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# Dry Fruit Barfi Recipe
| | |
| ------------- | --------- |
| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Serves** | 15 pieces |
Per pieces.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 139 kcal |
| Carbohydrates | 17 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated fat | 1 g |
| Cholesterol | 2 mg |
| Sodium | 2 mg |
| Potassium | 223 mg |
| Fiber | 3 g |
| Sugar | 11 g |
| Vitamin A | 9 IU |
| Vitamin C | 0.4 mg |
| Calcium | 29 mg |
| Iron | 1 mg |
## Ingredients
### for roasting:
* 1 tsp ghee
* ½ cup almonds *(chopped)*
* ½ cup cashew *(chopped)*
* ¼ cup walnuts *(chopped)*
* 3 tbsp pumkin seeds
* 3 tbsp pistachios *(chopped)*
* 2 tbsp sunflower seeds
### other ingredients:
* 1.5 cup dates / khajoor *(seedless)*
* 1 tsp ghee
* 2 tbsp anjeer *(chopped)*
* 2 tbsp raisins
* ½ tsp cardamom powder
## Instructions
1. firstly, in a pan heat 1 tsp ghee. add ½ cup almonds, ½ cup cashew, ¼ cup walnuts, 3 tbsp pumkin seeds, 3 tbsp pistachios, and 2 tbsp sunflower seeds.
2. roast on low flame until the nuts turn crunchy. keep aside.
3. in a mixer grinder take 1.5 cup dates.
4. pulse and grind to a smooth paste.
5. in a large kadai heat 1 tsp ghee, add 2 tbsp anjeer, 2 tbsp raisins.
6. roast on low flame until they turn aromatic.
7. add in ground dates paste and cook on medium flame.
8. mash and cook until the dates paste turn glossy.
9. further add roasted nuts, ½ tsp cardamom powder, and mix well.
10. combine until everything is well combined and starts to hold shape.
11. cool slightly, and shape into a small ladoo.
12. or you can roll over poppy seeds and shape them into a cylindrical log.
13. wrap in aluminum foil and refrigerate for 2 hours.
14. finally, cut into thick slices and enjoy dry fruit burfi for a month.
## Step-by-step
firstly, in a pan heat 1 tsp ghee. add ½ cup almonds, ½ cup cashew, ¼ cup walnuts, 3 tbsp pumkin seeds, 3 tbsp pistachios, and 2 tbsp sunflower seeds.
roast on low flame until the nuts turn crunchy. keep aside.
in a mixer grinder take 1.5 cup dates.
pulse and grind to a smooth paste.
in a large kadai heat 1 tsp ghee, add 2 tbsp anjeer, 2 tbsp raisins.
roast on low flame until they turn aromatic.
add in ground dates paste and cook on medium flame.
mash and cook until the dates paste turn glossy.
further add roasted nuts, ½ tsp cardamom powder, and mix well.
combine until everything is well combined and starts to hold shape.
cool slightly, and shape into a small ladoo.
or you can roll over poppy seeds and shape them into a cylindrical log.
wrap in aluminum foil and refrigerate for 2 hours.
finally, cut into thick slices and enjoy **dry fruit burfi** for a month.
## Notes
* firstly, add dry fruits of your choice, and adjust the proportion accordingly.
* also, roast nuts on low flame for more crunchy bites.
* additionally, increase the proportion of dates if you like it sweeter.
* also, do not powder the dry fruits as you won’t enjoy the crunchy bites.
* finally, **dry fruit barfi recipe** can be rolled in desiccated coconut as well.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/sugar-free-dry-fruit-barfi-recipe/](https://hebbarskitchen.com/sugar-free-dry-fruit-barfi-recipe/)