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Walnut Date Burfi

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By Suneeta Vaswani

Posted December 26th, 2007

This article is reprinted with permission from Complete Book of Indian Cooking: 350 Recipes from the Regions of India, by Suneeta Vaswani, (2007, Robert Rose)

Complete Book of Indian Cooking: 350 Recipes from the Regions of India

Servings:	10
Author Notes:	Dried fruit sweets are generally served in the cooler months, as they are considered to be warming for the body. Rich and fudge-like, this is perfect as part of a tray of bite-size sweets.
Ingredients:	3 cups whole milk or 2% milk 8 ounces chopped dates 2 teaspoon ghee or oil, plus more for greasing pan 1 cup walnut pieces, coarsely chopped 1/4 cup finely chopped walnut pieces, divided, optional
Instructions:	Makes 20 Grease an 8 inch square cake pan with ghee (clarified butter). In a heavy saucepan (do not use a nonstick pan), bring milk to a boil over medium to medium-low heat. Reduce heat to maintain a gentle boil. This is critical. As milk foams and rises to the top, every 5 to 6 minutes, stir it back in. boil gently until Reduced by half. This will take 30 to 35 minutes. Meanwhile, in a food processor, process dates to a paste. Set aside. When milk is sufficiently reduced, stir in dates and Reduce heat to low. Add ghee. Cook, stirring continuously, until mixture begins to hold together, 5 to 6 minutes. Stir in half the walnuts and mix well. Place in prepared pan and pat evenly with Greased spatula. Sprinkle remaining walnuts on top and press into place. Refrigerate overnight to set. Cut into bite size pieces and serve.