WHEAT BURFI | DIWALI SPECIAL

WHEAT BURFI

This recipe is similar to Chocolate burfi.

INGREDIENTS:-

Wheat Flour - 1/2 cup
Any Chocolate flavoured health drink powder - 2 tbsp
Ghee & Oil Combination - 1/4 cup
Water - 1/4 cup
Sugar - 1/2 cup

METHOD:-

(1) Grease a plate with little ghee and set aside.

(2) Heat a non-stick pan, using spatula, dry roast the wheat flour in sim - medium flame, till nice aroma arises.

Now add the ghee & Oil mixture to the dry roasted wheat flour, fry it/roast it, continuously, till it becomes like a soft batter form. It took 4 to 5 minutes for me.

Now add health drink powder and mix well, so that the powder binds with the wheat flour.

(3) Remove the contents from the pan and restore it in a bowl and set aside.

(4) In the same pan, add sugar and water;







allow the sugar to dissolve and boil;

Till it reaches one string consistency. Switch off the flame immediately and remove from the burner.

 

one string consistency

(5) Add the roasted wheat flour mixture to the sugar syrup. Give a quick mix so that no lumps were formed. The final consistency is flowing consistency. It should fall to the greased plate, without scrapping it with spatula.

(6) Pour the mixture quickly into the greased plate and tap the greased plate, so that it will be evenly spread.

(7) Mark with a knife in the desired shape as you wish, when it is in lukewarm.

(8) Cut into pieces, when it is in room temperature.

(9) Flip the mould/plate over another plate and let it rest for 5-10 minutes. Tap it hard, so that the pieces fall to the plate.


Note:-

If the final consistency is in dosa batter consistency means, you will get very soft burfis...

If the final consistency is in hard Idli batter consistency means, you will get hard burfis...

CHOCOLATE BURFI | DIWALI SWEETS

CHOCOLATE BURFI

INGREDIENTS:-
All purpose flour / Maida = 1 cup
Any chocolate flavour health drink powder = 3 tbsp
Sugar = 1 cup
Water = 1/3 cup
Ghee = 1/2 cup (unmelted)

METHOD:-
(1)  Grease a plate with little ghee and set aside.
(2)  In a non-stick pan, heat ghee in sim flame and maida flour, roast it till raw smell goes. It took 4  to 5 minutes for me. Now add health drink powder and mix well so that the colour of maida changes.
(3)  Remove the contents from the pan and restore it in a bowl and set aside.
(4)  In the same pan, add sugar and water; allow the sugar to dissolve and boil, till it reaches one string consistency. Switch off the flame immediately and remove from the burner.
(5)  Add the roasted maida mixture to the sugar syrup. Give a quick mix so that no lumps were formed. The final consistency should be between dosa batter -  hard idli batter consistency.
(6)  Pour the mixture quickly into the greased plate and tap it, so that it will be evenly spread.
(7)  Mark with a knife in the desired shape as you wish, when it is in lukewarm.
(8)  Cut into pieces, when it is in room temperature.

Note:-
If the final consistency is in dosa batter consistency means, you will get very soft burfis...
If the final consistency is in hard Idli batter consistency means, you will get hard burfis...

COCONUT BURFI | EASY BURFI | BEGINNER'S RECIPE

Coconut Burfi is one of the Simplest traditional sweet done on festive occasions. It is suitable for beginners, since there may not be any complications while doing this recipe. This recipe is done using fresh coconut, sugar and milk. Even dessicated coconut can be used. But, fresh coconut tastes better even though the burfis will not be that much white in colour since little bit of brown part of the coconut sticks while grating. 

For pure white burfis, dessicated coconut can be used. Otherwise, coconut should be placed in the freezer compartment for an hour or two, so that the white part alone can be grated.

