Burfi

Maida burfi (Diwali special -2)

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DSCN1036                                                  Ready to serve Maida burfi

Makes : around 50-75

Time taken: 30 minutes in all

Maida/All purpose flour the name it self indicates that it is a multi purpose ingredient used in a host of savories, cakes, biscuits etc  I have also put up Maida namkeen on this blog long back.  This burfi is an easy but a very delicious sweet dish and can be stored for more than 15 days if stored in air tight containers and for about a month in the refrigerator.  I am preparing it for the first time and the picture may not be perfect and will put up a better picture of the final burfi in a couple of weeks.  Here is my version of the dish…

What you need to have:

1  Maida – 1/2 cup

2. Sugar – 3/4 cup

3. Pure ghee/oil/dalda – 1/4 cup

4. Cashews  -7-8

5. Saffron strings – a few

6. Cardamom – 3

7. Water  for sugar syrup – little more than half(approximately)DSCN1023

                                                      Ingredients of Maida burfiDSCN1026

                                               Other ingredients of burfi

What you do with what you have:

1  Sieve maida in the sieve to get rid of any impurities.   Place a wide pan with the required quantity of ghee in it on medium flame.  On being heated add powdered cashews and fry till done and and sieved maida to it and fry it on medium/low flame on adjusting the flame till you get a pleasant aroma but make sure you do not burn it.  Transfer it to a plate and add cardamom powder to it and keep it aside.  Keep another plate greesed to spread the burfi mix beforehand.DSCN1027                                                   Maida being fried in pure ghee

2. Place a wide pan with little more than 1/2 cup water in it and add sugar to it and bring it to boil on adjusting the flame and bring it to 1 string consistency.(when you touch the sugar syrup between your thumb and fore finger there must be a single string)DSCN1030                                                        Sugar being boiled

3. When the syrup reaches one string consistency adding saffron strings switch off the gas and add fried maida-cashew mix to it and keep stiring till it becomes a little hard for you to stir but still in a semi solid form.(Adding maida to sugar syrup should be done off the gas)  Spread it on a greased plate kept ready beforehand and either level it withback of a  flat bowl or the roti roller to required thickness.  Cut it to required shape and transfer it to a plate for a closer view of the dish.DSCN1033                                                 Fried maida cashew mix being added to sugar syrupDSCN1036                                               Ready to serve maida burfi

Makes : 50-75 (thin burfi)

Time taken: 30 minutes in all

Good to remember:  1. Maida should be fried with powdered cashews on medium flame till you get a pleasant aroma for better taste.  Also for easy cutting of burfi.

2. Sugar syrup level plays a main role in this dish.

3. Thinner the burfi more the number would be and hence better to spread it very thin on a greased plate or a wooden plank.(Today  i have used 1 cup sugar andit turned out top be extra sweet so i felt that reducing the quantity of sugar would serve the purpose.)

Ragi flour-coconut burfi

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                                                     Ready to serve Ragi flour & coconut burfi

Makes : 25

Time taken : 45 minutes

Ragi atta is so good from health point of view as major portion of Ragi Flour is carbohydrate, followed by protein and fiber. It has the least amount of fat in them.  Ragi flour also contains a sulphur based amino acid called Methionoine which is essential for promoting healthy skin and hair.  The Sulfur which we get from Methionine helps produce a substance called lecithin which helps reduce cholesterol, reduce fat inside the livers and help protect kidneys. This methionine is generally lacking in staple diet of some of the vegetarians and hence regular Ragi intake will help get enough of these amino acids.

I have already put up Ragi dishes like the Ragi manni, instant dosa, bhujia, ragi peanut laddoos and today i would like to put up Ragi flour-coconut burfi.  In a way i would like to add this amazing grain into our daily menu in one way or the other!!! This is my version of the recipe…( i have halved the measurement while preparing)

What you need to have;

1. Ragi flour – 1 cup

2. Fresh grated coconut – 1 cup

3. Jaggery chopped – 1 and 1/2 cup

4. Melted ghee – litttle less than 1/2 cup

5. Sugar powder to dust – 1 Tablespoon(optional)

6. Cardamom powder – 1/2 Teaspoon

7. Cashews – 6-8KONICA MINOLTA DIGITAL CAMERA                                                              Ragi flour and chopped jaggeryKONICA MINOLTA DIGITAL CAMERA                                                         Other ingredients of the recipe

What you do with what you have:

1. Place a wide skillet with 1-2 teaspoons of pure ghee and add ragi flour to it.  Roast it till you get a pleasant aroma.KONICA MINOLTA DIGITAL CAMERA

                                                          Ragi atta being fried in ghee

2. Add a little ghee and roast fresh grated coconut till you get a pleasant aroma.  Both roasted flour and fried coconut is as shown in the image below.

