Some Mouth-Watering Burfi Recipes
February 27, 2009
Matar burfi
Ingredients:
200 gm green peas, 25 gm pista, 25 gm cashew nuts, 100 gm khoya, 1 tsp cardamom powder, pinch of jayphal, chandi vark, 300 gm sugar, 50 gm bura, 50 gm ghee, 25 fm badam, pinch of soda, 6 drops of green color
Method:
Pour peas in one liter of water and boil it. Add pinch of soda to the boiling water.
When peas gets soft, pour them into another plate.
Pour all the peas in a blender and prepare a nice paste.
Heat ghee in a pan and sauté peas in it.
Add khoya to pan and sauté again. Take the pan off the flame.
Heat another pan on flame and prepare a nice chaashni with sugar and water.
When chaashni gets prepared, close the flame and pour khoya and peas mixture in it. Mix well.
Add green color.
Add chopped dry fruits.
Add bura and mix well.
Pour the prepared stuff on a plate to cool down.
place chandi vark on top.
cut into desired shape using knife.
Serve.
Coconut burfi
Ingredients
1 kg coconut, 500 gm ghee, 2 ½ kg sugar, 3 kesar pieces, 5 gm pista, 1 kg khoya, 100 gm badam, ghee, 500 gm milk, chandi vark
Method:
In a pan, pour mava and coconut with half kg milk. Mix well.
When mava and coconut gets dissolved properly, add 500 gm ghee and sauté again till the color changes to brown.
Add badam paste also.
When everything gets cooked well, take off pan from heat.
In another pan, prepare chaashni with water and sugar.
In chaashni, pour the prepared coconut and khoya mixture. Mix well.
Pour this mixture on plate and let it cool down. Sprinkle chopped pista on it and layer of chandi vark.
Cut into desired shape and serve.
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