Video recipe of Coconut Burfi

INGREDIENTS:

Fresh Coconut - 3 cups

Sugar - 1 cup

Milk -1 cup

Cardamom - 1/2 tsp

Ghee - 1 and 1/4 tsp

* use the same cup of measuring

METHOD:

• In a tawa, add coconut, sugar and milk.
• Place on flame and cook for 5 to 6 minutes.
• Always keep the flame to medium till it turns watery.
• At first, the sugar gets blended together.
• After stirring for few minutes it becomes watery.
• Keep on stirring in low flame so that it doesn't get burnt.
• Add  1 tsp of ghee and cardamom powder and keep on stirring.
• After some more time, the it thickens.
• When it starts coming together, add to a tray greased with ghee.
• Level it using a spoon.
• Rest for an hour.
• Draw lines of desired shape and size.
• Tasty Coconut Burfi is ready.

Step wise recipe with pictures:

1. In a tawa, add coconut, sugar and milk.

2. Place on flame and cook for 5 to 6 minutes.

3. Always keep the flame to medium till it turns watery.

4. At first, the sugar gets blended together.

5. After stirring for few minutes it becomes watery.

6. Keep on stirring in low flame so that it doesn't get burnt.

7. Add  1 tsp of ghee and cardamom powder and keep on stirring.

8. After some more time, the it thickens.

9. When it starts coming together, add to a tray greased with ghee.

10. Level it using a spoon.

11. Rest for an hour.

12. Draw lines of desired shape and size.

13. Tasty Coconut Burfi is ready.

ALMOND BURFI | DIWALI RECIPE

ALMOND BURFI

I tried this version of making Almond Burfi, by taking  Burfi  using Oats  as reference.

INGREDIENTS:-
Whole Almond/Badam = 1 cup
Sugar = 1/2 cup
Water  for making sugar syrup = 1/4 cup
Saffron strings = few strings (optional)
Ghee = 1 tablespoon

Almond /Badam Powder Making:-
Keep the Almond/Badam  in Freezer for 12 hours. After the stipulated time, add the almonds to a blender/mixer jar. (Make sure that the blender is dry.). Depending upon the size of the jar, we can make powder. It nearly took 3 times to blend it to powder. Using pulse mode, 3 to 5 times with frequent intervals, blend it to a powder form. Don't run the mixie continously, as the oil content in the almond releases, then we can't make powder.

Using siever, sieve the powdered almond to get a fine powder. The remains which will be in coarse form can be blended in final along with other remains of almond coarse powder. Blend & sieve the rest of the almonds in the same manner. After sieving when there may be a tablespoon of coarse badam powder. (This coarse powder can be used in preparation of  gravies.)

METHOD:-

1) Grease a plate with ghee and set aside.
2) In saucepan add sugar and water, allow it to boil to prepare one string consistency.
3) Keep the flame in low/sim, heat non-stick tawa, add the finely powdered almonds, pour the one string sugar to it and mix well.
4) Add half of the ghee to it and mix well so that it leaves the sides of the tawa. Switch off the flame and add the remaining ghee to it. Mix well. Pour immediately to the greased plate and make it flat.
5) Cut into desired shapes, when it in lukewarm stage. Remove from the plate, when it completely cools down.
6) Almond Burfi is ready to serve.

See also for Cashew Badam Burfi, Nuts Burfi

KAJU BURFI | CASHEW BURFI | KAJU KATLI

Kaju Burfi is one of the easiest dessert/sweet for beginners. It can be done in short span of time. It is done by adding powdered cashews to sugar sugar syrup with one string consistency. Moreover, I have added milk to get soft texture.

Cashews have oil content in them. So,this recipe doesn't require much ghee/oil. Just ghee is used for greasing purpose. See blog for Easy Kaju Katli, done without giving importance for Sugar syrup consistency.