KONICA MINOLTA DIGITAL CAMERA                                                        Fresh grated coconut being roasted in gheeKONICA MINOLTA DIGITAL CAMERA                                                              Fried Ragi flour & coconut

3. In a pan add chopped jaggery and water to just soak jaggery and heat it on medium flame.  When it boils just switch of the flame and strain it through the sieve for any dirt etc…  Again heat  the syrup on medium flame and when it boils for around 5 minutes add fried ragi atta and coconut to it and keep stiring  adding 1 teaspoon ghee a couple of times till the mixture leaves the sides of the bowl.  When being done add cardmom powder and fried cashews to it and spread it on a greeesed wooden plank or on the back of a big plate  & Cut it immediately.KONICA MINOLTA DIGITAL CAMERA

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                                            Pure ghee being added while being done

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                                       Roasted cashews & cardamom powder being addedKONICA MINOLTA DIGITAL CAMERA

                                             The mix being spread and cut into pieces

4. Store it in air tight containers.  Remains fresh for about 8-10 days.

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                                                     Ready to serve Ragi-flour & coconut burfi

Makes : around 25

Time taken: 45 minutes in all

Good to remember:

1. Atta must be fried in a little ghee so that it does not get burnt.

2. One can add any dry fruit of her choice except raisins

3.aiat is better to use normal jaggery for the dish.

 

 

 

Carrot burfi – 600th post

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                                                                         Ready to serve carrot burfi

Time taken : 45 minutes

Makes: 30

Carrots the most popular veggie commonly used in almost all homes for the known health benefits.  Carrots can be too small to the extent of 2″-2 ft in size in length and one-half of an inch to over 2″ in diameter. .  It is available in 2 colours namely orange and the red and is now available all the year round. The most health benefits of carrots intake is it is helpful in improving the eye vision and it reduces  the risk of cardiovascular diseases.  It can be either cooked or used raw in salads etc.  Today i would like to present my 600th post as this fabulous carrot burfi.

What you need to have:

1. Grated carrots – 1 cup

2. Sugar – 1 cup

3 . Besan atta – 1/2 cup

4. Milk – 1/4 cup

5. Pure ghee – 1/4 cup and 2 Tablespoons

6. Pista – A fistful(to garnish, i used Almonds)

7. Cardamom powder – A little KONICA MINOLTA DIGITAL CAMERA

                                                                             Ingredients of carrot burfi

What you do with what you have:

1. Wash, peal and grate carrots and grind it  with milk.KONICA MINOLTA DIGITAL CAMERA

                                                                         Grated carrots grind with milk

2. Sieve besan atta and dry roast it adding very little ghee till a pleasant aroma oozes out, but does not change the colour.   Transfer all the ingredients including the carrot mix and sugar into a wide skillet.KONICA MINOLTA DIGITAL CAMERA

                                                                                All ingredients in a skillet 

3. Place the skillet filled with all the ingredients on medium flame and keep adding ghee in steps as and when the sugar starts melting and combines with other ingredients to stir conveniently and also not  to burn the mix.KONICA MINOLTA DIGITAL CAMERA

                                                                         Ghee being added in steps

4. Keep heating  on medium flame and add cardamom powder once it slowly starts leaving the sides of the skillet.KONICA MINOLTA DIGITAL CAMERA

                                                      Cardamom powder being added to the burfi mix

5. Continue heating on medium flame till the burfi mass  completely leaves the sides of the skillet and turns like chapati dough, drop a little in water and see if it can be rolled into a non stick ball, then  just switch of the flame and garnish with grated cashews and almonds.KONICA MINOLTA DIGITAL CAMERA                                                         Grated dry fruits being spread on the burfi mass

6. Grease the plate and spread the burfi mass on it and cut it immediately.KONICA MINOLTA DIGITAL CAMERA                                                                                    Carrot burfi being cut 

7. Transfer it to a plate for a closer view of the dish.  On cooling, store it in air tight containers and will be afresh for at least 10-15 days.KONICA MINOLTA DIGITAL CAMERA

                                                                               Ready to serve Carrot burfi

Time taken : 45 minutes

Makes : 30

Note: 1. Grated carrots should be grind fine with milk else will not be suitable to set the burfi.

