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Dilpasand Barfi | dry fruit barfi | combination of anjeer, cashew and pista barfi |

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Tarla Dalal

03 November, 2024

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Table of Content

About Dilpasand Barfi

Ingredients

Methods

Nutrient values

Dilpasand Barfi | dry fruit barfi | combination of anjeer, cashew and pista barfi |

Dilpasand Barfi is a delightful dry fruit barfi that brings together the rich flavors of anjeer, cashew, and pista in one irresistible roll. This festive sweet is not only visually stunning but also bursts with nutrition and taste, making it a perfect treat for special occasions. The combination of these three layers gives every bite a unique blend of texture, sweetness, and nuttiness.

To prepare Dilpasand Barfi, start by making ½ recipe of Anjeer Barfi, ½ recipe of Cashew Barfi, and ½ recipe of Pista Barfi as per their respective recipes. These three layers form the heart of this beautiful dessert. Each barfi has its own flavor profile — the earthy sweetness of figs, the creamy richness of cashews, and the subtle nuttiness of pistachios.

Once the barfis are ready, roll out the Anjeer Barfi into a rectangle measuring 100 mm x 150 mm (4" x 6"). This serves as the base layer for the roll. Next, take the Cashew Barfi, add 2 tablespoons of broken cashew nuts (kaju) to it, and mix well for a delightful crunch. Roll out the Cashew Barfi into a rectangle of 87 mm x 150 mm (3½" x 6"), and carefully place it on top of the Anjeer Barfi layer.

Now it’s time to prepare the final layer — Pista Barfi. Roll it into a cylindrical roll of 150 mm (6") width and 12 mm (½") thickness. Place this Pista Barfi roll along one side of the Anjeer-Cashew rectangle. This pistachio layer adds a vibrant green color and a distinct nutty aroma that enhances the overall appeal of the barfi.

Gently roll the entire barfi starting from the end where the Pista Barfi roll is placed. Seal the edges tightly and press the roll until it becomes about 200 mm (8") long. This ensures that all layers stick together evenly, forming a perfect spiral when sliced. To finish, roll the barfi in poppy seeds (khus-khus) so that it is completely coated, giving the sweet a lovely texture and subtle crunch.

Finally, cut the roll into 8 slices of 25 mm (1") thickness. Each piece of Dilpasand Barfi reveals beautiful layers of Anjeer, Cashew, and Pista, shimmering with a light poppy seed coating. The result is a rich, multi-flavored sweet that looks as good as it tastes — a true indulgence for festive celebrations or as a luxurious homemade gift.

Ingredients

for Dilpasand Barfi

1/2 recipe anjeer barfi

1/2 recipe cashew barfi

2 tbsp broken cashew nut (kaju)

1/2 recipe Pista Barfi

poppy seeds (khus-khus) for coating

Method

for Dilpasand Barfi

Make the anjeer, cashew and pista barfi as mentioned in the respective recipes.
Roll out the anjeer barfi into a rectangle of 100 mm. x 150 mm. (4" x 6").
Add the broken cashewnuts to the cashew barfi and mix well.
Roll out the cashew barfi into a rectangle of 87 mm. x 150 mm. (3 1/2" x 6"). Place this on top of anjeer rectangle.
Roll out the pista barfi into a cylindrical roll of 150 mm. (6") width and 12 mm. (1/2") thickness.
Place the pista barfi roll on one side of the anjeer-cashew rectangle.
Roll tightly starting from the end where the pista barfi roll is placed and seal the edges completely.
Gently press the roll till it is about 200 mm . (8") long.
Roll this onto poppy seeds so that the poppy seeds coat the barfi completely.
Cut the roll into 8 slices of 25 mm. (1") thickness.