Makhana Dry Fruit Burfi Recipe

Today we are going to make Makhana Dry Fruit Barfi specially for Navratri.  It is very easy to make this barfi and you will find its taste so amazing that you will want to make it even after Navratri.  Apart from being delicious, it will also be beneficial for health.  Make Makhana Dry Fruit Barfi on the first day of Navratri and keep it in the fridge and eat it for the whole Navratri.  So you too make Makhana Dry Fruit Barfi with this easy recipe and enjoy the taste of your family.


Ingredients for Makhana Dry Fruits Burfi


Makhana - 5 cups (75 grams)

Cashews - 1/2 cup (75 grams)

Desiccated Coconut - 1/2 cup

Green Cardamom - 4

Full Cream Milk - 1/2 litre

Sugar - 3/4 cup (150 grams)

Desi Ghee - 1 tbsp

Pista Flakes - 2 tsp

Almond Flakes - 2 tsp


Process of making Makhana Dry Fruit Burfi


Heat the pan lightly, add 5 cups of makhana and dry roast it on medium flame while stirring continuously.  Fry them well for 6 minutes, break them and check that they should be powder.  When the makhana is roasted, take them out on a plate and cool them slightly.


When it cools down slightly, grind the makhana into a powder and take it out in a bowl.  Then in the same mixer jar grind 1/2 cup of cashews on pulse mode.  Run the mixer a little, then stir the cashew nuts with a spoon and then again run the mixer a little.  Grind cashews in the same method till the powder is formed and mix them in the makhana powder.


Then heat the pan lightly, add 1/2 cup of coconut powder and fry it for half a minute while stirring continuously.  After roasting, mix it with coconut cashew powder.  Also, add 4 coarsely ground cardamom to it and mix it well.  Then put ghee in the tray and grease it.


Now put 1/2 litre of full cream milk in the pan and cook it on high flame while stirring it for a while till half of it remains.  When the milk thickens and half remains, reduce the flame to low and add 3/4 cup of sugar and cook till it dissolves completely.


When the sugar dissolves completely, add 1 tbsp of ghee and stir it well.  Then add powdered mixture to it and cook by mixing it well.  Cook it on low flame till it becomes doughy.  When dough is made, turn off the flame and put dough in the tray and make it even by pressing.


Then put almond flakes and pistachio flakes on it.  Press them lightly with a spoon, keep the barfi in the fridge or under a fan to set for 1 hour.  When the time is up, cut the pieces of barfi.  In this way Makhana dry fruits barfi will be ready.  Serve it and enjoy its taste.




You can keep the barfi in the fridge and eat it for 15 days.

Makhana Dry Fruit Burfi Recipe



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