Week 2 Day 1 of BM #57 -
I had a phobia of burfis. I was always skeptical whether the burfis would come out crisp or soft or rock hard. But after so many years, recently I asked amma to give me some courage to make it for Varalakshmi Vratham. I followed her recipe to the T and these came out very well.
Recipe Source Amma
Besan / Gram Flour / Senagapindi 1 cup
Milk 1 cup
Sugar 2 cup
Coconut 1 cup (I used Dry Coconut Powder)
Ghee 1 cup (I used a little less than 1 cup)
Dry Fruit Powder (I used Almond-Cashew Powder) 1 cup
Method Of Preparation -
Grind/Blend Besan, milk, sugar and coconut until there are no lumps.
Heat a non-stick heavy bottomed pan, add 1/2 cup of ghee and the blended ingredients and keep stirring until the whole mixture comes together into a single mass.
It typically takes about 20-25 minutes of constant stirring. Make sure it is on medium heat.
When the mixture stops splashing and kind of separates and shows signs of solidifying upon cooling, add 1/4 cup of ghee and the dry fruit powder.
Meanwhile, prepare a cookie tray with raised edges. Line it with parchment paper.
Mix well and keep stirring until the mixture solidifies upon cooling. [Pinch a small portion of the mixture and roll in between your fingers to see if it solidifies] Remove it from heat.
Immediately pour the hot mixture on to the lined cookie tray and pat it uniformly all over the cookie tray.
Slice with a pizza cutter into desired shapes. Don't separate the pieces yet. Leave it aside for cooling.
Upon cooling, separate the pieces and store in air tight container. They stay good for a few days.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.
Preparation Time 30-35 min
Makes 40-45 1 inch squares