Fruit and Nut Burfi, an Indian-Style Fudge
- 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
- Submerge the figs, dates and apricots in boiling water and set aside for about 30 minutes or until the fruit is very soft.
- 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.
- Heat the coconut oil in a heavy-bottomed saucepan.
- Add the fruit paste and cook, stirring almost constantly, for 10 minutes.
- Add the powdered apricots and stir in.
- Add the walnuts and cook, stirring, for another 10-15 minutes until the mixture darkens and glistens.
- Grease a small plate and turn the fruit and nut mixture into it.
- Using your hands and a plastic wrap or a spatula flatten the mixture into a five-inch square.
- Let the burfi cool completely until it sets. Then cut into diamond-shaped pieces or squares.