It is festival season with Diwali just around the corner. I miss the festivities here that we had in India. Over the years we have started celebrating few festivals in a small scale. Ganesh Chaturthi is one festival which we celebrate every year without fail. We think of inviting all our friends but that hasn’t happened yet. We completely focus on a nice pooja with a good spread of food. This year it was a really packed day, I still made a big spread. For sweets, we usually have 5 kinds of sweets. I wanted to pick something simple, so I made these fig burfis.
I bought Figs/Anjeer for the first time to make smoothies. I initially thought of making anjeer modaks but later went with just the burfis. The pictures do not make justice to this dish. I tried to click a good picture but failed and gave up after a few trials. You have to trust me when I say they tasted amazing.
Fig Burfi (Anjeer Burfi)
Ingredients
- 7-8 figs anjeer
- 1/4 cup sugar
- 1 heaped tea spn ghee
- 1/4 tea spn cardamom powder
Instructions
- Chop figs into small pieces.
- Take the pieces and sugar in food processor and pulse them till they are well mixed.
- Heat ghee and add the mixture.
- Mix it for a couple of mins(just to warm it through).
- Take off heat and add cardamom powder.
- Make small balls of the mixture and press them slightly to give a peda like look, or cut them into desired shapes.
Fig Burfi (Anjeer Burfi)
Ingredients
- 7-8 figs anjeer
- 1/4 cup sugar
- 1 heaped tea spn ghee
- 1/4 tea spn cardamom powder
Instructions
- Chop figs into small pieces.
- Take the pieces and sugar in food processor and pulse them till they are well mixed.
- Heat ghee and add the mixture.
- Mix it for a couple of mins(just to warm it through).
- Take off heat and add cardamom powder.
- Make small balls of the mixture and press them slightly to give a peda like look, or cut them into desired shapes.
Wish you all a very happy and prosperous Diwali.
This year has been one of the busiest years as far as I can remember. Although I have weekdays and weekends packed with work, kids activities and other household stuff, I am trying my best to take out some time to celebrate festivals. Diwali for me is full of lights, food and fireworks. Although we don’t do fireworks anymore since they are banned in our city, I always make sure to have some delicious homemade food. This year I wanted to make something new. My 7 year old loves chaklis and gulab jamuns. So I zeroed on them. I prepared sweet potato and paneer gulab jamun . I initially thought of making spinach chakli , but then decided to try Edamame chaklis instead.
Edamame are whole immature soy beans. My family straight away rejected them when we tried first time. Then we became fans of them after trying few times at Thai and Chinese restaurants. I get shelled frozen edamame and usually have a pack in my freezer. I need to start using them more frequently. They somehow come home and disappear in the bottom of my freezer!. I decided to make use of one such pack. They have a peculiar smell to them, so I was not sure how the chaklis would turn out. But they were fantastic and no one could taste the edamame in them!.
The dough was quite ‘loose’, so I could not get them into traditional chakli shape. So I made small piles of them on a parchment paper and then slowly picked them up and slid them into hot oil. Once fried, they retained the shape.
Check out the other chakli recipes at traditional chakli , moong dal chakli , spinach chakli , ragi chakli , sugarcane chakli
Pictorial: Frozen edamame, microwaved. Dry roast urad dal, powder and add it to rice flour along with remaining ingredients. Press chaklis on a paper. Deep fry.
Edamame Chakli
Ingredients
- 4 cups rice flour
- 1 pack 280g frozen (or fresh) edamame
- 3 tea spn urad dal
- 1 tea spn cumin seeds
- 1 tea spn chilli powder
- 1 tbl spn butter
- Oil
- 1 and 1/2 cups milk
- Salt
Instructions
- Microwave the edamame for 3mins (or pressure cook).
- Make a smooth paste with milk.
- Dry roast urad dal till nice aroma comes out and make a powder.
- Add edamame paste, urad dal powder, cumin seeds, chilli powder, butter, salt and milk to rice flour.
- Mix them very well.
- Take a ball of the dough in chakli press and Press them into desired shape (they were delicate and easily broke, so I just pressed them into piles).
- Heat oil and deep fry.
- When they cool down to room temperature, store in air tight container.
