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Ingredients:
1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet
Preparation:
1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool
a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread
consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently
press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight
container.
Ingredients:
• 3 cups Raw Cashew Nuts
• 2 cups Water
• 2 cups Sugar
• Silver foil
How to make Kaju Burfi:
• Grind the cashews to make a fine powder.
• Next prepare a sugar syrup by combining water and sugar together in a pot and heating them.
• Stir continuously until it has a 2-thread consistency.
• Turn off the flame.
• Dissolve cashew powder in the syrup. Make the solution thick.
• Spread the solution on a greased plate and put silver foil on it.
• Allow to cool and then cut it into pieces.
• Kaju Burfi is ready.
Burfi/barfi is a common Indian sweet. It comes in scores of different varieties and flavours,
sometimes made into 2-3 tiers of different flavours and colours. This is the original, traditional
way of making burfi/barfi, using khoya or mawa 1 or khoya or mawa 2 condensed milk solid.
This recipe is for making plain khoya burfi, with instructions on how to make other flavours.
Burfies are quite easy to make so why not give them a try! Makes 20-25 pieces.
Ingredients
Instructions
1. Mash or grate khoya. Cook it in a heated wok or karahi, until it becomes pink…ish in colour
and comes off the edges of the pan. Keep aside in a metal or heat proof bowl.
2. Bring water to boil add sugar and stir to dissolve. Boil briskly until 3 wire consistency is
obtained.
3. Pour over the mawa, mix quickly and turn out on to the greased tray.
4. Spread with a spatula, to approximately 2 cm. thickness. Even out with wetted fingers (to stop
sticking).
5. Sprinkle pistachio/almonds, if used, and press gently into the khoya.
6. Put silver sheets on top gently, covering most of the surface. These come with a paper
backing. You simply place each sheet on the burfi/barfi, silver side down and peel off the
paper.
7. Cut burfies/barfies in diamond or square shapes when cool and store in an airtight box.
8. Chocolate burfi/barfi
9. Dissolve 3-4 tsp. cocoa powder in 1 tsp. of water or milk, before you start cooking. Keep it
aside, ready.
10 Cook as basic burfi/barfi recipe until step 3. Add chocolate to mawa/sugar syrup mix and mix
. well. Make burfies/barfies in a tray, following step 4-7 of basic recipe.
11
Burfi/barfi with double or triple colours
.
12 Dissolve orange and green colours of Indian flag or other colours of choice) in a tiny amount
. of water each, according to the instructions on packet/bottle and keep aside separately.
13
Follow up to step 3 of basic burfi/barfi and then divide the burfi/barfi mix in 3 portions.
.
14 Add 2 colours to 2 portions and keep 3rd one colour free. You can add flavours too, if you
. want.
15 Spread one colour portion on a tray to a thickness of 0.5 cm. Then add the white layer and
. then the third layer on top. You can choose any combination of colours and flavour.
16
Allow to cool and cut into shapes as before.
.
17
Almond burfi/barfi (also see Almond Burfi:
.
18 You need 100-150 gm. ground almonds (powder) for this. Cook as basic burfi/barfi until step
. 3.
19
Now add ground almonds and mix well.
.
20
Follow step 4-7 of basic recipe.
.
21
Pistachio burfi/barfi:
.
22
You will need 50-70 gm. finely chopped pistachio (unsalted).
.
23
Add to Khoya mix after step 3. Make burfi/barfi as in step 4-7.
.
24
Coconut burfi/barfi:
.
25
Dry fry approximately 500 gm. of desiccated coconuts or grated flesh of 2 coconuts.
.
26
Add to fried khoya and sugar mix at step 3 of basic burfi/barfi.
.
27
Follow step 4-7 of basic recipe.
.
28
Allow to cool and cut into diamond or square shapes.
.
29
Other varieties and flavours can be made using the same recipe.
.
If you make this dish, send your pictures via the contact link above.
This is an old Indian fashioned sweet, one of my favourites. It was one of the most common
home made burfi in the days of my childhood. Now a days, there are so many ready made burfi
varieties available in Indian sweet shops that most people don’t bother making it at home. The
best burfi should be set, but not rock hard. It is very simple to make yet tasty. Give it a try. It
tastes a little bit like fudge.
Ingredients
Instructions
Rasmalai
In Hindi, the word 'ras' means juice and 'malai' means cream top or skin of the milk obtained
from boiling it.
This one of the most popular after dinner desserts in India and Indian homes abroad. Just like
Rasgullas, I have never found a recipe that makes them as good as the 'Mithai wallas', but this
recipe gives acceptable results. Makes 8
Ingredients
Instructions