I’m truly Ragi maniac and love to incorporate in my daily diet as much as I can and when I made some date syrup at home, I couldn’t let the remaining pulp of dates to go waste, so immediately this kind of burfi stucked in my mind and made it immediately. It’s indeed very easy to make and doesn’t need much of effort.
Also if you’re a vegan and want to try it than you can use coconut oil in place of ghee and tailor it according to your taste. Also you can make it with whole wheat flour/spelt flour or mix and match endlessly. So the ingredients and process goes like this
INGREDIENTS
Ragi flour – 1 cup
Pulsed oats – 1/2 cup
Dates pulp – 1 cup
Dates – 1/4 cup
Cashews – 10-12
Almonds – 10-12
Walnuts – 8-10
Pistachios – 10-12
Pumpkin seeds – 1 tbsp
Sunflower seeds – 1 tbsp
Hemp seeds – 1 tsp
Ghee – 1/2 cup
PROCEDURE
1. Take all the nuts in a bowl and add a cup of hot water and let it soak for 1-2 hours or soak overnight with cold water.
2. In a wide pan add 2 tbsp of ghee and roast the ragi flour and oats till nice nutty aroma comes out and transfer that to a plate to cool it to room temperature.
3. Now blend the nuts and chopped dates to your liked consistency and add that mixture to the pan, add 2 tbsp of ghee and fry until the raw smell of the nuts goes off and ghee oozes out.
4. Now add the ragi and oats mixture to the nuts mixture and mix until everything comes together and then add the dates pulp(as I had the remaining’s of it while I made date syrup, else you can blend the dates along with nuts).
5. Taste a little and if you feel like the sweetness need to be adjusted then add in any sweetener like honey/dates syrup/sugar/jaggery and mix properly.
6. Now transfer the mixture to a greased plate and spread it evenly, top it off with some pumpkin seeds, sunflower seeds, hemp seeds and press slightly with a spoon into the mixture and let it cool completely and cut into the desired shapes.
7. This stays best within 2 days in room temperature and for a week in refrigerator.
