Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe Biography

Source(google.com.pk)

Indian Sweets Burfi Recipes Biography

Ingredients:

Dried Figs : 200gms (Around 1 1/2 to 2 Cup).

Dates (Seeds removed or seedless): 180gms (Around 1 1/2).

Pistachio : 30-40 

Almonds : 25-30

Cashews: 25-30

Ghee or unsalted butter (Less than 1/2 cup)

Edible silver leaves.

Lots of love (Love is essential to all my cookings :))

Key Kitchen tools and utensils :

A deep frying non stick pan to cook.

A flat square tray (glass or plastic).

Spatula to spread.

Mixer gridner

Lets start with preparation in next step :)

Step 2: Preparation

Picture of Preparation

chopped2.jpg

Once all the necessary ingredients are set, lets start preparing the figs and dates.

Soak figs in water for about 2-3 hours.

Finely chop almonds, pistachios and cashews.  

When the figs are soaked for 2 hours, chop the dates and soak them in hot water for about 30 minutes.

Once the figs and dates are soaked nicely, do as follows:

Drain water from fig and make a puree in grinder, if required add water (you can use the same water in which figs were soaked).

Drain water from dates, allow them to cool and make puree (add water if required.)

Prep time: 15 min.

Cook time: 75 min. (including 60 mins for setting)

Serves: 4-6

Ingredients:

Powdered Cashews – 1.5 cups (150gms)

Powdered Sugar – 1 cup (110gms)

Instant Non-Fat Dry Milk (Milk Powder) – 1/2 cup (60gms)

Cardamom Powder – 1/8 tsp

Water – 2 tbsp

Rose Essence – 2 drops (optional)

Method:

1. Take a double-boiler (see below) and bring the water to boil.

2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.

3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.

4. Pour the Cashew Powder in a mixing bowl.

5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.

6. Add the Cardamom Powder and mix them all well.

7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water.

8. Start kneading by adding a little water at a time.

9. Knead till it forms a dough and the cashew starts letting oil go.

10. Grease hands and rolling pin for easier rolling.

11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.

12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).

13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.

14. Store in the refrigerator and serve at room temperature for great taste.

Double Boiler:

1. Take a pan and add water to it and bring water to boil.

2. Take another pan that will sit well on top of the bottom pan (not submerged in).

3. The water in the bottom pan is boiled.

4. The top pan is used for cooking/heating so that it is not intense and direct heat.

5. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.

See Video for demonstration.

Tips:

1. Adding Varak gives it a very traditional and a grand look but if you don’t have it, the burfi will taste just as good.

2. We noticed that powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder.

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe

Indian Sweets Burfi Recipe