burfi Archives - Dees Platter

Dry fruits burfi is a traditional Indian sweet which is prepared almost in every state of India with some variations. Some prepare it with only dry fruits, while some add grated coconut to make it more healthy whereas some bind it with crushed dates and others use jaggery syrup.

At my mother’s house every year dry fruits burfi was prepared on the occasion of Shree Krishna Janmashtami (celebration of the birth of Lord Krishna) with only dry fruits and sugar syrup. Here I have added dry coconut powder also.

Mixed dry fruits Burfi is the best homemade sweet for your family members. Moreover, you can have it during fasting days too. Navratri is just round the corner and you can prepare this Burfi for your 9 days fasting.

There is one more Burfi recipe in the blog and that is South Indian traditional festive sweet dish Seven Cups Burfi

For your fasting days I have one more post in the blog – dry fruits kheer, if you have sweet tooth can check that also Dry fruits kheer ,

INGREDIENTS:

Dry fruit mix 130 gm

Coconut powder 60 gm

Sugar 200 gm

Milk 1/4 cup milk

Water 1 cup

If you wish, you can take fresh or dry coconut powder.

Process:

Take all dry fruits of your choice and slightly roast each of them separately in 1/2 tsp desi ghee. Makhane (lotus seeds) might take slightly more ghee than other dry fruits.

Dry roast coconut powder for a minute. Roastingwill help to maintain the longevity of burfi.

After roasting, when dry fruits are slightly warm, grind them coarsely only to break them into pieces. Mix coconut powder in coarsely ground dry fruits.

In a wok pour water and switch on gas on full heat. Add sugar and keep on stirring it until it melts.

The moment sugar melts completely, add 1/4th cup milk in it to remove impurities of sugar.

With the help of big spoon remove impurities and then reduce heat to medium and let the sugar syrup become thick till it reaches 2 thread consistency.

In the meanwhile, grease one plate till the edges with desi ghee and keep it separate.

Keep a sharp eye on sugar syrup and keep on checking the thread regularly. The moment it turns in two thread consistency, immediately pour dry fruit mixture in it. Switch off gas and mix everything swiftly and pour everything in ready greased plate. With the help of flat spatula, spread the mixture evenly on a plate and pat it from all sides.

My plate was bigger than the quantity of dry fruits mix, so I kept the mixture in a limited place otherwise Burfi would be very thin.

Let it cool down for sometime till it becomes comfortably warm and then cut Burfi with the help of sharp knife in any shape or size.

Enjoy dry fruits Burfi with your family and friends.

Seven cups burfi, this name sounds very different for a mithai. Even I thought the same when first time I read Seven cups burfi post at my favourite blogger Gayathri Kumar’s blog Cookspot. After reading the whole recipe also, I was hesitant to try because didn’t know how it would taste. Though Gayathri’s recipes are no fail and I have tried a lot of them. Maybe I was hesitant because to prepare this sweet raw besan (gram flour) was used, and my experience till now was that if besan is raw, it wouldn’t taste nice and it will stick in the mouth while eating.

Few weeks before I had gone to Vandana’s house (dear friend in the apartment) and she offered me the same seven cups burfi and packed some for my husband and daughter also.

And did I like the taste?

I loved it!!! and so did my husband and daughter. Now I was determined to give it a try……….

The traditional recipe has total seven ingredients, but I reduced the amount of sugar, because three cups seemed a bit lot, so now with my version it is 6 cups Burfi.

Ingredients:

Besan (gram flour) 1 cup

Granulated sugar 2 cups

Pure Ghee 1 cup

Grated coconut 1 cup (fresh or dry)

Milk 1 cup

Procedure :

Grease one big plate and the back portion of a spatula, and keep them separate.

In a vessel mix sugar and coconut and keep them aside.

Sieve besan to avoid lumps. Take a heavy bottom pan or kadai and from one cup ghee take 1 tbsp and pour in the pan. Switch on gas and add besan in the pan. On medium heat roast it only for 4 to 5 minutes.

After 5 minutes add the mixture of coconut and sugar. Keep the heat on sim till we finish adding all ingredients to avoid it burning from the bottom.

Mix them properly and add ghee.

Mix ghee properly and add milk.

Now increase the heat to medium and continuously keep on stirring it. Sugar will start melting and whole mix will be thin in the beginning, but slowly it will start becoming thick.

Keep on stirring, as mixture will be turning more thick and leaving the sides of the pan. This is the indication that mixture is ready to set in the greased plate.

Pour the mixture in greased plate and spread it evenly with the help of greased spatula. The benefit to pat it with a greased spatula is that the burfi mixture wouldn’t stick to it.