Khajur Burfi
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 can condensed milk
1 kg khajur (dates), deseeded 
250 grams mixed nuts (almond, cashew, pistachios)
1/2 cup dessicated dry coconut

Preparation

1 Break up khajur coarsely 2 Combine condensed milk and nuts in a heavy, non-stick pan. Cook on slow flame, stirring continuously. Do not allow to stick to bottom. Stir gently till a soft lump forms. 3 Spread some of the coconut on a greased parchment sheet. 4 Grease hands and roll a chunk of the mixture into a thick roll, on the sheet, spreading the coconut to cover it. 5 Chill the rolls in the fridge. Cut into slices or set in a tray and cut into squares.

About


A classic Indian dessert.