Step-by-Step Instructions

1. 1.Prepare Fig & Date Paste

   Add 250 grams of anjeer (dried figs) and 250 grams of pitted dates to a mixer jar. Pulse and grind until a coarse mixture is formed. Ensure it's not a fine paste but has some texture.

2. 2.Cook Fig & Date Mixture

   Heat 2 tablespoons of ghee in a large pan. Add the prepared anjeer and dates mixture to the pan. Cook on medium flame for about 3-4 minutes, stirring continuously, until the mixture softens and turns glossy, forming a silky paste texture.

3. 3.Roast Nuts & Seeds

   In a separate pan, heat another 2 tablespoons of ghee. Add 1/2 cup chopped cashews, 1/2 cup chopped almonds, 1/2 cup chopped walnuts, 2 tablespoons pistachios, 2 tablespoons chopped anjeer, 2 tablespoons raisins, 4 chopped apricots, and 2 tablespoons sunflower seeds. Roast on low flame for about 3-4 minutes, stirring continuously, until the nuts turn crunchy. Then, add 1 tablespoon poppy seeds and 2 tablespoons grated dry coconut. Continue to roast on low flame until the mixture turns aromatic.

4. 4.Combine Mixtures

   Transfer the roasted nuts and seeds mixture to the pan containing the fig and date paste. Add 1/2 teaspoon of cardamom powder. Mix well until all ingredients are thoroughly combined and evenly distributed.

5. 5.Shape the Roll

   Allow the combined mixture to cool slightly so it's easier to handle. Take a ball-sized portion of the mixture and shape it into a compact log or roll. On a piece of parchment paper, sprinkle some pistachios and poppy seeds. Place the shaped roll on the parchment paper and roll it gently to coat it evenly with the pistachios and poppy seeds. Let the roll rest for 30 minutes to set firmly.

6. 6.Slice and Serve

   Once the roll has set, remove it from the parchment paper. Using a sharp knife, slice the dry fruits burfi into thick, even pieces. Serve and enjoy this healthy, sugar-free mithai.