Burfi · Ghee · Sweet

7 cup Burfi!!!

I love sweets. I love trying new sweets from other blogs. This burfi when I saw on Mullai’s blog, it looked so tempting I had to try it. Let’s not waste time and let’s get to the recipe. I am writing the recipe here, but if you want to go to the source you are more than welcome too…

One more thing I want to mention is this burfi is very sweet. One piece will satisfy your sweet cravings.

7-cup-burfi

Ingredients
 Besan / Kadalai Maavu / Gram flour  1 cup
 Ghee  1 cup
 Fresh grated coconut  1 cup
 Milk  1 cup
 Sugar (cut down the sugar by 1/4 cup if you prefer less sweet)  3 cups
 Ghee (for roasting besan)  1 tablespoon

Method:

  • Take a sturdy kadai or any non stick pan. Heat a tablespoon of ghee.
  • When the ghee melts, add the Besan.
  • Lightly roast the besan flour in the ghee. (Make sure you don’t brown the flour- keep the flame over low setting and roast for about 3- 4 minutes, just enough to remove the raw besan smell. Once done sieve to remove lumps and set aside.
  • Now grease a plate or tray with ghee and keep it ready.
  • Now return the roasted besan flour, coconut and sugar in a pan and heat it over low medium flame.
  • Once you mix they tend to looks like a coarse textured flour mixture.
  • Slowly add milk to mixture.
  • The sugar will start to melt and mixture will have runny consistency to it at this stage.
  • As the mixture heats up , it will start to thicken slowly. Now add 1/2 cup of ghee at this stage and keep stirring.
  • After about 5 minutes, the mixture will start to bubble vigorously. Now add the 1/4 cup of ghee and keep stirring. This mixture easily browns if left in the pan, keep stirring all the time.
  • While that is happening, keep a bowl or cup filled with room temperature water.
  • Scoop a little of that bubbling mixture and add it to the water to check consistency.
  • The mixture should not melt and roll up like a soft ball as shown. This is the right stage to switch off.
  • The mixture will be very porous as shown and will start to leave the sides to roll up like a mass. Add in the last 1/4 cup ghee and give a quick stir and switch off. (the entire process from start to finish will be around 20 – 25 minutes over low medium flame).
  • Immediately transfer it to the greased plate.
  • Let it sit for 20 minutes to cool.
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