Khajur Burfi Recipe |Khajur Rolls |Dry Fruit Roll

October 24, 2021Niketa
Khajur Burfi

Prep time: 15 minutes

Cook time: 15 minutes

Serves:

This khajur burfi recipe is nutty, healthy and super delicious. This burfi is naturally sweetened with dates and loaded with goodness of nuts, making it sugarfree & guiltfree snack.

Khajur Burfi recipe, also known as dry fruit rolls, is packed with nuts -walnuts, almonds, cashews & pistachios. Dates work as a natural sweetener in this recipe binding mixed nuts together. This khajur burfi recipe is incredibly easy to make, really healthy and tastes so good. You can store them for serval days, that’s why I generally make a huge batch and enjoy them for weeks. You can easily customize them to your liking by adding various nuts (pecans, hazelnuts) and seeds (chai seeds, pumpkin seeds, sunflower seeds) of your choice. Dry fruit roll has been my personal favorite sweet from the festive mithai box (goodie box) . Its a perfect treat for guiltfree indulgence. Its the apt bite size snack to satiate those sweet cravings.

  • Khajur Burfi

Ingredients to make this Khajur Burfi:

Pitted Dates

I have used Deglet Noor Pitted Dates to make this burfi. Deglets are not overly sweet and have a little nutty flavor. Plus they hold their texture nicely when cooked. Hence they are my favorite to use in this recipe. Alternatively, you can use Medjool dates, they are easily available. These are sweeter than Medjool dates, have maple flavor and are luscious in texture.

Mixed Nuts

I have used a combination of walnuts, cashews, almonds and pistachios. Any kind of nuts work well with this recipe, you can add peanuts if you like. To make it more nutritious feel free to add chia seeds, pumpkin seeds or sunflower seeds.

Poppy Seeds

This khajur barfi is coated with roasted white poppy seeds as it adds nutty flavor and crunch.

Cardamom Powder

Addition of cardamom powder gives a distinct piney & fruity flavor to this recipe.

Ghee

I have used ghee to roast nuts as it gives a beautiful nutty and buttery flavor to this barfi. In addition to that it holds up the spices well. Alternatively, you can use unsalted butter or coconut oil to roast the nuts.

Dried Rose Petals

I love to add dried rose petals to these rolls as it gives a subtle floral aroma and flavor to this recipe. This ingredient is totally optional but it definitely adds a lovely flavor. I buy mine from India, but these are available on amazon. Alternatively, use 1 tsp rose water.

How to make Khajur rolls

  • Chop the nuts : You can either chop them roughly or slice them into slivers. To save time you can pulse the dry fruits 3-4 times or until they break down into coarse pieces. Make sure you don’t over pulse them into a powder or paste.
How to make Sliver Almonds and Pistachios
  1. Soak the nuts in hot water for 5-7 minutes.
  2. Drain the nuts and rinse with cold water.
  3. Peel the skin on the nuts.
  4. Pat dry the peeled nuts.
  5. Split them into half. Using a sharp knife cut them into tiny slivers.
  6. Spread them out on a towel & let then dry out thoroughly before using.
  • Deseed dates & chop them: Roughly chop the dates and discard the seeds. Alternatively, you can use pitted dates like I did. I have used Deglet Noor Pitted Dates for this recipe as they hold the texture nicely when cooked. Grind the dates coarsely.
  • Dry Roast Poppy seeds on a medium flame until the raw smell goes away
  • Roast the nuts in ghee on a medium low flame, this will give a crunch to dry fruits.
  • Making barfi: In a non stick pan melt ghee add coarse date mixture, sauté until the mixture becomes tender. Add the roasted nuts, rose petals, cardamom powder and poppy seeds, combine well.
  • Shaping the log: While the mixture is still warm, divide it into equal portions. Roll each portion into a log. Spread poppy seeds and pistachios on a clean surface, roll and coat the logs with them.
  • Wrap & refrigerate : Tightly wrap the logs with a foil. Chill in the refrigerator for 2 hours.
  • Slice & Serve: Cut the roll into 1″ pieces and serve.
  • Storing leftovers: Store the leftovers in an airtight container for up to 4 days. If stored in a refrigerator, they last for up to 10 days. You can freeze them up to 3 months. Thaw them in refrigerator overnight before you serve.
  • Khajur Burfi
  • Khajur Burfi
  • Khajur Burfi
  • Khajur Burfi

Other dessert recipes you may like:

Rose Cheesecake| Instant Pot Eggless Cheesecake

Coconut Burfi ( Naralachi Vadi )

Ukadiche Modak (Sweet Rice flour Dumplings)

Tilgul Truffles

Print Recipe

Dry Fruit Roll

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes

    Dry fruit rolls are a perfect healthy treat. These rolls are loaded with nuts, sweetened with dates & has hint of cardamom. Easy to make and stay well for days.

    Ingredients

    Ingredients

    • 3 cups Pitted Dates
    • 1/4 cup Cashews
    • 1/4 cup Almonds
    • 2 tbsp Pistachios
    • 2 tbsp Walnuts
    • 1 tbsp Edible Rose Petals , Optional
    • 3 tbsp Roasted Poppy Seeds
    • 2 tbsp Ghee
    • 1 tsp Cardamom Powder

    Instructions

    Instructions

    • 1)

      Firstly roughly chop almonds, cashew, pistachio and walnut, keep them aside. You can use slivered store bought nuts too.

    • 2)

      Roughly chop the dates and place them in a blender. Pulse it until you get a coarse mixture.

    • 3)

      Dry roast the poppy seeds on low medium flame for about 1 minute or until the raw smell of the seeds goes away. Transfer it on a plate and set aside.

    • 4)

      Next add 1 tbsp ghee to a pan . Once it melts add chopped nuts and roast them on a medium flame for about 2 minutes. Stir continuously to avoid burning of the nuts. Roasting gives a nice crunch to the dry fruits. Transfer them on a plate.

    • 5)

      In the same pan add the remaining ghee. Once the ghee melts add the crushed dates. Sauté on a low medium flame for 3-4 minutes until the mixture becomes tender.

       

    • 6)

      Once the mixture becomes tender add the roasted chopped nut. Mix well making sure nuts are well combined with the dates.

    • 7)

      Next add rose petals, cardamom powder and 1tbsp roasted poppy seeds. Combine everything well on a low flame until it becomes a dough like consistency. Transfer the mixture onto a plate and let it rest for 2-3minutes.

    • 8)

      Once the mixture is cold enough to work with, shape it into cylindrical shape by pressing with both the hands. If the mixture is sticky grease your palms with some ghee.

    • 9)

      On a clean surface add remaining poppy seeds and pistachios. Coat the log with seeds and nuts by rolling it on the surface.

    • 10)

      Tightly wrap the rolled log into a foil by sealing both the sides like a candy. Refrigerate the log for two hours.

    • 11)

      Once the barfi is set, take it out from the fridge and cut it inti 1″ thick pieces.

    • 12)

      This barfi stays well at room temperature for up to 4 days. Store it in an airtight container in the refrigerator up to 3 weeks.

    Notes

    • You can add nuts of your choice like pecans or hazelnuts.
    • Feel free to shape the mixture into desired shape. You can made ladoo  (small bite size balls) or make squares or bars.
    • Make sure you use roasted nuts as they add a nice crunch.
    • Store the leftovers in an airtight container for up to 4 days . If stored in a refrigerator, they last for up to 10 days. You can freeze them up to 3 months. Thaw them in refrigerator overnight before you serve.

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