Sunday 1 June 2014
Dry fruit/Nut Burfi with Jaggery
Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Ingredients for Dry fruit/Nut Burfi with Jaggery:
Almonds 100gm
Cashews 100gm
Pistachios 100gm
Dry coconut 100gm
Dry coconut 100gm
Dry dates 100gm
Eadable gond / Dink / Antu 50gm
Jaggery 500gm
Ajvan 2 tsp
Ghee 500gm (as per requirement)
Ghee 500gm (as per requirement)
Popy seeds 5tsp
To prepare Dry fruit/Nut Burfi with Jaggery:
1. Grind the Jaggery in mixi and make Jaggery syrup.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. In a kadai put ghee and fry Eadable gond / Dink / Antu first till they puff. then make a corse powder using mixi.
3. In a kadai put ghee and fry Eadable gond / Dink / Antu first till they puff. then make a corse powder using mixi.
4. Then fry almonds, cashews, pistachios, dry dates, popy seeds one by one on a slow flame till they get golden brown colour.
5. In a bowl put all the ingredients with Jaggery syrup and mix well.
6. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness.
Allow it to cool slightly, take a knife and grease the surface with ghee.
7. Mark sections neatly, making 1”x1” pieces. Allow to cool to room temperature and store it in a jar.
Tips / Notes:
· Strain the Jaggery syrup to remove impurities if required.
· Ghee and Jaggery can be adjusted to individuals taste.
· You can also add walnuts, pecans, raisins and any dry fruits of your choice.
· U can add honey or sugar instead of Jaggery for an extra taste.
· You can also add the saffron strands.
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