Burfi

Sesame Burfi (Ellu Burfi)

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Sesame (Ellu in Kannada and Theelu in Konkani) is prominent masala item. But then we also prepare dishes where this is the primary ingredient – ellunde, ellu holige, ellu dry chutney powder some of which you will find on this blog. (Ellu juice coming soon !) Today though I would like to put up Ellu Burfi with sugar – popular, easy and tasty.

What you need to have:

1. White Ellu (Ordinary) – 1 cup

2. Sugar -1/2 cup

3. Cashews chopped  – a handful

4. Cardamom – 4-5

5. Pure ghee – 4-5 teaspoons

Ingredients of Ellu Burfi

What you do with what you have:

1. Place a spatula with 2-3 teaspoons of pure ghee in it. On melting fry cashew pieces in it till light brown and crispy.

Cashew pieces being fried in pure ghee

2. Wash and drain  water from sesame and dry roast the same in a skillet on medium flame. Keep stiring and when all of them sputer it means that it has roasted completely and it swells on roasting. Peal and powder cardamom and add it to roasted sesame seeds.

Ellu being dry roasted

3. Dry roasted Ellu and fried cashews is as shown in the image below.

Dry roasted Ellu, fried Cashews

4. Powder sugar in the mixer.  Transfer it to a pan and add pure ghee to it.  Place it on medium flame.  It solidifies and melts later on stiring continuously.

Sugar being melted in pure ghee

4. Add roasted Sesame and fried cashew mix  from step 2 and step 1 respectively to melted sugar syrup immediately and switch off the flame. Mix well.

Ellu-Cashew mix added to the sugar syrup

5. Spread the mix on a wooden plank and before it cools and hardens cut it failing which you wont be able to cut neat little pieces.

Ellu Burfi mix being cut into pieces

Ready to serve Ellu Burfi is as shown in the image below.

A closer view of the Burfi

How long it takes: 45 minutes

Number of Burfis: 25

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Milk Burfi (Diwali special – 3)

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The name itself is an introduction. People prepare it in different ways using either Chickpeas atta, wheat atta maida or Sujee as the base for the same. I have used Bombay sujee as base for the same. This recipe is an old one which I borrowed from my mother-in-law and is the favorite of all of us in the family. It really tastes like the Dood peda. One can even make use of the available dry fruits other than kishmish and Dates.

What you need to have:

1. Bombay sujee – 1 cup

2. Sugar – 4 cups

3. Pure ghee – Little more than 1/2 cup (depending upon the thickness of sujee)

4. Milk (Thick) – 3 cups (I have used good life (branded) milk)

5. Saffron strands – A few

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Ingredients of Milk Burfi

What you do with what you have:

1. Sieve Sujee in the siever, powder sugar in the mixer, soak cashews in a little milk for about an hour so that it turns soft. Just run in the mixer to mix with milk.

2. Place a wide bottomed skillet on medium flame and add ghee to it.

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Ghee being place in a skillet to melt

3. When ghee melts add Bombay sujee from step 1 to it and fry on a medium flame till you get a pleasant aroma.

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Sujee being fried in pure ghee

4. Boil milk on another flame and add it to the fried sujee to cook it. When cooked fully it will be solidified.(Add the cashews crushed with milk as well at this time. Quantity of milk should be the same . One should soak cashews in that milk itself and not extra in quantity.)

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Fried sujee being cooked in milk

5. Add powdered sugar from step 1 to the cooked sujee.

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Powdered sugar added to cooked sujee-milk mix

6. Keep stiring continuously on high flame without break and when it is about to be done add saffron strands to it. Lower the flame and keep stiring till the mixture leaves the sides of the skillet. Switch of the flame amnd keep stiring till it solidifies. (The flame depends upon your burner. Always adjust the flame. I have used (good life) milk for this dish. If thin milk is used then it could be a flop and chances of turning out very hard .)

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Miilk burfi mix being solidified

7. Pour the burfi mix on a wooden plank and cut it immediately.

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Burfi mix being spread & cut into pieces

Decorate it required dry fruits and serve. Store it in airtight containers and will remain afresh for more than 20 days if fresh ghee is used.

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Ready to serve Milk Burfi

Number of Burfis: around 150-175 pieces of above size

How long it takes: – 45 minutes

Note: 1. Always use Thick milk (fat milk) for this dish.

2. Always adjust the flame according to the size of the burner.

3. When the burfi is about to be done, one can switch of the flame and keep stirring till done. (This may take 6-8 minutes.)

4. As soon as it is solidified , spread it on a wooden plank and mark it immediately.

Almond Burfi

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26-2-2009-080

Almonds are very good from the point of view of health. A good ‘recipe’ is to soak a few almonds in water overnight and have it with milk the next morning. One can even grind it with milk add a little sugar and saffron and consume it as a beverage. We always use Almonds in almost all sweets, sometimes as large pieces or else grate it and sprinkle on top. Today I would like to put up Almond burfi. No introductions for we are all familiar with this delicacy. See other Burfi posts on this blog.

