Walnut Date Burfi

8 inch (2L) square cake pan, greased with ghee

3 cups whole or 2% milk

8 oz chopped dates

2 tsp ghee or oil

1 cup finely chopped walnuts, divided, optional

In a heavy saucepan (do not use a non-stick pan), bring milk to a boil over medium to medium-low heat.  Reduce heat to maintain a gentle boil.  This is critical.   As milk foams and rises to the top, every 5 to 6 minutes, stir it back in.  Boil gently until reduced by half.  This will take about 30 to 35 minutes.

Meanwhile, in a food processor, process dates into a paste.  Set aside.  When milk is sufficiently reduced, stir in dates and reduce heat to low.  Add ghee.  Cook, stirring continuously, until mixture begins to hold together, 5 to 6 minutes. 

Stir in half of the walnuts and mix well.  Place in prepared pan and pat evenly with a greased spatula.  Sprinkle remaining walnuts on top and press into place.

Refrigerate overnight to set.  Cut into bite-size pieces and serve.