sweets-burfiiiis

COCONUT burfi

coconut burfi

  

INGREDIENTS 

400 grams dry grated coconut
150 grams brown sugar
150 grams sugar
2-3 tbsp. Ghee.

PREPARATION:

Roast grated coconut in 1 tbsp. ghee. In a frying pan take brown sugar and mix sugar. Add a little water and boil the mixture. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix coconut. Mix well and pour in a greased thali. Cut into pieces and serve.

DATES burfi 

Dates Burfi

INGREDIENTS

1/2 kilo dry date,      1 1/2 quart milk,

300 grams mava (ricota cheese),      3 cups sugar,

1-cup ghee ,      100 grams dry,

50 grams pistachio,      100 grams almond,

5 tbsp. Pepper powder,      10 grams cardamom,

10 grams mace,      5 cloves,

1 nutmeg.

PREPARATION:

Take dry dates, remove the seeds and make into powder, shift the dates powder.

make almond, pistachio, cardamom, mace, cloves and nutmeg into powder.

in frying pan take milk and mix dry dates powder. Boil the mixture on a low heat, till it thickens. Then add grated mava (ricota cheese) and ghee and roast till brown in color.

in another pot take sugar and add water till it sinks. Boil the syrup to 2 tar. Add the date and mava (ricota cheese) and mix. Add dry- fruit powder, dry powder and mix well. Pour in a greased thali, press it and add ghee over it. When cool cut into pieces and serve

                                                        ALMOND BURFI
 

Almond sweet

1 ½ cup almond 2 cup milk        

4 cup sugar ghee

6-8 cardamoms.
Preparation:

Soak almonds in water for 4 to 5 hours. Remove the skin and make a paste in mixer.
in a frying pan add almond paste, sugar and milk. Stir on the gas. When thickens add ghee and cardamom powder. Remove from the gas.
Grease a plate with ghee and spread mixture evenly. When cool cut into pieces.

CHIKOO BURFI

Chickoo Burfi

6 chickoos, 1 1/2-cup sugar            

     6-7 cardamom powder

150 grams ricota cheese          

  1-tbsp. ghee

PREPARATION:

Peel and chop the chikoos. Roast in a frying pan and add ghee. Roast on low heat until it becomes like a lump. Add sugar. When sugar dissolves add ricota cheese, cardamom powder. Cook until it thickens and spread in a pan.

Decorate with crushed charoli. Let it cool and then cut into the pieces.

  AVIL (POHA)BURFI

 

Poha Burfi

INGREDIENTS:

400 grams parched rice (pohaa)      200 grams sugar

1/2-tsp. cardamom powder      5-6 almonds chopped

1/2 nutmeg      4 tsp. ghee.

PREPARATION:

Clean and wash parched rice. Leave in the shift for 1/2 hour.

In a frying pan melt ghee and roast the parched rice for 10 minutes. Add 6 cups water. When cook add sugar and stir. Add cardamom powder, chopped almonds and nutmeg powder. Mix 4 tsp. ghee. Stir until the ghee separates. Grease a plate and spread the mixture evenly.

Cool and cut into pieces

BESAN BURFEE

INGREDIENTS:

Besan  Burfi

1/4 kilo coarse grams flour (besan like rava)

50 grams ricota cheese      1-tbsp. milk

1/4 kilo sugar      1/4 kilo ghee

1-tsp. Saffron

1-tsp. cardamom and nutmeg powder

1-tbsp. almonds-pistachio chopped.

PREPARATION:

Take flour in a bowl. Add warm ghee and warm milk. Press the flour and leave for 15 minutes. Shift and roast in the saucepan until light brown on low heat. Dissolve sugar in a little water and boil to make the syrup. Add roasted flour, cardamom and nutmeg powder to the syrup. Cook until it stops sticking to the side of the pot and looks greasy. Spread in a plate. Decorate with chopped almonds and pistachio. When cool cut into pieces.

WALNUT BURFI

Sweet

 
INGREDIENTS:

500 grams walnuts      200 grams sugar

1/2-tsp. cardamom powder

150 grams ricota cheese      yellow color

4-tsp. ghee

PREPARATION:

Grind walnuts in the mixer. Melt ghee in a frying pan. Add ricota cheese and roast. Mix crushed walnuts with ricota cheese. 

Boil the sugar and water to make the syrup. Add the mixture and cook on a low heat. Stir and add cardamom powder and color. Grease a plate and spread the mixture evenly.

Walnut burfi is tasty.

Nilakadali CHIKKI

INGREDIENTS

500 grams groundnut,      200 grams brown sugar,

 100 grams sugar,      2-3 tbsp. Ghee.

PREPARATION:

Roast groundnut and remove its skin.

in a frying pan take brown sugar and mix sugar. Add a little water and boil the mixture. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix groundnut. Mix well and pour in a greased thali. Cut into pieces and fill in the container.