Скачать или смотреть No-Sugar Dry Fruits Burfli Recipe !ಡ್ರೈ ಫ್ರೂಟ್ಸ್ ಬರ್ಫಿ!ಎನರ್ಜಿ ಬೈಟ್ಸ್! Guilt-Free & Sugar-Free Sweet!

No-Sugar Dates & Figs Dry Fruits Burfi

Ingredients
(approximate quantities – adjust to taste/preference):
• Pitted dates (soft variety like Medjool or regular khajoor) – 1½ to 2 cups (about 300–400 g)
• Dried figs (anjeer) – 1 cup (about 150–200 g; roughly equal or slightly less than dates)
• Cashews – ½ cup
• Almonds – ½ cup
• Pumpkin seeds – 2–3 tablespoons
• Sunflower seeds – 2–3 tablespoons
• Raisins (optional, for extra chew and natural sweetness) – 2–3 tablespoons
• Ghee (clarified butter) – 2 small spoons (about 2 teaspoons / 10 ml)
• Poppy seeds (khus khus / gasagase) – 2–3 tablespoons (for outer coating)
Step-by-Step Instructions:

1. Prepare the fruit baseTake the pitted dates and dried figs. If the figs are very dry or hard, soak them in warm water for 10–15 minutes, drain completely, and pat dry with a clean towel. (Skip soaking if they are already soft and moist.)Grind the dates and figs together in a mixer jar to a coarse paste. Do not make it completely smooth—keep some small chunks for better texture and bite. No water is usually needed; if the mixture is too dry, add just 1–2 teaspoons only.

2. Chop the nutsRoughly chop the cashews and almonds into small pieces (not too fine). You can also pulse them briefly in the mixer for chunky bits—avoid turning them into powder.

3. Light roast in gheeHeat 2 small spoons of ghee in a wide pan or kadai on low-medium flame.Add the chopped cashews and almonds. Roast them lightly for 1–2 minutes until they become slightly golden and release a nice aroma. Stir continuously to prevent burning.Now add the pumpkin seeds, sunflower seeds, and raisins (if using). Mix everything well in the warm ghee for about 30 seconds—no further roasting needed.Immediately switch off the flame.

4. Combine everythingAdd the coarse dates-and-figs paste directly into the pan with the nuts and seeds (while the pan is still warm from residual heat).Mix thoroughly using a spatula or spoon. The warmth helps everything bind together naturally.Once roughly combined, transfer the entire mixture onto a large piece of parchment paper (or clean cling wrap/plastic sheet) for easier handling.
5. Knead and shapeWith clean hands, knead the mixture gently on the parchment paper until it comes together into a smooth, compact mass.Shape it into a rectangular block or a thick log (about 1–1½ inches thick and 8–10 inches long). Press firmly so it holds shape well.
6. Coat with poppy seedsSpread the poppy seeds evenly on a fresh sheet of cling wrap (or a clean plate).Place the shaped burfi block/log on top of the poppy seeds.Roll and gently press so the poppy seeds stick uniformly all around the surface. This gives a beautiful nutty crunch and elegant look when sliced.

7. Wrap and chillWrap the coated burfi tightly in the cling wrap to maintain the shape and prevent drying.Place it in the refrigerator for 1–2 hours (or until firm to the touch).

8. Slice and serveRemove from the fridge, unwrap carefully, and slice into neat rounds, squares, or diagonal pieces (about ½–¾ inch thick).Your delicious, healthy dry fruits burfi is ready to eat!

Tips & Variations:
• If the mixture feels too sticky while kneading, chill it for 10 minutes before shaping.
• For extra flavor, add a pinch of cardamom powder during mixing (optional).
• Variations: Roll in desiccated coconut or crushed pistachios instead of poppy seeds.
• This burfi is naturally sweet, high in fiber, healthy fats, and protein—perfect for diabetics (in moderation), kids, or post-workout snacks.

