Dry Fruit Burfi
This month’s recipe is dry fruit burfi, with cashews, walnuts, figs and more!
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 30 pieces (1 sq. inch)
Grated khoa (traditional Indian dairy product, made by heating milk in an iron pan until it is reduced to a lump) or thick condensed milk without sugar : 100g
Cane sugar 1/4 cup
Cardamom powder : 1/4 tsp
Nutmeg powder : 1/4 tsp
Saffron : 1 pinch
Powdered cashew nuts : 1/4 cup
Almonds (chopped) : 7
Chopped walnuts : 2 tbsp
Dried figs (chopped) : 2
Pistachios : 2 tbsp
Oil : 1/2 tsp
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- Bring the milk to a boil in a heavy-bottomed pan, stirring continuously on a low flame until the milk reduces to half (approx. 30 to 35 minutes).
- Add the grated khoa, powdered cashew nuts, powdered jaggery, spices, chopped nuts (except pistachios) and chopped figs and continue cooking on a very low flame until the milk further thickens and the mixture leaves the sides of the pan.
- Lightly grease the back of a steel plate with oil. Pour this mixture on the greased, inverted steel plate. Flatten with a greased bowl to half-inch thickness.
- Sprinkle the top with chopped pistachios and lightly pat the surface again. Keep in the refrigerator to cool and firm up. Only after it is thoroughly cooled, cut it into squares.
And that’s it for the dry fruit burfi recipe. Hope you enjoy it!
Editor's Note: This article is based on an excerpt from the October 2014 issue of Forest Flower. Pay what you want and download. (set ‘0’ for free). Print subscriptions are also available.