Dates and dry fruit barfi, khajur and dry fruit barfi, How to prepare dates and dry fruits barfi at home

Dates dry fruit barfi is rich and healthy sweet for kids and adults. This dry fruit barfi is very crunchy with naturally added dates sweet will make you craving and mouth watering 🤤😋. Pack this barfi as snacks for your kids, they will love it 😍. We can prepare it for any festivals or for parties. If you are planning for long trips then you can carry this, everyone will love to have this barfi more and more🤗🤗. It is very quick and easy to prepare this barfi. You can add all  dry fruits like cashew nuts, almonds, walnuts, pista, poppy seeds, dry coconuts. It gives high energy and nutritious to kids.

Also check ou my sweet recipes
Kaju katli
Moong dal kheer
Almond semiya payasam

 
                 Dates dry fruits barfi

Prep Time : 15 minutes
Cook Time : 15 minutes
Yields : 18 pieces
Recipe Category: sweet/dessert
Recipe Cuisine: Indian
Author:Aruna

Ingredients

Dates  - 1 cup
Cashew nuts - 1/2 cup
Almonds - 1/2 cup
Pistachios - 1/4 cup
Poppy seeds - 1/4 cup
Ghee - 3 tsp
Green cardamom powder - 1 tsp
Aluminum foil sheet/butter paper

Preparation

*  Cut cashew nuts and almonds into small chunks (5 to 6) and take it into bowl.

* Similarly cut pistachios into small chunks and take it in a bowl.

* Remove the seeds from dates and cut into pieces.

* Take a mixer jar and blend chopped dates for a second or mash the dates and keep it ready. 

Method

1) Take a pan add chopped cashew and almonds chunks.

2) Fry cashew and almonds on medium flame for 3 minutes or till changes color and becomes crunchy. Take it in a bowl.

3) Add poppy seeds in the same pan and fry it until it changes color, and take it into bowl.

4) Add ghee in the same pan and add dates and mix it well.

5) Add fried cashew nuts and almonds, cardamom powder to the dates and mix well.

6) Now add half part of fried poppy seeds to the dates and dry fruits mix it in low flames. We will use remainin poppy seeds at last for rolling.

7) Take the dates and almonds mixture into plate and let it cool for some time. (Not much to room temperature)

8) Grease the hands some ghee and pinch small lumps from the mixture.

9) Divide the dates mixture into cylindrical shape.

10)  Sprinkle poppy seeds and finely chopped pistachios on chopping board or on plate.

11) Roll the cylindrical shaped barfi on it, so that both poppy seeds and pistachios coat it well.

Repeat the same process for other piece too.

12) Adjust the shape and now take an aluminum foil and place the rolled barfi on it and wrap it nicely.

13) Place them in refrigerator for 2 hours to set. After 2 hrs take the barfi out and cut them into 1/2 cm circular or square's pieces depends on the shape you mould it.

You can cut it circular or square.

You can store in air - tight container and enjoy it for 2 - 3 months.

Crunchy and sweet dates dry fruit barfi is ready to eat 😋😋.

Note

* You can also use walnuts, dry coconut and other dryfruits to this barfi.

* You can increase/decrease the quantity as per your need.

* If aluminum foil not available use butter paper.

* In order to set the barfi we are kepping it fridge.

* Do not blend dates for long time, it will become paste.

Tips

◆ If u blend the dates as paste d't be panic just cut few dates pieces to it.

◆ If dates are hard add little amount of milk to blend it. But make sure the dates mixture is fried well, otherwise its shell life will decrease.

Health benifits of using dates

● Natural energy booster

● Reduce the risk of heart stroke

● Protect liver

● Free from cholesterol

● Rich source of proteins and it is nutritious.

