Dry Fruit Burfi Recipe With Gulkand
Dry Fruit Burfi Recipe With Gulkand is delicious festival dessert recipe that you can also make to serve after your everyday meals. Filled with the goodness of dry fruits, everyone will like it in your family.
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.
Serve Dry Fruit Burfi With Gulkand as a festival dessert along with Jalebi and Samosas to your guests when they come to visit you.
If you like this recipe, you can also try other Burfi Recipes such as:
20 M
50 M
70 M
4 Servings
Ingredients
- 1 1/2 cups Dried Figs , chopped
- 1 cup Dates , chopped
- 1/3 cup Badam (Almond)
- 1/3 cup Cashew nuts
- 1/3 cup Walnuts
- 1/3 cup Pistachios
- 1/3 cup Raisins
- 2 tablespoons Gulkand
- 1/4 teaspoon Nutmeg powder
- 1 tablespoon Ghee
- 1 Edible Silver Foil/Leaf (Chandi Ka Vark) , optional
How to make Dry Fruit Burfi Recipe With Gulkand
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.
Monika Manchanda
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.
