sweeets

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.

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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.