INGREDIENTS
METHOD:
1. To begin, heat 1 teaspoon ghee in a pan. Include 1/2 cup each of almonds, cashews, and walnuts as well as 3 tablespoons each of pumpkin, pistachio, and sunflower seeds.
2. Roast the nuts over a low flame until they become crispy. put aside.
3. Place 1.5 cups of dates in a mixer grinder.
4. to a smooth paste, pulse and grind.
5. Heat 1 tsp ghee in a big kadai, then add 2 tbsp anjeer and 2 tbsp raisins.
6. Roast them over a low flame until they begin to smell.
7. Stir in the ground date paste and simmer over a medium heat.
8. Mash and boil the date paste until it becomes glossy.
9. stir thoroughly after adding the toasted nuts and 1/2 tsp. cardamom powder.
10. Blend until the mixture takes shape and is thoroughly mixed.
11. Slightly cool, then form into a tiny ladoo.
12. Instead, you can roll the poppy seeds into a log form, cover with aluminium foil, and chill for two hours.
13. Eat dried fruit barfi for a month after cutting into thick pieces.