2. One can replace the normal milk with full fat milk which will in turn be easier to set the same and also tasty for sure

3. Always once the burfi mass is spread on the plate cut it immediately.

Beaten rice burfi/Rice flakes burfi(pova maandi)

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                                             Ready to serve pova maandi/rice flakes burfi

Makes – 25 pieces

Time taken – 30 minutes

Beaten rice/rice flakes/povu/Avalakki is available in a number of varieties like the medium, nylon and the thick.   Each of the variety is used for different dishes.  The medium poha is used in the preparation of alu poha, the thin is used in the preparation of konkani poha and the nylon in Poha upkari etc..,  All these recipes i have already put up on this blog a couple of years ago.  This pova mandhi is an age old recipe and is popular in the regions of  goa and south canara.  Here goes my version of this recipe:

What you need to have:

1. Beaten rice (medium variety) – 1 and 1/2 cup

2. Chikki bella(antu bella) -little more than 1/3 cup

3. 3. Sesame seeds (white) – 2 tablespoons

4. Grated fresh coconut – 1/2 cup

5. Pure ghee – 2-3 Tablespoons

6. Cardamom-6-8

7. Cashews, pista, Almonds – a handful

8. Water – Half of 1/3 cup

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                                             Ingredients of rice flakes burfi(pova maandi)

KONICA MINOLTA DIGITAL CAMERA                                                                      Other ingredients of the dish

What you do with what you have:

1. Place a skillet with 1 teaspoon of pure ghee in it.  When melts add medium poha to it and roast it till it is wilted and you get a pleasant aroma.  On cooling just crush it with your hands.

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                                                           Poha/Rice flakes being roasted

2. Dry roast grated coconut in a skillet till it turns a little dry but is not burnt and you get a pleasant aroma.

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                                                            Grated coconut being dry roasted

3. Wash and dry roast sesame seeds in a spatula till it.

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                                                             Sesame seeds being dry roasted

4. Place a spatula with 1 teaspoon pure ghee in it.  When it melts add chopped cashews and fry till light brown and crispy.  So also fry grated almonds till done .  Peal cardamom and powder it.

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                                                          Cashews being fried in pure ghee

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                                                      Almonds being fried in pure ghee

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                                                           All the ingredients assembled in a plate

5. Place a skillet with 1 teaspoon of pure ghee in it on medium flame.  When it melts add chopped jaggery into it.  Also add the required quantity of water and keep stiring  for a while.  When the syrup turns to a firm drop consistency (a little more than 1 string consistency) add the whole burfi mix to it and give strong stir with the wooden spatula.

KONICA MINOLTA DIGITAL CAMERA                                                                     Jaggery syrup being ready

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                                             Burfi ingredients being mixed into jaggery syrup

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                                                                              Rice flakes burfi mix

6. Apply a little ghee to a wooden plank or the back of a steel plate and spread the burfi mix on it roll it with a roller to evenly spread it.  Cut it to required shape and size.  It will be crunchy, crispy and tasty too .  yummmmmmmmmmmmmmmmmm

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                                            Rice flakes burfi mix being spread and cut into pieces

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                                                                     A closer view of burfi pieces 

Makes -25 pieces

Time taken -30 minutes  approx

Note: 1. Use fresh stock of beaten rice /rice flakes for the dish.

2. Use chikki jaggery as it contains edible gum and well suited for the dish.

3. Dry fruits of your choice other than raisins may be used.

4. The jaggery syrup should be little more than 1 string consistency.  It should form a firm drop when dropped in water.

5. Store in air tight containers and will be afresh for about a fort night.

Papaya Burfi

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Papaya Burfi

How long it takes: 1 Hour

Makes: Around 50 Burfis

Papaya is a tropical fruit available throughout the year. The fruit has been ascribed many medicinal qualities, especially enhancing digestion, and nutritionally rich in Vitamin A, B and also C.  Though not particularly liked by all, it is normally found in all Indian kitchens.  The raw fruit is used in curries too.  I just tried the Burfi with coconut in combination with dry fruits and it tasted as tasty as “Doodh peda” – so much so that my friends were surprised by how tasty it was. The incredible response was my incentive to share this recipe with you and add it to the list of burfis already uploaded on this blog (milk burfi, coconut burfi, peanut chikki/burfi, tomato burfi, besan burfi, maida-sujee burfi, seven cup burfi, almond burfi, sesame chikki-burfi, mixed atta burfi, kuvale khadi/ash-gourd burfi).

