Dry fruit halwa | Dry fruit burfi
Everybody loves delicious food. If you are a foodie, try this awesome Dry fruit halwa today, which is perfect for occasions like anniversaries, birthday parties, kitty parties and general get-togethers. Impress your guests with your cooking skills as you prepare Dry fruit halwa. The best part about Dry fruit halwa is that it can be prepared within minutes and doesn’t require any advanced cooking skills. The cooking instructions of Dry fruit halwa will help you prepare the yummy recipe with precision. This amazing Dry fruit halwa is good for the body as well as the soul. The spices present in the dish bring a unique aroma to Dry fruit halwa. Delight the foodie in you and your loved ones and get cooking Dry fruit halwa. parveen has created this brilliant Dry fruit halwa
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- Pistas 60 gms or ½ cup
- Walnuts 60 gms or ½ cup
- Almonds 125 gms or 1cup
- 1 tsp. melon seeds (maghaz in hindi) for garnish
- 1 tbsp. Dry dates chopped (optional) for garnish
- 1 tbsp. Apricots chopped (optional,)
- ¼ tsp. cardamom powder
- ½ cup Dates tightly packed
- 1 ½ cups sugar – ¾ cup water
- 90 ml ghee (can reduce to 60 ml)
How to make the recipe
-
Grease a tray with ghee and set aside. You can even use a foiled tray
-
Add 15ml ghee and lightly fry pistas, walnuts, almonds till you get a nice aroma. Do not over fry them.
-
Once cool, pulse them to get chunks of nuts if you wish to make burfi. If you wish to make halwa you can make a coarse powder. Add cardamom powder and set aside
-
Grind dates, sugar and water together to a smooth puree
-
In a heavy bottom, add the rest of the ghee and melt it
-
Add the pureed dates sugar mix; begin to boil on a medium flame. Initially it turns very frothy and you will have to control the heat else it will spill out of the pan. Keep stirring
-
After boiling for about 5 to 7 mins, the froth begins to reduce like shown in the pic. Keep stirring.
-
Then the syrup will begin to thicken, all the froth disappears, continue to cook, keep stirring.
-
In the next stage, the syrup comes to a halwa consistency, this is where you will have to stop boiling and add nuts if you wish to have a dry fruit halwa and not a burfi.
-
But you wish to have a burfi you must be quick in this step, simmer the heat, and then pour half a tsp. of this syrup in a plate filled with cold water. Immediately it settles in the same shape you drop the syrup. Remove it and make a ball. You must be able to make a non-sticky ball. Refer the pic. You can check it by doing it twice.
-
Add the nuts, off the heat.
-
Mix well and pour it in a greased tray. Tuck whatever garnishing you wish to.Leave this to settle down for about 45 mins.
-
Cut them to squares and let it cool down completely before you attempt to remove.
-
Store them in an air tight jar and refrigerate.
