1. Break or chop dates and figs coarsely.
2. Put in heavy bottomed or nonstick cooking pan.
3. Add condensed milk, cook on medium low flame.
4. Stir continuously, till the mixture become thick and gooey.
5. Add dry fruits, cardamom and mix well.
6. Take off, stir in fold-in motion with spatula for a minute.
7. This will temper the mixture and cool it a little.
8. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness.
9. Cool till slightly warm, apply ghee over surface, with hand or brush.
10. Apply silver foil gently, pressing down with a wad of cottonwool or softcloth.
11. Mark sections neatly, making 1”x1” pieces.
12. Allow to cool to room temperature.
13. Pack into layers, interspersed with layers of greaseproof paper.

Making time: 30 minutes
Makes: 1.25 kg burfi, approx.
Shelflife: 5-6 weeks