Dry Fruit Burfi Recipe With Gulkand
Category: Snack
Cuisine: North Indian
Diet: Vegetarian
Servings: 4
Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Ingredients for Dry Fruit Burfi with Gulkand:
| Ingredient | Quantity |
|---|---|
| Dried Figs (Anjeer), chopped | 1 1/2 cups |
| Dates, chopped | 1 cup |
| Almonds (Badam), chopped | 1/3 cup |
| Cashew Nuts, chopped | 1/3 cup |
| Walnuts, chopped | 1/3 cup |
| Pistachios, chopped | 1/3 cup |
| Raisins | 1/3 cup |
| Gulkand (Rose Petal Preserve) | 2 tablespoons |
| Nutmeg Powder | 1/4 teaspoon |
| Ghee (Clarified Butter) | 1 tablespoon |
| Edible Silver Foil (Chandi Ka Vark) – Optional | 1 leaf (optional) |
Nutritional Information (Per Serving):
| Nutrient | Value |
|---|---|
| Calories | ~200 kcal |
| Fat | ~12g |
| Carbohydrates | ~28g |
| Protein | ~3g |
| Fiber | ~4g |
| Sugars | ~20g |
Instructions to Make Dry Fruit Burfi with Gulkand:
-
Prepare the Figs and Dates:
- Begin by soaking the chopped dried figs (anjeer) in warm water for about 15 minutes. After soaking, strain the water and pat the figs dry to remove excess moisture.
- In a blender, combine the soaked figs with chopped dates and raisins. Grind these ingredients into a smooth paste, without adding any water. Set the paste aside.
-
-
Prepare the Nuts:
- While the fig-date mixture rests, finely chop the almonds (badam), cashews, walnuts, and pistachios. You can also use a food processor or mini chopper to speed up this process.
-
Cook the Burfi Mixture:
- In a heavy-bottomed pan, heat the ghee (clarified butter) over medium heat. Once the ghee has melted, add the fig-date paste and sauté for a minute or two until it begins to thicken slightly.
- Add the chopped nuts and mix well. Next, add the nutmeg powder and gulkand (rose petal preserve). Stir everything together, ensuring the mixture is evenly combined.
-
Cook Until the Mixture Sets:
- Continue cooking the mixture for another couple of minutes, stirring constantly. You’ll know it’s ready when the burfi mixture starts to pull away from the sides of the pan. This indicates that the mixture has thickened and is starting to firm up.
-
Set the Burfi:
- Grease a tray or dish with a little ghee. Transfer the cooked burfi mixture into the tray and spread it evenly using a spatula, pressing it down lightly to set. Allow the mixture to cool slightly and firm up at room temperature.
-
Refrigerate (Optional):
- If you’re using edible silver foil (chandi ka vark), place it gently on top of the burfi once it has cooled. Refrigerate the burfi for 20 to 30 minutes to let it set completely and achieve a firmer texture.
-
Serve:
- Once the burfi has cooled and set, cut it into desired shapes such as squares or diamonds. Serve your Dry Fruit Burfi with Gulkand as a delightful dessert during festivals or special occasions. It pairs wonderfully with other festive treats like jalebi or samosas.
Tips:
- For a richer flavor: You can add a pinch of cardamom powder along with the nutmeg powder for an extra depth of fragrance.
- Gulkand Substitute: If you can’t find gulkand, you can substitute it with a tablespoon of rose syrup or rose water to give a similar floral taste.
- Silver Foil: The edible silver foil is optional and is often used to give the burfi a traditional, elegant look for special celebrations.
Dry Fruit Burfi with Gulkand is not just a sweet treat but also a nutritious snack, packed with the goodness of dried fruits, nuts, and the aromatic essence of rose petal preserve. This indulgent treat makes for an excellent offering at festivals like Diwali or as a homemade gift to friends and family.
