Dry fruits Burfi

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.

 

Besan churma

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Besan churma
I love sweets prepared with Besan (gram flour) whether it is besan ke ladoo, besan ki barfi, besan ki boondi or besan ka churma.
To prepare besan ka churma we need little bit of coarse besan flour, not the regular very fine grinded besan. But in case if you are not able to find the coarse besan, go ahead with any variety It will still be delicious sweet.

Ingredients:
Besan 1+1/2 cups
Desi melted ghee 5 tbsp
Water/milk for kneading (according to the requirement)
Powdered sugar /bura 3/4 cup +2 tbsp
Melted ghee later to be added in churma and for frying.
Chopped mix dry fruits and cardamom powder.
Method :

Take besan and sieve it, then add
5 tbsp ghee in it and mix it.
Prepare dough with 50/50 water/milk mix or with milk only.
Dough should be neither too tight no too soft.
Make balls from the dough and press them flat with your palms like mathri and fry them nicely in hot ghee…

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Have to be really careful while frying so that the outer crust does not become very hard and from inside they should not remain raw.
So keep on changing your flame from just medium to sim.
When we are frying besan, always keep in mind that it gets fried soon compared to wheat flour, so keep a sharp eye and continuously keep on turning them upside down to avoid getting dark brown otherwise the outer layer will be too crisp and it won’t be good for churma.

Once all mathris are fried, take them out. Break them into pieces while they are hot, to avoid the outer layer becoming dry in the cooling process and grind them into mixer.

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BE CAREFUL.. You are not making a powder here….we need it in the form of normal sooji or rava so turn on mixie for 5-7 seconds…and take out the mixture and sieve it in a strainer which has small holes.some big chunks of mathris would be left in the strainer. Grind them again and keep on doing the process until you finish all big pieces
Now you have CHURMA which is very dry…so add melted ghee generously. Let it cool down if still it is warm.
Then add bura or finely grinded sugar according to your taste.

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Add mixture of chopped dry fruits along with cardamom pwd..

Your delicious CHURMA is ready.
You can’t stop yourself from tasting it immediately because by now your house is full of wonderful aroma of besan churma immersed in desi ghee.

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Seven Cups Burfi

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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. Read the whole recipe, but 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. IMG_20170312_125937735_BURST000_COVER_TOP

Mix them properly and add ghee.

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Mix ghee properly and add milk.IMG_20170312_130426914

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.IMG_20170312_131709627

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. IMG_20170312_132502991.jpg

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. IMG_20170312_133048022.jpg

When this mixture is half cooled, cut it vertically and horizontally. Now let it cool down completely. IMG_20170312_133732999

Take out all the pieces carefully and enjoy this delicious south Indian sweet with your family and friends!

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