What you need to have:

1. Almonds – 1 Cup

2. Sugar – 1 and 1/2 cups

3. Milk -1 cup(I have used Good life or Amul taja  (branded milk)

4. Pure ghee – 2 tablespoons (Amul ghee)

5. Saffron strands – A few

6. Cardamom – 5-6

26-2-2009-067 Ingredients of Almond Burfi

What you do with what you have:

1. Soak almonds overnight in water and peal them. Peal and powder cardamom to a fine consistency and keep it aside.

26-2-2009-068 Pealed Almonds

2. Grind the pealed almonds with milk and sugar to a fine consistency and transfer the same to a wide bowl.

26-2-2009-073 The ground Almond burfi mix

3. Place the bowl of Almond burfi mix on medium flame adding 1 tablespoon  ghee and stir continuously. Lower the flame and when the mix starts thickening add the remaining ghee and also powdered cardamom from step 1 and also saffron strands to it. When the mix thickens to about the consistency of a chapati dough switch off the flame .

26-2-2009-074 Almond burfi ready mix

4. Just spread the mix on a wooden plank ( or the backside of a steel plate ) and cut into required shape and size. The image below is when i used 2 cups sugar for the burfi mix!

26-2-2009-075 Ready Burfi mix spread and cut into pieces

5. Ready to serve Almond burfi is as shown in the image below.

This image is when I added 1 and 1/4 cup sugar which turned out a little soft. This allows you to wait a while before cutting but it has a short shelf life of around 10 days at room temperature.

26-2-2009-080 Ready to serve Almond Burfi

Another image of the same burfi when I added exactly 1 and 1/2 sugar. This has a shelf life of more than 20 days at room temperature but has to be cut immediately.

29-1-2009-065 Ready to serve Almond burfi

How long it takes: 45 minutes

Number of Burfis: 50

Maida Sujee Burfi – Diwali Special 2

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This is an easy and a tasty sweet that can be tried by anybody ! Seriously !

It is a burfi with a combination of maida and the chiroti rava (the thin sujee) with pure ghee and dry fruits of one’s choice. I borrowed this recipe from one of my friends from college days. I thought of not forgetting and put it here as a diwali sweet so that it can be anyday prepared in future whenever needed. Here it goes.

What you need to have:

1. Chiroti sujee – 2/3 cup

2. Maida – 1/2 cup

3. Sugar – Little more than 1/2 cup

4. Pure ghee – 1/2 cup

5. Cashews – 10-15

6. Almonds – 15-20

Ingredients of Maida Sujee Burfi

What you do with what you have:

1. Grate both cashews and almonds and keep it aside.

2. Place a wide bottomed bowl on medium flame and add sujee and ghee. Roast it and when half fried, add maida and fry for around 15-20 minutes till you get a pleasant aroma.

3. At this add the remaining ghee, grated almonds and cashews from step 1 to it. Allow the mixture ( shown below) to cool.

Fried Maida and sujee

3. Dry roast gugar on a low flame for around 10 minutes till it turns transparent and is as shown in the image below. Add pealed cardamom to it.

Dry roasted sugar granules

4. On cooling, powder sugar granules and mix it to the fried maida and sujee mix from step 1. Mix it well and set it in a plate as shown in the image below. Cut it into required size pieces on setting after about one hour.

Burfi being cut into pieces

Decorate it with dry fruits of your choice and you are all set !

Decorated Maida Sujee Burfi

How long it takes: 90 minutes

Number of Burfi: 25-30

Seven Cup Burfi – Diwali Special 1

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This burfi is ready in a span of just 30-40 minutes. It is prepared with a combination of Besan atta or Wheat atta , pure ghee, sugar, fresh grated coconut, and milk. As my mom always says – when all these quality and tasty ingredients are added and a burfi or a laddu is prepared, it has got to taste heavenly. So here goes the recipe of seven cups burfi. I have used Wheat atta here.

What you need to have:

1. Wheat atta – 1 cup

2. Pure ghee – 1 Cup

3. Sugar – 3 Cups

4. Fresh grated coconut – 1 Cup

5. Milk – 1 Cup

6. Cashews  – 1/4 cup

Ingredients of Seven cup Burfi

What you do with what you have:

1. Grate cashews, powder sugar in the dry grinder & keep it aside. Also powder cardamom separately.

2. Place a wide based bowl on medium flame with 2 teaspoons of ghee in it and roast grated coconut till it turns out dry at which point you may shift it to another bowl.

3. Take some ghee in a bowl and add wheat atta and fry while stirring till you get a pleasant aroma.

4. Now add milk, grated cashews & powdered sugar from step 1, roasted coconut from step 2 to atta mix in step 3 and keep stiring till the mixture leaves the sides of the bowl. Add powdered cardamom from step 1 to it.