• Kaju Pista Katli
• Badam Katli
• Oats Burfi
• Mysore Pak

Video recipe of Kaju Burfi

INGREDIENTS:
Cashew - 1 cup
Sugar - 1/2 cup
Water 1/2 cup
Milk - 2 tsp
Cardamom - 1/2 tsp
Ghee - 1 tsp

METHOD :

• Powder the cashews a to little coarse mixture, using a mixer. Add cardamom powder.
• Do not over run, use the whipper button.
• In a thick tawa, add sugar and water and allow to boil.
• After 3 to 4 minutes, check for 1 string consistency.
• If not, let it boil for some time.
• When the consistency is reached, add powdered cashew.
• Add 2 tsp of milk.
• Keep on stirring.
• At one stage, it starts to leave the sides.
• After few minutes, it comes together like a dough.
• Transfer to a greased plate.
• Allow to cool a bit, and knead with hand to get a soft dough.
• Flatten using a cup greased with ghee or use a rolling pin.
• Draw lines to get desired shape.
• Tasty Kaju Burfi is ready.

Step wise method with pictures:

1. Powder the cashews a to little coarse mixture, using a mixer. Add cardamom powder.

2.Do not over run, use the whipper button.
3. In a thick tawa, add sugar and water and allow to boil.

4. After 4 minutes, check for 1 string consistency.
5. If not, let it boil for some time.

6. When the consistency is reached, add powdered cashew.
7. Add 2 tsp of milk.

8. Keep on stirring.
9. At one stage, it starts to leave the sides.

10. After few minutes, it comes together like a dough.

11. Transfer to a greased plate.

12. Allow to cool a bit, and knead with hand to get a soft dough.

13. Flatten using a cup greased with ghee or use a rolling pin.

14. Draw lines to get desired shape.

15. Tasty Kaju Burfi is ready.

BURFI using Oats

Burfis were made using all purpose flour/maida. But this version of Burfi is made using Oats.

 BURFI

INGREDIENTS:-
Powdered Oats - 3/4 cup
Sugar - 1/2 cup
Water for making sugar syrup - 1/4 cup
Ghee - 1/4 cup + 1tsp for greasing a plate
Boost powder / Bournvita powder - 2 tbsp (optional)

METHOD:-
Heat ghee in a kadai and add powdered oats to it and fry for 4 to 5 minutes till a nice aroma arises. Add boost /bournvita powder (it is completely optional, instead for regular sugar, you can use brown sugar).
Restore it in a bowl.
Now in the same kadai, add sugar and water and allow it to boil till you reach 1 string consistency. It took nearly 8 minutes in medium flame. Once one-string consistency is reached, pour the oats mixture to this sugar syrup and mix well so that no lumps formed.
When the mixture doesn't stick to the kadai, pour it over a greased plate. Allow it to rest for 5 minutes. Cut into desired shapes, when it is in lukewarm heat. Remove the pieces, when it completely cools down. The total time to prepare this burfi, is 20 minutes only.

KAJU PISTA KATLI

This recipe is similar to Kaju Katli. We take equal portion of Kaju/Cashew and Unsalted Pistachios for this recipe. The green colour we get is natural and its flavour is unique. We can even make this katli more healthy by adding almonds too. See also for Cashew Badam Burfi and Badam Katli

INGREDIENTS:

Cashew nut - 1/2 cup

Pistachios -  - 1/2 cup

Sugar - 1/2 cup

Cardamom powder - 1/2 tsp

Ghee - 2 tsp

METHOD:

1. In a tawa, add cashews and pistachios and stir for few minutes till it becomes little warm. Allow to cool completely. No need to over roast it.

2. In a mixer, add the nuts and grind to a fine powder, add cardamom powder and keep aside. 

3. In a tawa, add sugar and 1/2 a cup of water and allow to boil.

4. Grease a burfi plate with little ghee.

5. Check for one string consistency, it might take 5 to 6 minutes approximately.

6. Lower the flame at once, add the powdered nuts and mix thoroughly.

7. At first it will turn watery and then starts to leave the sides of the pan. Switch off the flame.

8. Add ghee, give a mix and transfer the contents to the greased plate.

9. When the mixture is warm, cut into pieces of desired shape.

10. Tasty and tempting KAJU PISTA KATLI is ready.

Note:

• Do not over cook after it leaves the sides of the pan, it might harden faster and we will not be able to cut into pieces.