What you need to have:

1. Chopped Papaya – 2 Cups

2. Fresh grated coconut – 1 Cup

3.  Sugar -2 and 1/4 cup

4. Milk powder – 2 Tablespoons

5. Pure ghee – 4 Tablespoons

6. Dry fruits – 1/2 Cup in all

                                                                                                                            Ingredients of Papaya Burfi

What you do with what you have:

1. Peel and grate the papaya fruit and keep aside. Grate coconut and then grind the grated papaya and grated coconut and sugar in the mixer to a fine consistency. Peel cardamom and powder it too. Grate cashews, pista and keep aside.

2. Place a skillet with the ground mixture of the fruit, sugar and coconut from step-1 to it with 2 Tablespoons of pure ghee to it; adjust the flame of your burner and cook the concoction till it thickens.

                                                                                                                                               Papaya, sugar & ghee being cooked

3. When it starts thickening add milk powder and stir well. When it starts separating from/leaving the side of the skillet, add rest of the ghee and grated dry fruits and cardamom powder to it.  The mixture will attain the consistency of chapati dough.

                                                                                                                                                    The mixture being thickened

4. Spread it on a wooden plank and cut it into pieces of required size spreading it to required thickness.

                                                                                                                                                      Burfi mixture being cut into pieces

5. Store it in air tight containers and will remain fresh for more than 15 days at room temperature.

                                                                                                                                                  Ready to serve Papaya Burfi

How long it takes: 1 Hour

Makes: Around 50 Burfis

Good to remember:

1. Use fresh and ripe papaya for the dish.

2. Time taken may differ as per the size of your burner.

3. Use any dry fruit of your choice except raisins.

4. I have used only 2 cups of chopped papaya and hence it took about 1 hour. It will take longer if you use greater amounts of ingredients.

Kuvale Khadi (Ash Gourd Burfi)

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Ash gourd/Winter melon/Kumbalkayi and Kuvale. We prepare a lot of dishes like Kuvale Sasam, Ash Gourd Coconut gravy, Juice, Puli which I have already put up and burfi which is what I am putting up here. This sweet is one of the most popular wedding snacks in my part of the world. Its also available in almost all the sweet stalls in and around Mangalore/Manipal though not quite so in other places. Its a bit time consuming to prepare and if you have the time, I tell its worth it.

What you need to have:

1. Grated Ash gourd – 3 cups

2. Sugar – 1 and 1/2 cups

3. Pure ghee – 2 Tablespoons

4. Grated dry fruits – A handful (i have added cashew & pista)

5. Turmeric powder – 1 Teaspoon

Grated Ash gourd

What you do with what you have:

1. Wash, peal and grate ash gourd and keep it aside. Squeeze it and keep the juice aside. Run the grated gourd in the mixer/blender to grind it to a smooth consistency. Transfer the ground ash gourd to a skillet with its juice and put it on medium flame and keep stiring adjusting the flame.

Ground Ash gourd being cooked

2. Cook it on the flame till all the juice evaporates. Measure the cooked gourd and normally it will be about half the quantity of the original grated Ash gourd in volume. (1 and 1/2 cups ).

Cooked gourd being solidified

3. Add 1 and 1/2 cup sugar, 1 teaspoon turmeric powder , 2-3 teaspoons of pure ghee and place it on medium flame again.

Ash gourd pulp being cooked with sugar

4. Cook it adjusting the flame and add grated dry fruits to it. Add ghee as well in between and cook till it leaves the side of the skillet.

Cooked Ash gourd burfi mix

5. Grease a tray with pure ghee and spread the mix on it. Flatten it and cut it into required shape and size.

Ash gourd Burfi being cut into pieces

A closer view of Ash gourd Burfi

How long it takes: 1 hour and 15 minutes

Number of Burfi pieces: 25

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