date and dryfruit recipe

Authorali
DifficultyBeginner

Description:
Dates are rich in fiber and aid in digestion. They are also an excellent source of antioxidants. Walnuts are a great source of Omega-3, which is needed to increase immunity levels. Cashews help to moisturize the skin and also rich in fiber. Almonds contain healthy fats, fiber, protein, magnesium and Vitamin E. The Dates and Dryfruit barfi is a yummy treat to savour after a hearty meal. Rich in goodness of fruits, this barfi is a scrumptious and healthy treat for your toddler!
Date and dryfruit barfi recipe
Dates and Dryfruits barfi is a tempting and delectable dessert for kids and adults alike. Dates provide a good source of fiber and iron and the other dry fruits are sources of essential nutrients. The Dates and Dryfruit barfi is a yummy treat to savour after a hearty meal. Rich in goodness of fruits, this barfi is a scrumptious and healthy treat for your toddler!

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 2 cups Mazafati dates, chopped
 ½ cup walnuts, chopped
 ½ cup cashews
 ½ cup almonds
 ½ tsp dry coconut (grated finely) or desiccated coconut
 2 tbsp pistachio, chopped
 2 tbsp chironji
 2 tbsp poppy seeds
 One nutmeg
 6-7 pieces green cardamom, crushed and ground
 2 tbsp ghee
 2-5 sheets aluminium foil
1

Cut each cashew into small chunks. Try and mince it into tiny pieces. Chop each almond into tiny pieces and place separately. Chop walnuts into tiny pieces and place separately. Combine the chopped cashews, almonds and walnuts into a bowl.

2

Take the pistachios and slice them into thin pieces. Peel the green cardamoms and crush them along with the nutmeg into a fine powder in a mortar and pestle. You can also grind it in a coffee grinder or blender.

3

Chop the dates using a sharp knife. Discard the seeds. Place the chopped dates in a separate bowl.

4

Take a pan and place it on a flame. Add the mixture of chopped cashews, almonds and walnuts into it. Stir them constantly and roast them on medium flame for about 2-3 minutes. Once you get an aroma, transfer them back into a bowl.

5

Take some ghee and empty it in the pan. When the ghee melts, add the poppy seeds and stir continuously for two minutes on a low flame.

6

Once the poppy seeds let out a fragrant aroma, add the nutmeg and green cardamom powder, chopped dates, roasted chopped dry fruits, grated coconut and chironji. Mix the ingredients on a low flame until they come together into a ball.

7

When the mixture is mixed well, turn off the flame and transfer the same to a plate for it to cool down. Grease your palms with some ghee. Pinch some mixture and roll it gently into a cylindrical shape. Roll the mixture along both your palms. Once you get a cylindrical shape, roll the barfi and coat it with the sliced pistachios. Place it on a plate gently.

8

Repeat the above steps with the rest of the mixture until it is all utilized. Tear the aluminium foil sheets into tiny square pieces, large enough to wrap one barfi. Once done, take each piece of barfi and wrap it in the foil.

9

Place the wrapped barfis in the refrigerator for about 2 hours to set completely. After two hours, take the barfis out and check if they have set. If done, chop each burfi into two pieces.

10

Place the chopped barfis on an open dish for about 2-3 hours and store them in an airtight container. The barfi stays fresh for about 3-4 months.

Ingredients

 2 cups Mazafati dates, chopped
 ½ cup walnuts, chopped
 ½ cup cashews
 ½ cup almonds
 ½ tsp dry coconut (grated finely) or desiccated coconut
 2 tbsp pistachio, chopped
 2 tbsp chironji
 2 tbsp poppy seeds
 One nutmeg
 6-7 pieces green cardamom, crushed and ground
 2 tbsp ghee
 2-5 sheets aluminium foil

Directions

1

Cut each cashew into small chunks. Try and mince it into tiny pieces. Chop each almond into tiny pieces and place separately. Chop walnuts into tiny pieces and place separately. Combine the chopped cashews, almonds and walnuts into a bowl.

2

Take the pistachios and slice them into thin pieces. Peel the green cardamoms and crush them along with the nutmeg into a fine powder in a mortar and pestle. You can also grind it in a coffee grinder or blender.

3

Chop the dates using a sharp knife. Discard the seeds. Place the chopped dates in a separate bowl.

4

Take a pan and place it on a flame. Add the mixture of chopped cashews, almonds and walnuts into it. Stir them constantly and roast them on medium flame for about 2-3 minutes. Once you get an aroma, transfer them back into a bowl.

5

Take some ghee and empty it in the pan. When the ghee melts, add the poppy seeds and stir continuously for two minutes on a low flame.

6

Once the poppy seeds let out a fragrant aroma, add the nutmeg and green cardamom powder, chopped dates, roasted chopped dry fruits, grated coconut and chironji. Mix the ingredients on a low flame until they come together into a ball.

7

When the mixture is mixed well, turn off the flame and transfer the same to a plate for it to cool down. Grease your palms with some ghee. Pinch some mixture and roll it gently into a cylindrical shape. Roll the mixture along both your palms. Once you get a cylindrical shape, roll the barfi and coat it with the sliced pistachios. Place it on a plate gently.

8

Repeat the above steps with the rest of the mixture until it is all utilized. Tear the aluminium foil sheets into tiny square pieces, large enough to wrap one barfi. Once done, take each piece of barfi and wrap it in the foil.

9

Place the wrapped barfis in the refrigerator for about 2 hours to set completely. After two hours, take the barfis out and check if they have set. If done, chop each burfi into two pieces.

10

Place the chopped barfis on an open dish for about 2-3 hours and store them in an airtight container. The barfi stays fresh for about 3-4 months.

date and dryfruit recipe

Leave a Reply

Your email address will not be published.