5. Spread it immediately on a wooden plank, cut it and is as shown in the image below.

Burfi mix spread on a wooden plan

Decorate it with a few strings of saffron and there you have your burfi !

Ready to serve Seven cup Burfi

Number of Burfi: 100 of above size

How long it takes: 45 minutes

Besan Burfi

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Besan or Chickpeas atta has its own multipurpose uses. It is used in the preparation of Laddus, mixture, Bhajji, Shev and you name it ! I would like to put up this Burfi today, a recipe which I borowed from a friend. I had been to her house last week and she served me for tiffin and it was really so yummy. The recipe is simple and the ingredients not too many, but it takes about 1 hour nevertheless. I prefer this one to many of the burfis available in the supermarkets.

What you need to have:

1. Besan atta/Chick peas Atta 1 cup

2. Sugar 2 cups

3. Pure Ghee 3/4 cup

4. Milk 1 cup

5. Cashew & Almonds 1/2 cup each

6. Cardamom 10-15

7. Saffron(optional) a few strings

Ingredients of Besan Burfi

What you do with what you have:

1. Sieve besan atta in the siever.

2. Powder sugar. Peal and powder cardamom and set aside.

3. Disolve Saffron strings in a spoon of warm milk.

3. Powder half of the dry fruits and slice the remaining.

4. Place a wide bottomed bowl on the flame with(Half he quantity of pure ghee) pure ghee in it. On melting add Besan with powdered and sliced dry fruits and keep stiring for around 10-15 minutes on a low flame. At this point you start getting a pleasant aroma.(If you can’t stir the flour mix easily then keep adding little in steps)

5. Add milk to the above mixture and keep stirring for a few minutes till it turns a little thick. Lastly add powdered sugar from Step 1 and keep stiring till the dough turns to the consistency of the chapathi dough.

6. Just before you switch off the gas add the powdered cardamom and saffron dissolved in milk from step 2 and set it on a wodden plank as shown in the image below. Mark it immediately to the required shape and cut into blocks.

Burfi mix spread on a plank

You may store it in airtight containers and have them remain afresh for more than 15 days at room temperature.

Ready to serve Besan atta Burfi

What to remember:

1. By experience one can alter the measurements of ghee and dry fruits. Actually one can make do with lesser less than specified above (1 cup).

2. Ensure that you should cut it before it begins to cool which is basically as soon as you switch off the gas. Having enough ghee makes it easier to cut too. I have added 1/2 cup of dry fruits powdered (for the flavor) and 1/2 being sliced (for the pleasure of picking them out and eating separately)

How long it takes: 1 hour

Number of burfis: 50-60

Tomato Burfi

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About Tomato Burfi

In my childhood days there was a fancy for burfies . Although several varieties of burfies were available in most shops, tomato burfi was only available in one particular shop. I liked tomato burfi since it was not too sweet and as one would expect had a sour tinge to it. I knew the shopkeeper well and this ensured that whenever a new stock of tomato burfi came in, I would have the chance to purchase some. Of course, my mom prepared them at home but it was not quite the same.

Several years later I thought I would as well give a try and since it turned out well, I am putting this up on the blog in order to share with my readers. It is an easy recipe and can be prepared it within 35-40 minutes. One or 2 pieces can be served for kids in their lunch box.

What you need to have:

Tomatoes (pulpy) – 250grams

Fresh grated coconut – 50 grams

Sugar – 350 grams

Cardamom – 10

Ghee – 1 teaspoon

Ingredients of Tomato Burfi

Ingredients of Tomato Burfi

What you do with what you have:

1.Wash, cut tomatoes into pieces and grind it in the mixer to a smooth consistency. Use a strainer to discard the skin.

2. Powder cardamom and keep it aside.

3. Crush sugar, grated coconut and tomato juice from step 1 in the mixer /blender together to a smooth consistency.

Tomato juice crushed with coconut & sugar

Tomato Juice crushed with coconut & sugar

3. Place a broad based bowl with the above mixture on a medium /high flame. Keep stirring until it turns thick (like chapathi dough) and does not stick to the side of the bowl.

4. Add cardamom powder and switch off the flame.

5. Pour the thick mixture on a piece of log. Apply a little pure ghee to the chapathi roller and roll it to the required thickness. Cut into required shape and size.

What they look like:

Ready to serve Tomato Burfi

Ready to serve Burfies

What to remember:

1. While crushing tomatoes please do not add water to it.

2. While stirring the mixture be careful to see that it doesn’t get burnt (and bitter). To check whether burfi is ready or not apply a little ghee to your finger tips and check if the batter can roll over it . It consumes exactly 30 minutes if adjusted flame between high & medium.

3. As with burfis, cut the mixture as soon as you take it off the gas.

As far as possible please use only pulpy tomatoes instead of the juicy ones. Buy baby tomatoes which are pulpy ones as shown in the image. (Oval shape)

How long it takes: 30 minutes

No of pieces: 25