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Akhrot Khajoor Burfi | Walnut Date Burfi

makes 5 half tea-spoon size diyas and 8 mini squares

Ingredients
  • 1/4 cup Walnuts
  • 1/4 cup flax seeds
  • 3-4 good quality medjool dates pitted
  • 1 square good quality fair trade 60-70% cacao bittersweet baking chocolate
  • pumpkin seeds for garnish
other things
  • a dot of ghee or butter for greasing ~ optional
  • 1/2 teaspoon measure and small tins for molding
  • mini chocolate wrappers ~ optional
Instructions
  1. Pulse flax seeds in a small jar grinder or spice grinder to a fine meal.
  2. Measure 1/4 cup flax-seed meal storing the rest for use later. Alternatively, you can start with 1/4 cup flax-seed meal.
  3. Add walnuts and pulse to a fine meal. Add pitted dates and dark chocolate and pulse until ground to a lump which can be molded easily.
To mold and decorate:
  1. Mini Diyas Fill a 1/2 teaspoon measure with the burfi mix and press tight. Tap on the edge of the spoon to release onto a plate. Place it in a mini chocolate wrapper of your choice and garnish with a single pumpkin seed, for a mini diya.
  2. To mold into squares, use a the lid of a rectangular tin or anything similar (ikea tins are quite handy). Grease the clean and dry lid with a dot of ghee or butter, fill it with the burfi mix and press tight. if needed, flatten the surface with a knife or spatula.
  3. Turn it over on to a plate and tap it gently to release the burfi and cut into small squares,  garnish with pumpkin seeds.
Notes

To make more, just double the quantity.

Because ground flax seeds and walnuts can go rancid soon, recommend consuming this sweet within 2-3 of days.

Take care not to grind the walnut or flax-seed meal too much to avoid ending up with nut butter.

Mini chocolate paper wrappers are available in TJ Max, Marshalls, Michaels