Ever want a sweet that feels indulgent but actually fuels you?
This Dry Fruit Burfi is exactly that — a chewy, crunchy, naturally sweet bar made from dates, figs and a bounty of nuts. It’s perfect for festivals, lunchbox energy boosts, or when you want a healthier dessert without refined sugar.
A little context
This modern, sugar-free twist swaps jaggery/sugar for dates and figs, giving you a more nutrient-dense bar that still hits that festive, rich flavor profile.
Think of it as an elegant energy bar dressed up as mithai.
Ingredients breakdown
- Almonds, cashews, walnuts, pistachios — crunch, creamy fat and a spectrum of textures and nutrients (vitamin E, healthy fats, protein).
- Dates — the natural binder and sweetener; they give that sticky, caramel texture.
- Figs — add chew, tiny crunch from seeds and deepen the flavor complexity.
- Ghee — carries the roast aroma and gives a luxurious mouthfeel (see Vegan Swap below).
- Cardamom powder — aromatic lift; tiny amount goes a long way.
🌿 Vegan Swap: Replace ghee with coconut oil or a neutral-flavored vegan butter. Use extra dates if you want a fully oil-free binding option.
How it all comes together
Start by giving your nuts a gentle roast until they’re golden — that deepens flavor and gives the burfi a toasty backbone. While those cool, you convert dates into a smooth, malleable paste; figs get a coarse grind and play the role of texture enhancer. Warm some ghee and soften the date paste lightly so it becomes glossy and easier to fold.
Then mix the roasted nuts and fig granules into the warm date base, add a whisper of cardamom, press it into a greased tray and let it set. After a few hours the mix firms up into bite-sized, fudgy squares with a satisfying crunchy chew.
💡 Pro Tip: If your date paste feels dry, warm it with a teaspoon of ghee (or water) and pulse — you want pliable stickiness, not a runny mess. Press the mixture firmly into the tray (use parchment and a flat-bottomed glass); compacting prevents crumbly bars.
Why you’ll love it
- Rich, nutty mouthfeel with natural caramel notes from dates.
- One-bowl style finish (well, one pan + a mixer) — no complex pastry skills required.
- Naturally sugar-free and packed with healthy fats, fiber and a good dose of minerals.
- Great for gifting — looks premium and stores well.
What goes along with Dry Fruit Burfi
- Masala chai or filter coffee for an afternoon pick-me-up.
- A small glass of warm milk at night — it’s a classic pairing.
- Pack them into festival sweet boxes with other mithai for gifting.
How to serve
Cut into clean squares. Optionally garnish with slivered pistachio or a light dusting of powdered cardamom. For a luxe touch, drizzle a little melted dark chocolate over the top and let it set.
Packing & storage
- Room temp: Airtight container for 5–7 days (keep away from humidity).
- Fridge: Up to 2–3 weeks — bring to room temp before serving for best chew.
- Travel tip: Wrap pieces individually in parchment for gifting or lunchboxes.
Party / bulk preparation
Scale the recipe by weight (double or triple the nuts/dates), roast nuts in batches, and use a large food processor for the paste. Press into a half-sheet pan for uniform bars — quicker to set and perfect for large gatherings. Keep a small jar of extra melted ghee or coconut oil nearby to re-warm and press the top if bars dry during storage.
Dry Fruit Burfi
Description
This dry fruits burfi is a wholesome Indian sweet made with crunchy roasted nuts, soft dates, and figs for natural sweetness. It’s sugar-free, rich in flavor, and comes together with just a little ghee and cardamom for aroma. Perfect for festivals, gifting, or even as a healthy everyday snack, this burfi is nutritious, satisfying, and so easy to make at home.
Ingredients
Instructions
Prep Work
-
Chop nuts
Chop almonds, cashews, walnuts and pistachios into small pieces so they roast evenly.
-
Deseed dates
Remove pits from dates and set the flesh aside for grinding. -
Grease tray
Lightly grease the tray or pan where the burfi will set.
Method
-
Warm pan and ghee
Heat a little ghee in a wide pan until it’s warm and shimmering.
-
Roast nuts
Add the chopped almonds, cashews, walnuts, and pistachios and roast them evenly until they smell aromatic and become crisp.Keep the flame on medium.
-
Cool roasted nuts
Transfer the roasted nuts to a plate and let them cool completely before mixing. -
Grind figs
Grind the dried figs coarsely in a mixer and transfer the coarse figs to a bowl.
-
Make date paste
Grind the deseeded dates with a little ghee into a soft, smooth paste. -
Cook date paste
In the same pan add a bit of ghee and cook the date paste on low heat until it softens and becomes slightly glossy. -
Mix figs into dates
Add the ground figs to the softened date mixture and mix well so they combine. -
Combine nuts
Slowly add the roasted nuts to the date–fig mix, stirring continuously so everything combines evenly.
-
Add flavor
Stir in the cardamom powder for fragrance and mix thoroughly. -
Set the burfi
Transfer the warm mixture into the greased tray, spread it evenly and press down to compact.
-
Chill and cut
Let the tray sit until fully set (about six hours), then cut into pieces and serve.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 206kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2.4g12%
- Sodium 5mg1%
- Potassium 324mg10%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 3.5g15%
- Sugars 18.7g
- Protein 4.1g9%
- Calcium 44 mg
- Iron 1.1 mg
- Vitamin E 1.6 IU
- Magnesium 53 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
