dry fruit barfi recipe with step by step photos. a simple, easy and tasty recipe to make dry fruits barfi.
varieties of barfis and ladoos 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:
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 recipes then do check coconut barfi, rasgulla, boondi ladoo, jalebi and gulab jamun recipe.
dry fruits barfi recipe below:
dry fruit barfi recipe | no sugar dry fruits barfi recipe
dry fruits barfi recipe - easy method and recipe of dry fruit barfi. no sugar added.
ingredients (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 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 barfi:
- 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 barfi as a diwali sweet or as an after meal dessert.
step by step dry fruits barfi recipe:
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.
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 barfi 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 barfi as a diwali sweet or as an after meal dessert.
Zaitun suterwala says
Awesome dry fruit barfi recipe…wl try…hopefully turn out better…
dassana amit says
thanks. do try the dry fruits barfi recipe. hope you will like it.
Ramya says
Thanks for the recipe Dassana! These turned out far better than any store bought ones.
dassana amit says
Welcome Ramya. Glad to know that you liked the barfi recipe.
Sarithaa says
Looks awesome.will sure try.was lookin for an healthy dryfruit snack..thank u..
dassana amit says
Welcome Sarithaa
jigal says
Hi I made dry fruit barfi n it’s awesome thank you very much for the recipe ??
dassana amit says
welcome jigal
Parul says
Great recipe…..can I make it without pista?
dassana amit says
you can skip pista.
siya says
is this same as dhodha barfi?
If not can u please post that
dassana amit says
siya, this is different. i will try to add in future.
Liny says
Love this one, no sugar at all !! I try to avoid sugar so this s perfect…i prefer jagerry to sugar !! Keep up the good work…!!
dassana amit says
thankyou so much liny 🙂
Shaz says
Hi I am planning to prepare more…….how many days I can store this ladoo….whether I hv to store in fridge or I can store in room temperature…….waiting for ur reply
Shaz says
I m planning to prepare without coconut…..is it ok….
dassana amit says
you can skip coconut.
dassana amit says
i keep in the fridge. stays good for about a week in the fridge. if you live in india and in the warmer places, then i would suggest to keep in the fridge.
kiran says
dry fruits barfi recipe won the first prize for my daughters healthy recipe competition in school , thanks
dassana amit says
great 🙂 and congrats. thanks for the feedback.
farheen says
healthy &tasty easy time saving recipe .
happy deep wali supetb!!!god bless u!!!
farheen says
Sorry for mistake supetb- superb
dassana amit says
no problem farheen.
farheen says
Good
Kaur Harsimrat says
I made it and to my extent it came out superb . Even my sister liked it( who does not like things easily). Now I am gonna make badam pista barfi and khoya barfi from your blog.
dassana amit says
pleased to know this kaur thankyou so much for trying and glad to know your sister liked the barfi 🙂
jyothi says
the recipe is so delicious, i will prepare it for this Divali. Thank you
dassana amit says
welcome jyothi.
priya says
very delicious recipe…will post after trying this one.thanks I have tried many recipes of your blog including tomato ketch up and home made paneer thanks
dassana amit says
thank you priya. happy cooking 🙂
Nupur says
Awesome recipe and so easy to make .thanks a lot for a guilt free diwali .
dassana amit says
thanks and welcome nupur.
Deepa says
Thanks for quick recipe
dassana amit says
welcome deepa.
Vaishali Naik says
Nice receipe Dassana, thanks so much. Never thought it will be so easy.
Tried kalakand few days back, turned out nicely again going to repeat this Diwali.
dassana amit says
pleased to know this vaishali 🙂 glad you liked the kalakand and thankyou.
Kaur Harsimrat says
Looks yum . Gonna make it today with banana cake. Also will this barfi be soft or a little bit hard. And your corn pulao I made yesterday was such a hit . Thanks
dassana amit says
thanks harsimrat. these barfis are not hard. they have a softness in them with a bit of chewiness. thank you for the feedback on corn pulao. the same recipe can be used for a spicy vegetable pulao also.
Sudha says
Hi,your Eggless Chocolate Banana Mousse recipe looks delicious.
I want to try that,just a quick question…can the Publix regular whipping cream and Nestle Tollhouse dark chocolate morsels be used in the recipe?
dassana amit says
thanks. first of all i have no clue what is publix whipping cream. but since its a whipping cream, it can be used. dark chocolate can be used. any brand will do.