Recipe dry fruits barfi


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INGREDIENTS (measuring cup used, 1 cup = 250 ml)
140 to 150 grams seedless dates, about ¾ cup
60 grams dried figs or 6 to 7 dried figs
1 tbsp golden raisins
40 grams grams almonds or ¼ cup almonds
30 grams cashews or ¼ cup cashews
30 grams pistachios or ¼ cup pistachios
30 grams walnuts or ¼ cup walnuts
2 tbsp desiccated coconut
1 tbsp white sesame seeds
1 tsp coconut oil
2 tsp rose water or ¼ to ½ tsp cardamom powder
blanch 6 to 7 dried figs and 1 tbsp raisins in hot water. for blanching, boil ⅓ cup water and take it in a bowl. add the dried figs and raisins. cover and keep the bowl aside for 20 minutes. after 20 minutes, drain and keep aside. if the figs are not too dry, then you do not need to blanch them.
when the figs are blanching, take the following dry fruits in a grinder or food processor - ¼ cup almonds, ¼ cup cashews, ¼ cup pistachios and ¼ cup walnuts.
pulse the dry fruits for 3 to 4 times or more till you get them in small bits and pieces. don' t make a powder or paste. you can also chop them finely. for saving time use a mixer or food processor. after pulsing, if you get slightly large pieces of almonds in the mixture, then remove and chop them.
remove the coarse mixture of dry fruits and keep aside.
in the same grinder jar, add figs, raisins and ¾ cup dates (chopped).
now grind these into a coarse paste. keep aside.
heat 1 tsp coconut oil in a pan. add 1 tbsp white sesame seeds. you can use ghee instead of coconut oil.
on a low flame, stir and saute till the sesame seeds crackle and their color changes. sesame seeds are optional and you can skip them. you can also add poppy seeds instead of sesame seeds. let the poppy seeds crackle before you add coconut.
then add 2 tbsp desiccated coconut. just stir the coconut. no need to brown it.
then add the ground dry fruits.
stir and saute for about 3 to 4 minutes on a low flame.
add the ground dates-figs-raisins paste and stir lightly.
then switch off the flame and add 2 tsp rose water. you can also use ¼ to ½ tsp cardamom powder or a few saffron strands instead of rose water.
keep the pan down and mix very well.
when the mixture is less hot or warm, then divide into two parts.
apply a bit of coconut oil on your palms and roll each mixture part into a log.
allow to cool at room temperature and then slice. you can also spread the barfi mixture in a greased plate or tray. on cooling slice in squares. remove the slices and keep them covered in a container. refrigerate.
serve dry fruits barfi as a diwali sweet or as an after meal dessert.