and saute for a minute.

Next add chopped date and nut mixture, nutmeg powder, gulkand mixture and stir to combine well.

Cook for a couple of minutes until you notice the burfi mixture coming away from the sides of the pan. Once you notice the burfi mixture comes away from the sides of the pan turn off the heat. Grease a tray with ghee and pour burfi mixture into the tray. Level it well with a spatula and allow mixture to cook completely and set itself into a firm burfi.

Optionally add the silver varq if you are using and keep burfi in refrigerator for 20 to 30 minutes. Cut the Dry Fruit Burfi into desired shapes.

Serve Dry Fruit Burfi With Gulkand as a festival dessert along with Jalebi and Samosas to your guests when they come to visit you.