Dry fruit fudge (Sugar free)

Blanch the figs in hot water for 5 to 6 minutes by placing the figs in a bowl filled with hot water. (Make sure that the figs are completely immersed in the water.)

Drain it completely and puree in a blender or food processor.

In a wok, over a medium flame, put in the ghee or oil. After the ghee melts, lower the heat and add the pureed figs. Cook on a low heat for 4 to 5 minutes by stirring continuously. Turn off the heat, when it cools a bit mix in the dates, almonds, pistachios and cashews. Stir in the cardamom powder and mix it well with a spoon or with your hands.

Apply oil on your hands. Pick up the mixture and roll it in a ball. Put the pistachios or desiccated coconut in a plate. Roll out the burfi on the coconut so that they stick on the top. (This will help to make the burfi more attractive.)

Now roll the balls in a foil and close the ends tightly. Prepare all the balls this way. Keep it in the refrigerator for 2 hours, this will help it set.

Take out the roll from the refrigerator and remove the foil from the roll. Once the roll is set, cut it into pieces of 1/2 cm each.

Dry fruit fudge is now ready! (Keep the fudge in open for 3-4 hours, this will help it set. You can store it in a container and enjoy it for up to 2-3 months.)