ಸಕ್ಕರೆ ರಹಿತ ಖರ್ಜೂರ-ಅಂಜೂರ ಡ್ರೈ ಫ್ರೂಟ್ಸ್ ಬರ್ಫಿ

ಸಾಮಗ್ರಿಗಳು:
• ಬೀಜ ತೆಗೆದ ಖರ್ಜೂರ – 1½ ರಿಂದ 2 ಕಪ್ (300–400 ಗ್ರಾ.)
• ಒಣಗಿದ ಅಂಜೂರ – 1 ಕಪ್ (150–200 ಗ್ರಾ.)
• ಗೋಡಂಬಿ – ½ ಕಪ್
• ಬಾದಾಮಿ – ½ ಕಪ್
• ಪಂಪ್ಕಿನ್ ಸೀಡ್ಸ್ – 2–3 ಟೇಬಲ್ ಸ್ಪೂನ್
• ಸನ್‌ಫ್ಲವರ್ ಸೀಡ್ಸ್ – 2–3 ಟೇಬಲ್ ಸ್ಪೂನ್
• ದ್ರಾಕ್ಷಿ (ಐಚ್ಛಿಕ) – 2–3 ಟೇಬಲ್ ಸ್ಪೂನ್
• ತುಪ್ಪ – 2 ಚಮಚ (ಸುಮಾರು 10 ಮಿ.ಲಿ.)
• ಗಸಗಸೆ – 2–3 ಟೇಬಲ್ ಸ್ಪೂನ್ (ಕೋಟಿಂಗ್‌ಗೆ)
ಹಂತ ಹಂತವಾಗಿ:
1. ಖರ್ಜೂರ ಮತ್ತು ಅಂಜೂರ ತೆಗೆದುಕೊಳ್ಳಿ. ಅಂಜೂರ ಗಟ್ಟಿಯಾಗಿದ್ದರೆ ಬೆಚ್ಚಗಿನ ನೀರಿನಲ್ಲಿ 10–15 ನಿಮಿಷ ಒದ್ದೆಮಾಡಿ, ನೀರು ಚೆಲ್ಲಿ ಒಣಗಿಸಿ. ಮಿಕ್ಸರ್‌ನಲ್ಲಿ ಒರಟು ಪೇಸ್ಟ್ ಮಾಡಿ (ಸರಳವಲ್ಲ, ಚೂರುಗಳಿರಲಿ).
2. ಗೋಡಂಬಿ ಮತ್ತು ಬಾದಾಮಿಯನ್ನು ಸಣ್ಣದಾಗಿ ಹೆಚ್ಚಿ.
3. ಪ್ಯಾನ್‌ನಲ್ಲಿ 2 ಚಮಚ ತುಪ್ಪ ಬಿಸಿ ಮಾಡಿ. ಗೋಡಂಬಿ-ಬಾದಾಮಿ ಹಾಕಿ 1–2 ನಿಮಿಷ ಹುರಿಯಿರಿ. ಪಂಪ್ಕಿನ್ ಸೀಡ್ಸ್, ಸನ್‌ಫ್ಲವರ್ ಸೀಡ್ಸ್, ದ್ರಾಕ್ಷಿ ಸೇರಿಸಿ 30 ಸೆಕೆಂಡ್ ಕಲೆಸಿ. ಜ್ವಾಲೆ ಆಫ್ ಮಾಡಿ.
4. ಖರ್ಜೂರ-ಅಂಜೂರ ಪೇಸ್ಟ್ ಸೇರಿಸಿ ಚೆನ್ನಾಗಿ ಕಲೆಸಿ. ಪಾರ್ಚ್‌ಮೆಂಟ್ ಪೇಪರ್‌ಗೆ ತೆಗೆದುಕೊಳ್ಳಿ.
5. ಕೈಯಿಂದ ನೀಟಾಗಿ ಕಲೆದು ಆಯತ ಅಥವಾ ರೋಲ್ ಆಕಾರ ಕೊಡಿ.
6. ಗಸಗಸೆ ಹರಡಿದ ಕ್ಲಿಂಗ್ ವ್ರ್ಯಾಪ್ ಮೇಲೆ ಇಟ್ಟು ರೋಲ್ ಮಾಡಿ—ಎಲ್ಲಾ ಭಾಗಕ್ಕೂ ಅಂಟಿಕೊಳ್ಳಲಿ.
7. ಕ್ಲಿಂಗ್ ವ್ರ್ಯಾಪ್‌ನಲ್ಲಿ ಟೈಟ್ ಆಗಿ ಕಟ್ಟಿ, 1–2 ಗಂಟೆ ಫ್ರಿಜ್‌ನಲ್ಲಿ ಇಡಿ.
8. ಕತ್ತರಿಸಿ ಸರ್ವ್ ಮಾಡಿ—ಸಿದ್ಧ!



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