Khajoor Pak - Dates Dry Fruit Barfi
AN INDIAN DRY FRUIT BARFI MADE MAINLY OF KHAJOOR (DATES) THAT IS DAIRY FREE, GLUTEN FREE, VEGAN FREE AND SUGAR FREE.
Ingredients
- 500 grams Dates - seed removed
- 3 tbsp Ghee - clarified butter (substitute with coconut oil for dairy free option)
- 25 grams Poppy seeds (optional)
Dry fruits
- 25 grams Walnuts
- 25 grams Pistachio nuts
- 25 grams Almond nuts
Instructions
- Check & clean the dates
- Chop the nuts and dates into small pieces with the help of a blender.
- Once your nuts are ready and chopped, heat your non-stick pan on low heat.
- Start off by heating 1 Tbsp. of ghee in a non-stick pan on a low level heat
- Heat the nuts for a small length of time to get rid of the rawness smell
- Repeat for each nut (Pistachio, walnuts). Add more ghee if you need to (I used 1 tbsp. for each nut type I roasted (3 tbsp ghee in total).
- Gently roast the poppy seeds (keep an eye on this as this will burn very quickly).
- Reduce the flame to low and add the chopped Dates. Mix well
- Gently break up the mixture, the dates will loosen up as they soften
- Add all the chopped nuts
- Once dates are soft enough, remove from gas
- Mix it well.
Setting
- Have your setting dish ready and line it with foil
- Empty the mixture into your dish
- Press the mixture down firmly make sure there's no gaps
- Smooth out the top surface using the back of your spoon
- You will notice a nice glaze on the top of the surface
- Let the mixture set until it is firm enough to cut. Alternatively, you can pop it in the fridge for 30 mins to speed up the process
- Scored out the size of piece you want with a knife. I usually go over the lines twice.
- It is now ready to serve
Notes
Preparation: There are many varieties of dates available. If your dates are a bit hard, soak the dates (500g) in approx. 100 ml water overnight. If you’re preparing it the same day, soak the dates for 4 to 6 hours instead.
You can use any choice of nuts and add your own variations to this recipe. Try it with a combination of dates and figs or even add coconut shredded strands.
This is traditionally made using ghee, but you can substitute ghee with coconut oil which is dairy free and enhances the nutty flavor.
Settings:
When you pour your mixture into your mold, make sure it is pre-greased. I lined mine with foil so It avoided this step. It also helps reduce the ghee/oil content.
You can set the mixture in different mold shapes. I usually prefer squares but you can roll into logs and slice which also looks very nice.
Storage: This keeps for 2-3 months in the fridge. Store in an airtight container. Take out 15 mins before consuming.