KAJU BURFI

KAJU BURFI
It is the most famous and also favorite desert in India. The effort and the ingredients required to prepare the dish is a very less when compared with the price if bought from outside.

Ingredients:
Cashew nuts - 3 cups, Sugar - 2 ½ cups and Water - 1 ¼ cups.



Preparation Method:
  1. Soak the cashew for at least 3 to 4 hours in water.
  2. Grind the cashew in to a very fine paste.
  3. Grease a flat plate or a tray with required amount of ghee.
  4. Mix water and sugar and boil it to prepare sugar syrup of 1 string consistency ( take the syrup in between your thumb and fore finger and separate the fingers slowly and you can see string like structure between your fingers).
  5. At this stage add the cashew paste and stir gently.
  6. Keep on stirring till the mixture starts getting thick.
  7. Keep cooking on a low flame till the mixture is thick enough. Check the consistency by taking little mixture in hands and try to make a ball out of it.
  8. Now pour the mixture immediately to the greased plate and allow it to settle evenly on the plate.
  9. Cut it into diamond shaped burfis.
  10. Serve after it is completely cooled.

Serves: 20 pieces.

NOTE:
If you feel the burfi mixture is very soft then cook it on a low flame till the right consistency is achieved.
If it is hard then add little hot water and cook for a minute or so.


Comments

Post a Comment

Popular posts from this blog

TASTY POTATO RINGS

Image
TASTY POTATO RINGS Ingredients: 2-3 potatoes,2 tomatoes,salt-red chilli powder as per taste,honey,vinegar,tomato ketchup,2 spoons ghee,oil for frying,1 spoon sesame. Preparation method: Boil water and cook potatoes till its half cooked. Peel its skin and cut it as chips. Fry them in oil. Grind tomatoes to make a paste. Heat ghee in a pan, add sesame and fry it till turns golden brown. Add tomato paste,salt,chilli powder and mix. Later add vinegar, honey n mix. Finally add fried potatoes n serve. Serves-3.
Read more

PALAK AVAREKALU

Image
PALAK AVAREKALU Ingredients: Spinach leaves (ಪಾಲಕ್ ಸೊಪ್ಪು) - 1 bunch, Avarekalu (ಅವರೇಕಾಳು/Hyacinth beans/SurtiPapdi) - 250 gms, Onions - 2 finely chopped and 2 for grinding, Tomato - 2, Garlic - 7 to 8, Green chillies - 3, Ginger - 1 inch, Coriander powder - 1 spoon, Jeera powder - 1 spoon, Garam masala powder - 1 spoon, Red chilli powder if desired, Oil - 2 spoons, Salt as per taste. Preparation Method: Boil the avarekalu in water with little salt and turmeric powder. Heat oil and fry the onions,garlic,green chillies and ginger together. Add the palak leaves and fry little. Add tomato and cook for few seconds. Add all the masala powders and mix well. Allow it to cool and grind this mixture. Heat oil in the same pan and fry the chopped onions. Add the ground mixture and boiled avarekalu and mix. Finally add salt and allow it to boil by closing the lid. Palak Avare is ready to be served with chapati, poori and also with rice. Serves: 5-6.
Read more

Vegetable Pulav (South Indian Style)

Image
VEGETABLE PULAV  This is an easy one pot meal, ideal for lunch box or as a main course dish for a family gathering. This is a South Indian style pulav with coconut milk added to enhance the flavor. It can served as it is or with a raita. it is very nutritious and healthy as different vegetables are added in it.    SERVES - 5 persons Lets begin with the recipe.  INGREDIENTS: For Masala Paste: Ginger - 2 inch piece Garlic - 1  Mint leaves (pudina) - handful Coriander leaves - handful Green chilli - 2 Onion - 1   For Coconut milk: Coconut pieces cut – 1 cup     For Pulav: Cooking oil – 2 tablespoon Cumin seeds (jeera) – 1 teaspoon Fennel seeds (saunf) – 1 teaspoon Cardamom (elaichi) – 3 Cinnamon (dalchini/ chakke) – 2 pieces Clove (lavang) – 6 Bay leaf – 1 Black cardamom – 1 Marathi moggu – 1 Star anise (Chakra phool) – 1 Carrot – 1 Beans – ¾th cup Green peas – ½ cup Potato – 3 small Tomato – 2 medium sized Onion – 2 medium
Read more