dry fruit burfi recipe with step by step photos. a simple, easy and tasty recipe to make dry fruits barfi.

varieties of barfi and ladoo are made in many homes during diwali. apart from some difficult recipes, i wanted to post easy diwali sweets too. so made a nice batch of dry fruit barfi. few more similar sweets recipes are:

• burfi recipe
• kaju katli
• 7 cup burfi
• mysore pak
• dry fruits ladoo

in this recipe, apart from mixed dry fruits i have also used sesame seeds and desiccated coconut. since made of dry fruits, this barfi is warming in nature and hence good for cold seasons.

i have not added any sugar in the recipe. the sweetness comes from dates, figs and raisins. there is absolutely no need to add any sugar in this recipe. this is a guilt free sweet that you can enjoy this diwali.

the recipe yields 360 grams of barfi. you can make these a couple of days before diwali and refrigerate. share this healthy sweet with your family, friends and guests.

if you are looking for more diwali sweets then do check:

• coconut burfi
• rasgulla recipe
• jalebi recipe
• badam halwa
• gulab jamun

dry fruit barfi recipe

4.7 from 10 votes

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

easy method and recipe of dry fruit barfi. no sugar added.

Course:sweets

Cuisine:north indian

Servings:15 to 16 barfi

Calories:99kcal

Author:Dassana Amit

INGREDIENTS FOR dry fruit barfi recipe

(1 CUP = 250 ML)

• 140 to 150 grams seedless dates or about ¾ cup seedless dates
• 60 grams dried figs or 6 to 7 dried figs
• 1 tablespoon golden raisins (raisins)
• 40 grams almonds or ¼ cup almonds (badam)
• 30 grams cashews or ¼ cup cashews (kaju)
• 30 grams pistachios or ¼ cup pistachios (pista)
• 30 grams walnuts or ¼ cup walnuts
• 2 tablespoon desiccated coconut
• 1 tablespoon white sesame seeds (safed til)
• 1 teaspoon coconut oil
• 2 teaspoon rose water or ¼ to ½ teaspoon cardamom powder (choti elaichi powder)

HOW TO MAKE dry fruit barfi recipe

grinding dry fruits

• blanch 6 to 7 dried figs and 1 tbsp raisins in hot water. for blanching, boil 1/3 cup water and take it in a bowl. add the dried figs and raisins. cover and keep the bowl aside for 20 minutes. after 20 minutes, drain and keep aside. if the figs are not too dry, then you do not need to blanch them.
• when the figs are blanching, take the following dry fruits in a grinder or food processor - 1/4 cup almonds, 1/4 cup cashews, 1/4 cup pistachios and 1/4 cup walnuts.
• pulse the dry fruits for 3 to 4 times or more till you get them in small bits and pieces. don' t make a powder or paste. you can also chop them finely. for saving time use a mixer or food processor. after pulsing, if you get slightly large pieces of almonds in the mixture, then remove and chop them.
• remove the coarse mixture of dry fruits and keep aside.
• in the same grinder jar, add figs, raisins and 3/4 cup dates (chopped).
• now grind these into a coarse paste. keep aside.

making dry fruit burfi

• heat 1 tsp coconut oil in a pan. add 1 tbsp white sesame seeds. you can use ghee instead of coconut oil.
• on a low flame, stir and saute till the sesame seeds crackle and their color changes. sesame seeds are optional and you can skip them. you can also add poppy seeds instead of sesame seeds. let the poppy seeds crackle before you add coconut.
• then add 2 tbsp desiccated coconut. just stir the coconut. no need to brown it.
• then add the ground dry fruits.
• stir and saute for about 3 to 4 minutes on a low flame.
• add the ground dates-figs-raisins paste and stir lightly.
• then switch off the flame and add 2 tsp rose water. you can also use 1/4 to 1/2 tsp cardamom powder or a few saffron strands instead of rose water.
• keep the pan down and mix very well.
• when the dry fruits barfi mixture is less hot or warm, then divide into two parts.
• apply a bit of coconut oil on your palms and roll each mixture part into a log.
• allow to cool at room temperature and then slice. 
• you can also spread the dry fruits barfi mixture in a greased plate or tray. 
• on cooling slice in squares. remove the slices and keep them covered in a container. refrigerate.
• serve dry fruits burfi as a diwali sweet or as an after meal dessert.

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preparation for dry fruits barfi recipe

grinding dry fruits

1. blanch 6 to 7 dried figs and 1 tbsp raisins in hot water. for blanching boil ⅓ cup water and take it in a bowl. add the dried figs and raisins. cover and keep the bowl aside for 20 minutes. after 20 minutes, drain and keep aside. if the figs are not too dry, then you do not need to blanch them.

2. when the figs are blanching, take the following dry fruits in a grinder or food processor – ¼ cup almonds, ¼ cup cashews, ¼ cup pistachios and ¼ cup walnuts.

3. pulse the dry fruits for 3 to 4 times or more till you get them in small bits and pieces. don’t make a powder or paste. you can also chop them finely. for saving time use a mixer or food processor. after pulsing, if you get slightly large pieces of almonds in the mixture, then remove and chop them. i rinsed the dry fruits before adding in the grinder jar. hence there is some moisture in the ground mixture.

4. remove the coarse mixture of dry fruits and keep aside.

5. in the same grinder jar, add figs, raisins and ¾ cup seedless dates (chopped).

6. now grind these into a coarse paste. keep aside.

making dry fruits barfi

7. heat 1 tsp coconut oil in a pan. add 1 tbsp white sesame seeds. you can use ghee instead of coconut oil.

8. on a low flame, stir and saute till the sesame seeds crackle and their color changes. sesame seeds are optional and you can skip them. you can also add poppy seeds instead of sesame seeds. let the poppy seeds crackle before you add coconut.

9. then add 2 tbsp desiccated coconut. just stir the coconut. no need to brown it.

10. after stirring the coconut, add the ground dry fruits mixture

11. stir and saute for about 3 to 4 minutes on a low flame. keep on stirring while sauteing.

12. add the ground dates-figs-raisins paste.

13. stir lightly. here its slightly difficult to stir. so just mix lightly.

14. then switch off the flame and add 2 tsp rose water. you can also use ¼ to ½ tsp cardamom powder or a few saffron strands instead of rose water.

15. keep the pan down and mix very well.

16. when the mixture is less hot or warm, then divide into two parts.

17. apply a bit of coconut oil on your palms and roll each mixture part into a log.

18. allow to cool at room temperature and then slice. you can also spread the dry fruits burfi mixture in a greased plate or tray. on cooling slice in squares. remove the slices and keep them covered in a container. refrigerate.

19. serve dry fruits burfi as a diwali sweet or as an after meal dessert.