1.BASEN CAKE
Ingredients
Basen flour-1 cup
Milk-1 cup
Coconut-1 cup
Ghee-1 cup
Sugar-3 cup
Cashew nuts-10
Method
In a heavy bottom vessel put all the ingredients except ghee.
keep on stove.
Mix till paste consistency.
Add ghee little by little and mix till alva consistency.
Set in a ghee greased tray.
Cut in to shapes.
2. CARROT PUMPKIN BURFI
Ingredients
Grated carrot-1 cup
Grated (red) pumpkin-1cup
Milk-1 lt
Sugar-1 1/4 cup
Ghee-1/2 cup
Cashewnut-1/4 cup
Elaichi-5
Method
In little ghee sauté carrot and pumpkin till raw smell goes.
Boil milk, add sugar and mix lightly.
Add carrot and pumpkin, cook till rolling stage.
Add ghee (if need), stir till rolling stage.
Add elaichi powder and ghee fried cashew nuts.
Mix well.
Set this mixture in ghee greased tray.
Sprinkle roasted nuts, press lightly.
Set it, cut it and serve.
3.RAVA CASHEWNUT BURFI
Ingredients
Rava-1 cup
Cashewnut-1/2 cup
Sugar-1 ½ cup
Sugarless khoya-100gm
Ghee-3/4 cup
Silver foil
Elaichi powder-1 tsp
Method
Coarsely powder the cashew nut.
Roast the rava in ¼ cup ghee till colour changes.
Add cashew nut and mix lightly.
Add khoya, off the stove. Mix all well.
Do sugar syrup. Add the cashew, rava, khoya and off stove.
Mix all well without lumps.
Add ghee and mix till unstuck stage.
Set in a ghee greased tray, spread silver foil on top, press lightly.
Set it, cut it and serve
4.MANGO BURFI
Ingredients
Ripe mango diced-1 cup
Milk-3 cup
Sugar-2 cup
Ghee-100 gms
Cashewnut
Saffron
Mango essence- 2 drops
Method
Steam cook diced mango.
Boil milk till it reduces to 1 cup.cool it,add mango.
Do sugar syrup,add mango and milk.mix well.
Add ghee and stir well to thick consistency.
Set in ghee greased tray,sprinkle ghee fried nuts and saffron,lightly press it.
Set it ,cut it and serve.
5.MAIDA CAKE
Ingredients
Maida-1 cup
Sugar-1 ¾ cup
Milk-1 ½ cup
Vanilla essence -1 tsp
Dry fruits-little
Ghee -1 tsp
Salt-a pinch
Method
Boil milk, add sugar (in low flame) and dissolve it.
Cool it.
Sieve maida, dryfruits and salt, mix evenly.
Add all the ingredients (except ghee) together without lumps.
Pour in a ghee greased bowl or tray, close the lid.
Keep inside the cooker (with water) and leave whistles.
Cut the cooked cake to desired shape and garnish with cherry.
6. MOONGDAL BURFI
Ingredients
Moongdal-200 gms
Cashewnut-100 gm
Coconut-1/2
Ghee-250 gms
Elaichi-6
Nutmeg-little
Sugar-noted below
Colour powder
Method
Roast the moongdal with little ghee to golden brown.
Grind dal, cashewnut, coconut (scrapped) to fine batter.
Add colour powder and mix.
(If the batter comes 1 cup, take 2 ½ cup sugars)
Do sugar syrup, add the batter and keep on stir it.
Add ghee side by side and stir.
Add elaichi, nutmeg powder and stir till thick consistency.
Set in ghee greased tray.
7.MILK COCONUT BURFI
ingredients
milk-1/2 lt
coconut-1/2
sugar-200 gms
ghee -2 tbsp
elaichi-4
method
boil the milk,keep in medium flame.
Add shredded coconut in milk and mix evenly.
Allow it to boil 5 mts,then add sugar and mix evenly without lumps.
When it starts to stick ,add ghee and mix well till rolling consistency.
Add elaichi powder.mix and set in a ghee greased tray.
8.CARROT MYSOREPA
Ingredients
Carrot-2 cup
Bengalgram flour-1 cup
Ghee-2 cups
Sugar-3 tumbler
Milk-1 cup
Broken cashewnuts-10
Method
Dry roast flour and keep aside.
Grind carrot to paste.
In heavy bottom vessel add sugar,1 cup water,milk,carrot paste and mix evenly.
Stir well till medium thick consistency.
Add hot ghee (little) and flour( little)
Likewise add all little by little,add ghee fried nuts .
keep on stirring till foaming consistency.
Add a pinch of soda salt, mix and pour in ghee greased tray.
Set and cut it.
9.BEATEN RICE BURFI
Ingredients
Beaten rice-250 gms
Coconut-1
Bengal gram flour-1 tbsp
Milk-1/2 litre
Sugar-500 gms
Ghee-150 gms
Color powder
Cardamom powder-3/4 tsp
Method
Clean the beaten rice,roast it with little ghee and powder coarsely.
Dry roast the flour till smell comes.
Scrap the coconut like powder.
Mix all evenly.
Boil the milk and reduce to half of its volume.
Add sugar and dissolve it.add colour powder.
Add the powdered mixture and mix without lumps.
Add ghee and stir till unsticky consistency.
Add cardamom powder ,mix evenly.
Set in a ghee greased tray.cut and serve when it gets cool.
10.PEANUT BURFI
Ingredients
Basen flour-1 cup
Coconut scrapped -1 cup
Ghee-1 cup
Milk-1 cup
Sugar-2 ½ cup
Peanut(roasted and take skin)-1 cup
Method
Coarsely powder the peanuts.
Dissolve basen,coconut,sugar,milk together.
Add ghee in it .
Add powdered nuts and mix all evenly.
Now keep this mixture in stove and mix till rolling stage.
Set in ghee greased tray and cut it.
11.JACKFRUIT BURFI
Ingredients
Jackfruit-20 pieces
Sugar-100 gms
Ghee-100 gms
Elaichi-5
Cashewnuts-50 gms
Method
Chop the jackfruit minutely.
Do sugar syrup,add jackfruit and stir well.add ghee and fried cashew nuts,elaichi powder.
Mix all evenly till thick consistency and set in ghee greased tray.
Cut and serve.
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