Sweets - Burfi - Banana Halwa Burfi

Sweets - Burfi - Motipak

Sweets - Burfi - Kesar Peda

Sweets - Burfi - Kesar Pista Rolls

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Sweets - Burfi - MangoPeda

Sweets - Burfi - Karujura Burfi

Sweets - Burfi - Green Peas Burfi

Sweets - Burfi - Baadam Burfi

Baadam Burfi

Ingredients Quantity Badam 1 Cup Sugar 1 Cup Ghee 2 Tbsp Cardomom Powder Pinch

Serving 2 Soaking Time 30 mins Preparation Time 3 mins Cooking Time 15 mins

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4	5	6

1. Soak the almonds in hot water for 30 minutes. Peel the skin off the almonds. Blend the almonds into a fine powder. Heat the ghee in the frying pan on low-medium heat. As the ghee melts, add the almond powder and cook on medium heat for 3 mins. Keep aside.
2. In the same pan add sugar with 1/4 cup of water. After the sugar melts into water cook for 2 more mins.
3. Now add the almond paste and cook on medium heat, stirring continuously.Continue stirring until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
4. Add the ghee and cardamom powder.
5. Remove the frying pan from the heat. Whip the batter using a spoon in a circular motion for about two to three minutes.
6. Pour it into the prepared greased pan. Smoothen the surface of the mixture to about a quarter inch thick. Let cool for about 20 minutes until burfi is just look warm.Cut into 1-inch squares or any shape you like.

1. Cool to the room temperature and store burfi in an airtight container. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
2. You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
3. Try more Burfi Recipes.

Sweets - Milk - KovaBurfi

Kova Burfi

Ingredients Quantity Plain Kova 1 Cup Sugar 3/4 Cup Eelachi Powder 1/4 tsp Dry Fruits Powder 1 Tbsp Kesar 5-6 Pista Few

Method :

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1. Take the pan away from the stove and add Kova and mix well. Allow it to gradually cool till the entire mass becomes thick simultaneously stirring. Keep on stirring till it is almost luke warm.
2. To make the hot sugar syrup add mix the sugar and water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.
3. Add dry nut powder and cardamom powder. Mix well and heat gently at the same time stirring continuously with out interruption till the entire mass becomes thick and sticks to the sides of the Pan.
4. Smear ghee on to a flat plate . Transfer the entire mass on to the plate and roll it with the help of a balon (Chapati roller) uniformly. When cool cut into Diamond shaped burfies.

Tips :

1. Instead of nuts powder, you can use the soked dry nut paste. Soak dry almonds in boiling water (Do not boil water with almonds). Pour boiling water into a vessel containing the Almonds. Allow it to be in water for 8-10 mins. Then, peel the Almonds skin. When the entire quantity has been peeled off , dry grind the entire quantity to powder form. After this take small quantities of the powdered almonds and grind to thick paste by adding very small quanty of milk. Grind the entire quantity to thick paste, -Thick consistency.
2. Store it in air tight container and enjoy eating for 15 days.

Sweets - Burfi - Maida Burfi

Maida Burfi

Ingredients Quantity Maida/ All Purpose flour 1 Cup Sugar 1 Cup Ghee 1/4 Cup Elachi Powder 1/4 tsp Dry nuts Few

Method :

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4	5

1. Heat 2 Tbsp of ghee in a heavy bottomed kadai. Fry all the dry fruits one by one till they turn golden brown - first almonds, then cashew nuts, walnuts, pistachio nuts, lotus seeds and lastly melon seeds. Keep them aside on kitchen paper to drain the excess oil.
2. In the same ghee, fry maida, and keep them aside as well.
3. To make the hot sugar syrup add mix the sugar and water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.
4. Add maida and cardamom powder to syrup. Mix well and heat gently at the same time stirring continuously with out interruption till the entire mass becomes thick and sticks to the sides of the Pan.
5. Smear ghee on to a flat plate. Transfer the entire mass on to the plate and roll it with the help of a Chapati roller uniformly. When cool cut into shapes as you lik or diamond burfies.

Tips :

1. Store it in air tight container and enjoy eating for 15 days.

Sweets - Milk - Milk Mysorepak

Sweets - Burfi - Coconut Kalakand

Sweets - Burfi - Kaju Pista Almond Roll

Sweets - DryNut Sweets - Kaju Pista Rolls

Sweets - Burfi - Ice Cream Burfi

Sweets - Milk - Kova Cone

Sweets - Burfi - Cashew Sunflower