A niece of mine had liked the besan burfi that I had prepared for her baby shower. When I went visiting her after her pretty princess was born I wanted to carry a box full of same besan burfi. I remembered my mom not using channa/channa dal or besan (chick pea) in any food item prepared for new moms. Chick pea is believed to cause bloating in both mom and child. I thought of using semolina instead of besan in the burfi and add saffron to enhance colour, taste and nutrition. She liked this burfi equally and that made me happy.
Prepare this burfi and tell me how it tastes
Ingredients
- Semolina - 3/4 cup
- Sugar - 1 cup
- Grated coconut - 1 cup
- Condensed milk - 3/4 cup
- Milk - 1/2 cup
- Ghee - 3/4 cup
- Saffron - a few strands
- Raisins - 1/2 cup
- Chopped almonds - 3 spoons
- Cardamom - 8
- Dry grind grated coconut to get fine powder.
- Finely chop almonds, roast and keep aside
- In a thick bottomed pan/wok/kadai combine milk, condensed milk, sugar, ghee and coconut
- Start heating on a low flame with constant stirring to avoid sticking and burning
- The mixture starts thickening. When reduced to half add soaked saffron and raisins
- Continue stirring till ghee starts separating and the mixture looks sticky, one combined mass, add cardamom powder, mix well
- Pour hot mixture into a plate greased with ghee and flatten as shown using a flat spoon, sprinkle roasted almonds
- Let it cool for 2 minutes and cut using a knife/pastry cutter into desired shape and size
- Store pieces in an air tight container after burfi cools down completely.
Comments
Post a Comment