● Fights against allergies & anemia

● Strengthen your bones etc .,

              Homemade butter

                     Homemade Ghee

                  Sweet Pongal

                  Ellu Bella Mix

                       Pineapple Sheera

Poha Badam Ladoo

   

                       Ragi Peanut ladoo               
     

Moong dal Kheer

Poha Payasam

        Sabudana Coconut Ladoo

          Almond Mango Sandesh

Rava Ladoo

  Puffed Rice/Maramarala LAdoo

                        Kaju Katli

Sooji Kakara Pitha

Give it a try and drop your comments in inbox.

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in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Mango Lassi

Mango is favorite fruit for all of us. Today's my recipe is simple and well known fruit juice in lassi variety. Today's post is for beginners 😊.  I have mangoes and curd ready so thought to prepare and just clicked pics and sharing with you all🤗🤗. Here sindhuri mangoes are  availabl in market. So, I am using it for preparing lassi. You can use any other varieties.

                           Mango Lassi

Ingredients

Mangoes chopped - 1 cup
Curd/yogurt - 3/4 cup
Sugar - 1/2 cup (as per ur need)
Cardomon powder -1/4 tsp
Cashew nuts,Almonds,pista - 1 tsp(chopped for garnish)
Water / milk - as per consistency
Ice cubes -4

Method

1) Add curd,mangoes, elachi powder, sugar  in a blender & blend it.(i used powdered sugar you can use normal sugar)

2) Now add ice cubes , blend for some seconds till everything mixed well and become smooth.

3) Add water or milk if the consistency is very thick. Take lassi in glass and garnish with dry fruits.

Chilled Mango lassi is ready😋😋😋.

Note

* You can use any varieties of mangoes suitable for juice.

* You can also add vanila or mango ice cream while garnishing.

* Selecting  dry fruits for garnishing is your choice.

* If you do not like ice cubes then use chilled yogurt/curd.

* Use fresh and sweet yogurt.

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ArunaSaraschandra 😄

Kurkuri bhindi, Bendakaya vepudu, Vendakkai varuval

Kurkuri bhindi is very crunchy and tasty  fried recipe that everyone loved to have it. I prepare this recipe occasionally or when my hubby demands to have some fried recipe for lunch😄.  It is very easy to prepare and goes well as side dish with rasam rice,sambar rice and also with curd rice. We can even have it as snacks. We can prepare this kurkuri bhindi in many ways as by cutting circles or by taking out it's seeds and cutting horizontally. Today I am preparing kurkuri bhindi by cutting it in circles. Check out my Ladies finger dry coconut curry

                         Kurkuri Bhindi/Okra

Prep Time : 15 mins
Cook Time : 15mins
Serves: 4
Recipe Category: Fry/Side Dish
Recipe Cuisine: Indian
Author:Aruna

Ingredients

Okra/Bhindi/Benda kaya  - 25o grams
Red chilli powder - 1 tsp
Rice flour - 2 tsp
Gram flour/Besan - 3 tsp
Mango powder/Amchur -2 tsp
Turmeric powder - 1/2 tsp
Groundnuts - 1 tsp
Curry leaves - 1 spig
Salt as needed
Oil - to fry

Preparation

* Clean the okra/Bendakaya with water and tap with kitchen cloth. Cut it into thin circles as shown below.

Method

1) Take a pan add oil and heat in medium flame.

2) Add red chilli, turmeric, Amchur powder, rice flour to the okra pieces and mix it.

3) Take half part of the okra to fry.

4) Add salt and gram flour/besan and salt and very little water to the okra, just to bind all powders to okra, befor frying .

5) Check the oil by dropping one okra piece in it. If it floats then oil is ready to fry okra.

6) Add okra pieces in oil slowly by keeping in medium high flame.

7) Fry the okra well, donot reduce the flame. You can feel the crispness of okra while frying.

 8) It will take approximately 5 min to fry.

9) Take okra in plate, now add ground nuts in oil and fry it until it changes color. * As oil is heat it would not take much time to fry. Switch off the flames and add curry leaves fry it for a second. Add ground nuts and curry leaves to the fried okra.

Yummy crispy kurkuri bhindi is ready to eat 😋😋😋.

Note

* Amchur powder is optional, it is used to get bit sour and tangy taste to the fry.

