Ingredients:

  • 1 cup (160g) pitted soft dates
  • 1 tbsp (15ml) honey
  • 1 tbsp (15g) ghee
  • 1/4 cup (30g) raw almonds, roughly chopped
  • 1/4 cup (30g) raw cashews, roughly chopped
  • 1/4 cup (30g) raw pistachios, roughly chopped

Instructions:

  1. Toast the chopped almonds, cashews, and pistachios in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden-brown and aromatic. Set aside to cool.
  2. Place the pitted dates in a food processor and pulse until they form a thick, sticky paste. (Optional: soak firm dates in hot water for 10 minutes and pat dry before processing).
  3. Add the honey and melted ghee to the date paste, pulsing until the mixture is a glossy, uniform mahogany color.
  4. Transfer the date paste to a mixing bowl and fold in the toasted nuts until evenly distributed.
  5. Scoop approximately 1 tablespoon of the mixture and roll between palms into a tight ball or press into a small square barfi shape.