Khajoor-Anjeer Burfi/ Date-Fig Burfi/Date-Fig Fudge/A Unique Burfi

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This is a well-known fact that we all have a sweet tooth in India and it is hard to stay away from our sweets. These are an essential part of Indian culture. Be it a wedding, festival, a birth, purchase of a car, or family get together, every milestone is celebrated with a mouth full of sweets and heart full of happiness. We inherit a large variety of sweets and our beloved Burfi is one of them. As many as you think the variations of Burfi are endless. Khoya/mava Burfi,  coconut, besan burfi are some of them which are the most common and irresistible. Here is one burfi which is quite unique and out of the box. This is date and fig Burfi which I am going to share

Khajoor Anjir Burfi
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We use dates and figs widely during winter as these have warm effect on the body as well as provide essential minerals and natural sugars.As the weather is changing and summer is stepping in slowly, I found a moderate quantity of both the goodies was left in my pantry so I decided to use in its best way. I decided to make a dates and figs burfi which was loved in my family. This burfi has a delicate texture as no binding is used,  one can use some khoya or mawa to make the binding easier

Date-Fig Burfi

Prep time – 5 hrs or overnight
Cooking time – 15 minutes
Ready in – 6 hrs
Course – dessert
Serves – 15 pieces
Author – Bharti Dhawan

INGREDIENTS

•  Dates/khajoor – 15 no
•  Dried Figs/Anjeer – 10-12
•  Milk – 1/2 cup or sufficient enough to soak dates and figs
•  Ghee/clarified butter – 1 tsp
•  Mixed nuts(almonds, cashews and pistachios) – 1/2 cup chopped or crushed



STEP BY STEP

1-  Pulse coarsely soaked dates and figs in a blender or food processor, If it is hard to blend add little more milk to the mix to ease the blending

2-  keep a pan on flame and dry roast chopped nuts until their colour changes a little. You would get a nutty smell on roasting. Take them out and prepare for burfi

3-  Heat ghee in a nonstick pan and add date-fig puree. Roast the mix at low flame until it leaves the sides of the pan. Time to add the milk and stir until the mix start thickens. This process will take 5 minutes

4-  Time to add the 3/4th quantity of the roasted nuts. The nuts will help to thicken the dates mix. After a few stirring you will see the mix has come together

*  when you see the ghee on sides of pan, the roasting is done for sure

5-  pour the roasted mix in a greased thali and spread evenly with a spatula. As the mix is hot,  spread the leftover 1/4th nuts and press them so that they stick on burfi Allow the burfi to cool completely. Cut the pieces into desired shape

*  Recommend to refrigerate for the clean cuts as the burfi has a delicate texture

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