* You can increase the quantity of red chili powder as per your taste.

* You can also add corn flour in the place of besan/gram flour.

* Add very little amount of water just to bind the okra.

* Do not add much water, okra becomes chewy.

Tips

◆ To get crispy bhindi fry it in high flame.

◆ Add salt just before frying the okra, because it makes okra soft.

◆ Donot fry all the okra at a time., make it portions and fry. Because the boiling point of okra will comes down. Check step-2.

◆ Take care while adding curry leaves in oil. I usually run away after adding curry leaves 😉.

◆ Some portion of flour will settle down in the pan, when the flour not dind well with okra. Just filter the oil after cooling, and use it.

Follow all the above steps you will get crispy kurkuri bhindi. You can also have it as snacks 😋🤗.

Also check other curry recipes,

    Stuffed bhindi with spicy coconut powder

  Tiny bitter gourd fry, Kadara kaya vepudu

 Stuffed capsicum with paneer

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ArunaSaraschandra😄

Mamidikaya Pesara Pappu Pachadi, Raw mango moong dal chutney, Manga Pasi paruppu chutney

Today's recipe is Andhra traditional and summer special mamidikaya pesara pachadi. Summer season means Mangoes.. we all love both raw mangoes and riped mangoes. Andhra is famous for chutney's 😍 we can prepare chutneys, sweets, dal (pappu),sharbath and many more using raw mango. Today's recipe is andhra style raw mango moong dal chutney. This is simple and easy recipe with minimum ingredients, but packed with rich taste and healthy. We prepare this chutney in summer season. This chutney goes well with steamed rice, idli, dosa and chapathi's.

    Mamidikaya Pesara pachadi

Preparation time : 10 minutes

Cook time : 7 minutes

Serves: 5
Recipe Category: Chutney
Recipe Cuisine: South Indian
Main ingredient:Raw mango, Moong dal 
Author: Arunasaraschandra 

Ingredients

Moong dal (yellow lentils ) - 1/2 cup
Raw mango chopped -1/2 cup
Red chillies - 7
Scraped/grated coconut - 1/2 cup
Salt as per taste
Oil - 3 tsp

To temper

Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Red chill -1
Asafetida/hing - a pinch
Curry leaves - 2 sprigs

Preparation

* Dry roast moong dal until it changes its color and take it into plate.

* Dry roast red chilli and take it into plate. Let the dal and chillies cool.

Method

1). Grind the roasted moong dal and red chillies to coarse powder.

2) Now add scraped coconut, salt, raw mango pieces( cut into small pieces) in the same mixer jar.

3) Grind it coarse paste by adding very little water.Take the chutney in a bowl.

4) Take a pan add 2 tsp of oil, let it heat for a second. Add mustard seeds once it splutters,add cumin seeds, curry leaves, red chilli and hing one by one and fry it well in medium flame.

5) Pour this tempering over the chutney and have with steamed rice and dollop of ghee 😋😋😋.

Note

* You can use jaggery while grinding, to balance the sourness of mangoes.

* You can increase/decrease the red chilli quantity as per your taste.

Tips

** Fry Moong dal on medium to low flames, turn off flames when Moong dal changes color and you get nice aroma. 

** I like raw mango bites while eating so chopped Mango bit big pieces, if you d't like then chop Mango into small pieces. 


Health benifits of using raw mango

● Prevents dehydration and gives energy

● Good for heart

● Promote health of liver and intestine

● Treats scurvy

● Rich in vit-C

● Gives energy boosts etc.,

Also check other chutney varieties by clicking the link below image👇

       Guntur Dosakaya pachadi

               Green tomato chutney

             ChukkaKura chutney

                 Brinjal chutney

        Kobbari perugu pachadi

Ridge gourd chutney

         Coriander Tomato chutney

                  Coconut Chutney

        Pudina coconut chutney

Hope you like this seasonal summer special mamidikaya pesara pachadi. Give it a try and drop your comments in inbox.

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in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