Helloooo…. anybody out there still reading my blog?
The last few months have been so busy, and I kind of lost track of how the time was flying. In fact, I find it hard to accept that we are at the end of October already. People are making Thanksgiving & Christmas plans!!! Coming out of summer vacation and back-to-school, I’ve sat at the computer couple times and drawn a blank when I had to post my recipes. But I’m finally getting back on track, and have lined up a few yummy, easy recipes for the Diwali and holiday season. I promise to try and update my blog at least once a week and share seasonal recipes as often as possible. Hope you all enjoy the next batch of Indian sweets I will be putting up.
The first in the series is a Fig & Dates Barfi that is made without any processed sugar. It takes 15-20 minutes to make, and it is delicious! It can be made ahead of time, and works well for boxing as gifts.
Fig & Dates Barfi
(Makes 16 2X2-inch pieces)
- 1 1/2 cups dry figs / anjeer – (about 15-18)
- 1 1/2 cups seeded dates / khajoor – (about 35-40)
- 1/4 cup almonds
- 1/4 cup cashews
- 1/4 cup pistachio
- 1/3 cup ghee / clarified butter
- Edible silver foil (optional)
1) Soak figs in about a cup of hot water for about 5 minutes. Add dates to same bowl and soak for another 2-3 minutes till they are all soft and plump.
2) While fruit is soaking, heat a small pan on medium, and lightly toast the nuts separately for 2-3 minutes each, stirring constantly. Remove to a bowl and cool.
3) Coarsely chop all the nuts by hand or in a food processor, and set aside.
4) Drain the figs & dates (reserving the water), and puree in the same food processor jar as the nuts. Add a little of the reserved water only if needed.
5) Grease an 8X8 pan, or line it with a double layer of parchment paper so that the edges hang outside like a handle. Set aside.
6) Heat a heavy bottomed, wide pan on medium and add ghee.
7) When ghee melts, add the fig & dates puree and cook for about 10 minutes, stirring constantly and making sure not to burn it.
8) When it seems like there is not more moisture in the mixture, and it starts to leave the sides of the pan, add the chopped nuts and mix well.
9) Cook another 5-7 minutes, stirring constantly and watching to make sure the mixture does not burn.
10) Remove from heat. Pour into the greased bowl and press lightly into the edges, and to flatten top. Allow it to cool completely.
11) Top with edible silver foil, and cut into 16 squares.
Here’s another closeup. Bars can be stored in an airtight box for about a week.