According to me, the quantity of sugar in 7 cup cakes (burfi) is too high and when I tried to follow the exact recipe, I found that the sweetness was too much that I had to do something to wash off the sugar. I reduced the sugar in the recipe and substituted coconut with almonds which gave more richness and softness to this burfi.
I used a normal heavy bottom kadai to make this burfi and one of my observation is that, if u use a non-stick pan or kadai, u can use half the ghee to make this sweet.
Ingredients :
1 cup besan ( chickpea flour )
1 cup powdered almonds ( powder along with the skin )
1 cup milk
1 cup ghee ( including the ghee to grease the plate or thali )
2 cups sugar
1/2 tsp. cardamom powder
Method :
1. Seive the besan and in a heavy bottom kadai mix the besan and ghee and saute on a medium flame till the besan is fried and gives out a sweet aroma.
2. Add the sugar, warm milk and the almond powder and mix well and keep stirring so that no lumps are formed.
3. Keep stirring the mixture till it becomes thick ( approximately 20 - 25 mins. on a medium flame ).
4. Drop a little paste into cold water and try to make a ball out of it. If a firm ball is formed, then remove from heat mix in the cardamom powder and spread out into a greased plate.
5. Allow to cool for 10 - 15 mins. and then cut into desired shape.
This recipe goes to Sweet Series - Halwa, Kathli, Burfi & Peda hosted by Mythreyee of Paajaka Recipes
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3 comments:
burfi looks deleciousssss sucharitha
First time here you have a very nice space here...this burfi sounds delicious, have never used besan and almond in the same sweet...good one :-)
delicious burfi ... with almonds, it would taste divine
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