Most of our sweets take a lot of time and energy. Very few are very fast to make and do not require much skill, yet taste very good. This is one such recipe. These burfis take hardly any time to make. They taste almost like Kaju(cashew) burfis.
I very rarely make sweets at home. No one in the family has any sweet tooth. So I haven’t made these in a long time. These used to be regulars at home. Last week I made a big batch of it for one of Shilpa’s friends. Most of it was finished by us and next day my son-in-law had request for one more batch.
Ingredients: 1 cup maida (or all purpose flour) 1 cup sugar 1/2 cup milk 2 tbl spn ghee 1/4 tea spn cardamom powder 6-7 saffron strands (optional)
Method: Heat ghee in a thick bottomed pan. Add maida and fry till a nice aroma comes out. Take it out on a clean plate. Take milk and sugar in the pan and boil. Add saffron. Boil till the syrup starts to get to one string consistency. Add fried maida and keep mixing till it forms a ball. Add cardamom powder and mix well. Apply some ghee to a plate and spread the mixture. When it is cooled a bit, cut into desired shapes.
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It feels like I haven’t posted anything here in ages. Ever since I started working again, things got hectic. This Monday parents returned back to India. So I don’t even find a single moment to relax, forget about spending time on blogging. Anyway, I do not want to give up so easily, I will post when I get few moments.
I tried this radish rice few months ago. I was in a mood to experiment with radishes. The rice came out really flavorful. I used tender radishes which do not have a strong smell. It goes well as a lunch box item.
Ingredients: 1 and 1/2 cups rice 1 cup sliced onion 1 tea spn tamarind extract 1 and 1/2 cups radish 7-8 curry leaves 1 tea spn mustard 1 tea spn urad dal A generous pinch of asafoetida 2 tea spns red chilli powder Ghee Oil Salt
Spice powder – Dry roast and powder 2 tea spns chana dal 2 tea spns urad dal 2 tea spns coriander seeds 1 tbl spn desiccated coconut(or dry coconut chopped finely)
Method: Cook rice so that each grain is separate. Cool to room temperature. Heat oil and add mustard seeds, urad dal. When mustard starts popping, add curry leaves, asafoetida and onions. Fry till onions turn brownish. Now add radish pieces, salt, spice powder, chilli powder, tamarind, mix well. Pour in 1/2 cup water, cover and cook till radish pieces are soft (add more water if required). Now add rice and mix well. Serve on its own or with yogurt and pickle on the side.
Serves : 4 Preparation time : 30mins
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