Dry Fruit Burfi Recipe With Gulkand
A vegetarian North Indian Recipes recipe with /2 dried figs - chopped, dates - chopped, badam (almond). Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Dry Fruit Burfi With Gulkand Recipe, soak the chopped anjeer/dried figs in warm water for 15 minutes, strain water and pat dry well
/2 dried figs - chopped(1 cups)dates - chopped(1 cup)tablespoons gulkand(2) - 2
Grind anjeer/figs along with the dates and raisins to smooth paste without adding any water
/2 dried figs - chopped(1 cups)dates - chopped(1 cup)raisins(1/3 cup) - 3
Keep it aside
- 4
Meanwhile finely chop almonds, cashewnuts, walnut and pista
cashew nuts(1/3 cup) - 5
You can also use a food processor or a mini chopped to fasten the process
/2 dried figs - chopped(1 cups)dates - chopped(1 cup) - 6
Heat oil or ghee in a heavy bottomed pan, add anjeer dates paste mix well and saute for a minute
dates - chopped(1 cup)ghee(1 tablespoon) - 7
Next add chopped date and nut mixture, nutmeg powder, gulkand mixture and stir to combine well
/2 dried figs - chopped(1 cups)dates - chopped(1 cup)tablespoons gulkand(2)nutmeg powder(1/4 teaspoon) - 8
Cook for a couple of minutes until you notice the burfi mixture coming away from the sides of the pan
- 9
Once you notice the burfi mixture comes away from the sides of the pan turn off the heat
- 10
Grease a tray with ghee and pour burfi mixture into the tray
ghee(1 tablespoon) - 11
Level it well with a spatula and allow mixture to cook completely and set itself into a firm burfi
- 12
Optionally add the silver varq if you are using and keep burfi in refrigerator for 20 to 30 minutes
edible silver foil/leaf (chandi ka vark) - optional(1) - 13
Cut the Dry Fruit Burfi into desired shapes
- 14
Serve Dry Fruit Burfi With Gulkand as a festival dessert along with Jalebi and Samosas to your guests when they come to visit you
tablespoons gulkand(2)
Rate this recipe
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Dry Fruit Burfi Recipe With Gulkand
A vegetarian North Indian Recipes recipe with /2 dried figs - chopped, dates - chopped, badam (almond). Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Dry Fruit Burfi With Gulkand Recipe, soak the chopped anjeer/dried figs in warm water for 15 minutes, strain water and pat dry well
/2 dried figs - chopped(1 cups)dates - chopped(1 cup)tablespoons gulkand(2) - 2
Grind anjeer/figs along with the dates and raisins to smooth paste without adding any water
/2 dried figs - chopped(1 cups)dates - chopped(1 cup)raisins(1/3 cup) - 3
Keep it aside
- 4
Meanwhile finely chop almonds, cashewnuts, walnut and pista
cashew nuts(1/3 cup) - 5
You can also use a food processor or a mini chopped to fasten the process
/2 dried figs - chopped(1 cups)dates - chopped(1 cup) - 6
Heat oil or ghee in a heavy bottomed pan, add anjeer dates paste mix well and saute for a minute
dates - chopped(1 cup)ghee(1 tablespoon) - 7
Next add chopped date and nut mixture, nutmeg powder, gulkand mixture and stir to combine well
/2 dried figs - chopped(1 cups)dates - chopped(1 cup)tablespoons gulkand(2)nutmeg powder(1/4 teaspoon) - 8
Cook for a couple of minutes until you notice the burfi mixture coming away from the sides of the pan
- 9
Once you notice the burfi mixture comes away from the sides of the pan turn off the heat
- 10
Grease a tray with ghee and pour burfi mixture into the tray
ghee(1 tablespoon) - 11
Level it well with a spatula and allow mixture to cook completely and set itself into a firm burfi
- 12
Optionally add the silver varq if you are using and keep burfi in refrigerator for 20 to 30 minutes
edible silver foil/leaf (chandi ka vark) - optional(1) - 13
Cut the Dry Fruit Burfi into desired shapes
- 14
Serve Dry Fruit Burfi With Gulkand as a festival dessert along with Jalebi and Samosas to your guests when they come to visit you
tablespoons gulkand(2)
Rate this recipe
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