Ingredients:

Seedless Dates 500gms Cashew Nuts 30gms (1/4Cup) Almonds 40gms (1/4Cup) Pistachios 50gms (1/4Cup) Cantaloupe Seeds 30gms (1/4Cup) Poppy Seeds 1Tbsp (10gms) Edible Gum 1Tbsp (15gms) Cardamoms 8 (Powdered Cardamoms 1tsp) Nutmeg Freshly Grated Nutmeg 1/2tsp Ghee 2Tbsps (Divided)

(Online Conversion utility to convert Gms to Cups & Temperatures etc) Preparations: Using a knife chop the dates into small pieces and coarsely grind them using a m ixer grinder. One can even chop the dates finely using a food processor. Chop cashew nuts, almonds and pistachios to small pieces. Chop the nuts using kn ife to get texture. These nuts may even be chopped using a kitchen chopper or a food processor but more than half the quantity would be transformed into a powde r---this would not give the texture and taste to the burfi. Hence chop the nuts using a knife only. Take cardamom seeds, discarding the shells and make fine powder using a mortar a nd pestle. Measure one teaspoon of cardamom powder and keep it aside. Grate nutmeg, measure 1/2teaspoon of the powder and keep it aside. Method: Heat a pan and add poppy seeds. Fry stirring poppy seeds on low flame for 5 minu tes. Take the roasted poppy seeds into a plate and allow them to cool. In the sa me pan take one Tbsp ghee and add edible gum. Fry stirring till the pieces of gu m puff fully. Take the fried gum pieces into a plate and allow them to cool. Onc e cooled, make powder of the fried gum pieces by rubbing between fingers or by c rushing them using a mortar and pestle. In the same pan add one more Tbsp of ghee and add cashew nut pieces, almond piec es, pistachio pieces and cantaloupe seeds. Fry stirring the seeds and nuts on me dium flame. Fry till the cantaloupe seeds make crackling sound. Then add coarsel y ground dates and mix well. Then add roasted poppy seeds, cardamom powder, and grated nutmeg along with fried and crushed edible gum. Mix the mixture well till it forms a solid mass. Once mixed well, transfer the burfi into a plate and spr ead to cool. While still warm knead the burfi and divide it into three portions. Take one portion between palms and give a cylindrical shape. Similarly form cyl indrical shapes out of the two other rolls. Take an aluminium foil and place one portion of the burfi on it and cover. Roll tightly in the aluminium foil pressi

ng at the ends. Twist the foil at the ends to give a firm shape. Now observe the roll to be like a wrapped toffee - roll this on a flat surface to get even cyli ndrical shape. Similarly wrap and roll the other two parts also. Place the three rolls in refrigerator for 4 hours to make it firm to cut into slices. After fou r hours remove the rolls from fridge and remove the aluminium foil. Cut the burf i into desired thickness and serve. Points To Remember: Instead of dates used figs and make figs burfi which also tastes good. As figs a re expensive and dates are economical at homes we generally make this burfi usin g dates. As mentioned above it is advisable to chop the nuts using a knife rather than us ing food processor or a mixer grinder. When the texture is powdery it gets mixed with dates and will not give the taste. When the nuts are chopped to pieces and used we get the feel of them while eating. 8 cardamoms give 1tsp of cardamom powder. Grind the dates to a coarse texture only to get the feel while eating the burfi. Keep stirring while frying the poppy seeds are else they will burn. Fry them on low flame only. Edible gum when used gives a nice binding to the burfi. Using aluminium foil to roll gives a firm and even cylindrical shape. To remove the foil it would be difficult. The taste of the burfi which we enjoy afterwards is worth taking the pain in removing the foil. Enjoy !!!!!!!!!!!!!!

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