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

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.

CASHEW BADAM BURFI

This is also an easy recipe as Kaju Katli & Badam Katli. Here, I have done with slight variation giving importance to the sugar syrup one string consistency, which ended in reducing the cooking time and the burfi came out very well. It took around just 20 minutes. Soaking,peeling the almond and drying it has to be done little earlier. Easy way of peeling almond is to soak in hot water for 10 minutes and rub in between fingers, so that the skin gets peeled off easily. It has to be dried on a clean towel  before grinding into powder.

INGREDIENTS:

Cashew nut - 1/2 cup

Almond/ Badam - 1/2 cup

Sugar - 1 cup

Cardamom powder - 1/2 tsp

Ghee - 1 tsp

METHOD:

1. Soak Badam in hot water for few minutes and peel off the skin and pat dry it for an hour.

2. In a mixer, grind cashews to slightly coarse powder and transfer it to a plate.

3. Add badam and powder it the same way and transfer it to the same plate and add cardamom powder to it.

4. Grease a burfi tray with little ghee and keep aside.

5. In a thick bottomed tawa, add sugar and 1/2 cup of water and allow it to boil.

6. At first the sugar dissolves completely and starts boiling. 

7. Use a spoon/ladle and check for consistency by using the forefinger and thumb finger.

8. First, we will get the half string consistency and then one string consistency.

9. Immediately add the powdered cashew and badam and mix well so that no lumps are formed. The sugar syrup combines well with the powder in a minute.

10 When the mixture starts thickening, switch off the flame and keep on mixing for few minutes.

11. The mixture will thicken and start coming together. Add ghee and mix well.

12. Transfer to the burfi tray and level it using a spoon/ ladle.

13. When it little warm, draw lines of desired shape and size using a knife greased with little ghee.

14. After it cools down completely, the burfis can be easily removed.

15. Tasty and delicious CASHEW BADAM BURFI is ready.

Note:

• Do not run the mixer for a long time, the powder might turn sticky.
• Switch off the stove immediately when the mixture starts to thicken to avoid over cooking.
• It has to be mixed well till it comes together like a dough. 
• If over cooked, the burfis will turn hard.

BADAM KATLI

Badam Katli is a quick and very easy recipe which can be done in minutes. Diwali festival is fast approaching in a fortnight from now. So, I have posted this recipe. This burfi is very soft and semi transparent compared to Kaju burfi and can be prepared the same way as we prepare Kaju Katli which has been already posted in this blog.

INGREDIENTS:
Badam - 1 cup
Sugar - 3/4 cup
Cardamom powder - a pinch
Saffron strands - a little
Ghee - 2 tsp

METHOD:
1. Soak Badam in hot water for an hour and remove the skin. Let it dry for sometime.
2. In a mixer, add the badam and saffron and make into a coarse powder. Do not over run the mixer since the badam might turn sticky due to the oil content in it.
3. Meanwhile, in a thick bottom tawa add sugar and 1/2 cup of water and allow to boil.

4. When the sugar dissolves completely and starts boiling add the badam powder and stir well. 

5. Mix continuously adjusting the flame from low to medium.
 6. In 10 to 12 minutes time, dough will start leaving the pan. Take a little and roll into a small ball after greasing fingers with ghee. 

7. If it rolls into a soft ball, switch of the flame. If it is sticky, stir for a minute and try again.
7. Add ghee and mix well.
8. Allow to cool for few minutes. 
9.Grease a burfi plate/butter paper/plate with little ghee.

10. Knead the dough with hands and transfer it to the plate.
11. Stretch using a flat bottomed cup and cut into desired shape.
12. If transferred to a butter paper, use rolling pin to flatten it.
13. Tasty and soft BADAM KATLI is ready. 

Also see for Badam Halwa in this blog

Note:

•  little milk powder can be sprinkled while kneading into dough, so that the burfi doesn't look transparent.
• Saffron is optional. Adding saffron gives a tinge of yellow colour to the burfi.