Fruit and Nut Burfi, an Indian-Style Fudge

Fruit Nut Barfi
Desi has a monster sweet tooth and I try as much as possible to keep it happy with homemade goodies like this Fruit and Nut Burfi. Made with no added sugar and with the wholesome goodness of dry fruits and nuts, this is a treat that’s not just delicious but also as healthy as a sweet can get.
Burfi, for those of you unfamiliar with the word, is an Indian-style fudge. If you were to walk into a sweets store in India, you’d find yourself face to face with burfis in every color of the rainbow. Burfis, like fudge, are cloyingly sweet and they are mostly made with milk or nuts. Because they are eaten on special occasions, they are almost as a rule cooked with ghee.
Fruit Nut Burfi
nuts for burfiMy very vegan Fruit and Nut Burfi is blissfully dairy-free. I had some beautiful dates gifted by my friend Margo that I wanted to use for something special, and I always have figs and almonds on hand because Desi loves chopping some into his breakfast each morning. Into all of this fruity goodness I stirred in some almonds and walnuts. And instead of ghee, I used some delicious coconut oil which, like ghee, thickens at room temperature, helping the burfi firm up, and adds amazing flavor.
This is a very simple recipe with just six ingredients, and there is not much that can go wrong — it’s almost fool-proof. But there is a little hard labor involved in stirring up the fruit and nut paste until it’s cooked, about 25 minutes altogether. To my mind, that’s not a high price for a lot of deliciousness.
Here’s the recipe. Enjoy, all!

Fruit and Nut Burfi, an Indian-Style Fudge
Prep time
Cook time
Total time
A vegan, gluten-free and sugar-free fudge made with fruits and nuts.
Recipe type: Sweets/Desserts
Cuisine: Indian
Serves: 25
  • 1 cup dry figs
  • 1 cup dates
  • ½ cup dry apricots (optional. I like to cut the cloying sweetness of dates and figs with the apricots, but if you like your sweets very sweet skip the apricots by all means)
  • ½ cup almonds, coarsely powdered in a blender or food processor
  • ½ cup walnuts, chopped
  • 2 tbsp coconut oil
  1. Submerge the figs, dates and apricots in boiling water and set aside for about 30 minutes or until the fruit is very soft.
  2. Drain and place the fruits in a blender or food processor. Process till you have a rather smooth and thick paste. Add just enough water -- 1 or 2 tbsp -- if needed to keep the blades moving, but don't let the mixture get liquid.
  3. Heat the coconut oil in a heavy-bottomed saucepan.
  4. Add the fruit paste and cook, stirring almost constantly, for 10 minutes.
  5. Add the powdered apricots and stir in.
  6. Add the walnuts and cook, stirring, for another 10-15 minutes until the mixture darkens and glistens.
  7. Grease a small plate and turn the fruit and nut mixture into it.
  8. Using your hands and a plastic wrap or a spatula flatten the mixture into a five-inch square.
  9. Let the burfi cool completely until it sets. Then cut into diamond-shaped pieces or squares.

Fruit and Nut Burfi

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

13 thoughts on “Fruit and Nut Burfi, an Indian-Style Fudge

  1. Permalink  ⋅ Reply


    August 27, 2013 at 1:27pm

    I make it with just dates.. next time I’ll try your way, with figs and apricots.. looks good!

  2. Permalink  ⋅ Reply

    Priya Suresh

    August 27, 2013 at 6:34pm

    I do make burfis with dates, figs and apricots sounds fabulous in burfis.

  3. Permalink  ⋅ Reply


    August 27, 2013 at 7:10pm

    that looks very healthy, a good way to get some dry fruits and nuts into small bellies too – I suppose I could switch it back to ghee instead of coconut oil right? Not a big fan and can’t digest it.

  4. Permalink  ⋅ Reply

    Vaishali Honawar

    August 27, 2013 at 8:36pm

    Uma and Priya, yes, the dates version is very popular, but I wanted to cut through the intense sweetness of the dates with some apricot.

    Sapana, thanks!

    Archana, this is a very kid-friendly recipe. You can use any fat besides coconut oil. I often use walnut oil in sweets as a ghee substitute and it’s delicious.

  5. Permalink  ⋅ Reply

    Minoti K

    August 28, 2013 at 12:11am

    I make raw version of the same burfi but I liked the idea of cooked version too. Festival season is in full swing so I think I should try this.

  6. Permalink  ⋅ Reply


    August 28, 2013 at 1:11am

    Love this kind of barfi! I have a wicked sweet tooth too and I make the date and nut bars which involve very little cooking. Again no sugar needed.
    I like the addition of fig and apricot, I will try these in my next batch.

  7. Permalink  ⋅ Reply


    August 28, 2013 at 2:39am

    Any alternatives for for the almonds in the recipe, or would it vastly change the composition of the recipe?

    Almonds, but not walnuts surprisingly, I have an intolerance to.

  8. Permalink  ⋅ Reply

    Vaishali Honawar

    August 28, 2013 at 3:24am

    Beth, you can just leave out the almonds. Or add other nuts– pistachios or cashews would be great here too.

  9. Permalink  ⋅ Reply

    Supriya Nair

    August 28, 2013 at 10:58am

    LOve the color. Well clicked. That is one of my fav barfis :). Thanks for sharing the recipe. Love the name Desi :)

  10. Permalink  ⋅ Reply


    August 29, 2013 at 8:03pm

    I often make almond burfi, almond-cashew burfi and Kaju katlis…

    I have to try this nutritious burfi.

    Thanks again for sharing so many great vegan recipes, and inspiring people to eat cruel-free food.

  11. Permalink  ⋅ Reply


    September 2, 2013 at 5:43pm

    thats almost a food bar:) i miss the chewy and fresh figs we used to get back home.

Thank you for visiting Holy Cow! I love hearing from you, so take a moment to say hello or tell me what you thought of this post. Thank you!