Dry Fruits & Nuts Burfi

Steps

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1. 1
   Add 1-2 tsp ghee to a wide pan and heat over medium flame. Add 100g chopped almonds, 100g cashew nuts, 100g chopped walnuts, and 80g chopped pistachios. Roast over medium heat until golden and crunchy. Transfer to a plate to cool.
   ≈0:47
2. 2
   Take 50g figs and coarsely grind to a rough mixture. Transfer to a bowl and set aside.
   ≈2:01
3. 3
   Take 500g pitted dates and grind in batches, adding 1 tbsp ghee per batch to help it grind smoothly and release easily from the grinder.
   ≈2:21
4. 4
   Add 2 tbsp ghee to a wide kadai and heat over medium-low flame. First add the ground date mixture, then the coarsely ground figs. Gently cook the mixture, stirring occasionally.
   ≈2:49
5. 5
   Lower the heat to low. Gradually add the roasted nuts and patiently mix everything together for a couple of minutes until fully combined.
   ≈3:24
6. 6
   Add about 1 tsp cardamom powder for flavour and mix well. Turn off the heat.
   ≈4:00
7. 7
   Line small tins with parchment paper and grease all sides with ghee for easy removal. Transfer the mixture into the prepared tins.
   ≈4:30
8. 8
   Let cool completely and set for at least 6 hours or overnight. Remove the firm burfi block from the tin.
   ≈4:56
9. 9
   Peel off the parchment paper. Cut the burfi block into squares or small rectangles of desired size.
   ≈5:22