Mixed Atta Burfi – Post no. 300 !

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And so here comes Mixed Atta Burfi. This is the 10th variety of Burfi I am putting up on this blog after – Sesame burfi, Milk burfi, Almond burfi, Seven cup burfi, Maida-suji burfi, Besan Burfi, Tomato Burfi, Coconut Burfi and Peanut Burfi ! This is a very simple burfi though which I learnt  from my Gujrati friend back in Assam over 17 years ago.  It is made of a mixture of both wheat atta and chickpeas atta with a bit of roasted peanut powder, jaggery and pure ghee.

As you read above, this is the 300th recipe on this blog. Thanks all for keeping me going all this long !

What you need to have:

1. Wheat atta – 3/4 cup

2. Chick peas atta –  1/2 cup

3. Peanuts – 1/4 cup

4. Chopped Jaggery – 1 cup

4. Pure ghee – 3/4 cup

5. Cardamom – 4-5

Ingredients of Mixed atta burfi

What you do with what you have:

1. Sieve both the atta in the atta siever separately and keep aside.

2. Place a skillet on medium flame with wheat atta in it. Keep stiring till you get a pleasant aroma. Make sure you do not burn it since you dry roast it. Transfer it to a newspaper to cool down.

Wheat atta being dry roasted

3. Place the same skillet on medium flame and roast chick peas atta in it till you get a pleasant aroma. Transfer elsewhere and let it cool.

Chick peas atta being roasted

4. Roast peanuts till you get a pleasant aroma. On cooling, peal and powder it in the mixer to a medium coarse consistency as shown in image 1.

5. Chop jaggery. Peal and powder cardamom as well. On cooling mix both the atta with your hands.

Roasted mix of both the atta

6. Mix chopped jaggery from step 4 to the atta mix from step 5 with your hands in such a way that it gets mixed well. Add peanut powder and cardamom powder from step 4 to it as well.

Jaggery atta peanut mix

7. Place a skillet with pure ghee in it on medium flame. Allow it to heat well.

Pure ghee being heated

8. When it smokes add the atta-jaggery-peanut mix from step 6 to it and switch off the flame immediately.

Atta-peanut-jaggery mix added to hot ghee

9. Grease a plate with ghee and pour in the mix and mark it with a knife to required shape and size.

Burfi mix poured in a plate and cut

10. 0n cooling store it in airtight containers and it will remain fresh for more than 15 days.

A closer look at the Burfi

How long it takes: 45 minutes

Number of Burfis: 15

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19 thoughts on “Mixed Atta Burfi – Post no. 300 !

    Parad Sharma said:
    April 30, 2010 at 1:14 pm

    Congratulations on 300th post.
    Can you tell me recipe of Pinni Laddu?

    Hari Chandana said:
    April 30, 2010 at 3:05 pm

    Mouth watering burfi… looks soo cute.. nice clicks!!

    kamalabhoopathy said:
    April 30, 2010 at 3:17 pm

    Congrats on your 300th post burfi looks perfect.

    Sushma Mallya said:
    April 30, 2010 at 5:51 pm

    Congrats on your 300th post prathibha and a very lovely way to celebrate it with this yummy sweet dish…looks delicious & a perfect one

    Apu said:
    April 30, 2010 at 10:54 pm

    This burfi looks delicious!! Love the added peanuts.

    Madhu said:
    May 1, 2010 at 2:10 am

    Congrats on 300th post, love all your recipes they are very authentic .Burfi with peanuts looks delicious.

    Ramya R Puranik said:
    May 1, 2010 at 12:52 pm

    Congrats on your 300th post..Can you please post some pickles on your blog, especially the maavina midi variety of pickle which is quite popular in Karnataka.

      prathibalrao responded:
      May 4, 2010 at 7:15 am

      Hi Ramya,

      I will put up some of the pickles in due course.

    Shilpa Rao said:
    May 2, 2010 at 2:26 pm

    Hi Pachi,

    Thanks for all your sweets recipes, I try every single of them. Its very handy esp when kids are growing up. I make sweets and give it to them in their lunch box for some instant energy (esp the jaggery ones).
    Kindly keep up the good work.

    Thanks
    Shilpa

      prathibalrao responded:
      May 2, 2010 at 7:29 pm

      Hi Shilpa,

      Where were u????Not heard at all from u for a long time.Thanx a lot for ur comments.

    Shilpa Rao said:
    May 3, 2010 at 1:49 pm

    Hi Pachi,

    Nice Web design, again Kudos to you and your sons. Was a busy with office work but regularly visit your site. In my office they call me “Indian food court” so you can imagine how much I’m addicted to your dishes :)

    Have passed on this site to many amchis in Bahrain, hope you get many web hits.

    Best regards,

    Shilpa Rao

      prathibalrao responded:
      May 3, 2010 at 2:14 pm

      Hi Shilpa,

      Thanx a lot for all your wishes which i always crave for. Of course i do get some comments from there.

    […] The Indian Food Court […]

    Divya Shankar said:
    April 26, 2012 at 7:57 pm

    Wowie .. superb recipe Aunty and one using jaggery, I too tried out an attat burfi taking cues from my mother’s burfi recipe. It uses sugar/atta and milk powder. I will try this one too surely.

    Meenal said:
    November 4, 2014 at 6:44 am

    Wonderful healthy recipie.Want to make this soon for my kiddo.wanted to know if this burfi would be on softer side (n not too hard fr my little one to chew..!) as it involves jagerry.Also can I replace roasted powdered yellow mung dal for the chickpea flour..? Thanks a ton ! :-)

      prathibalrao responded:
      November 4, 2014 at 9:01 am

      Hi Meenal,

      You may please try out with roasted Moong dal atta to replace it with chick pea atta and please lemme know, so that i too can give a try….

    Meenal said:
    November 5, 2014 at 12:47 am

    Thanks fr d reply.Im assuming this barfi will be on ‘softer’ side rgt..?(guess u missed my query).pls do let me know..I’m a newbie at making Burfis hence many questions;) Sure will let u know the outcome with mung dal flour.New to ur blog n loving all ur healthy recipes..!thanks :-)

      prathibalrao responded:
      November 5, 2014 at 8:38 am

      My dear Meenal,

      I will assure you that this burfi will be on the softer side and your kid can relish it and finish it of like hot cake.I hope i am clear from your side….

      On Wed, Nov 5, 2014 at 12:47 AM, The Indian Food Court wrote:

      >

    Meenal said:
    November 5, 2014 at 1:51 pm

    Thanks a lot:-)

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