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Mysore
Pak
Bengal
Gram flour - 1 cup
Sugar - 2 cups heaped
Water - 1/2 cup
Ghee - 1 cup
Vanaspathi - 3/4 cup
Oil - 1/4 cup
Mix
ghee with flour. Place a heavy kadai over the fire with sugar and
water. When sugar is dssolved completely, strain it through a muslain
cloth to remove dirt. pour it back in the kadai and heat till ball
consistency (soft) is achieved. Sprinkle flour at this stage and
keep stirring without forming lumps. In another pan, heat ghee ,
vanaspathi and oil together till it becomes very hot.
When
flour blends well with the syrup, pour hot ghee in small amounts
and stir constantly. All the ghee will get absorbed. After a few
miutes the mixture will become frothy and ghee will be left out.
At this stage, remove the kadai from the fire and pour over a greased
tray. Pat it well for uniform distribution. Cut it into square pieces
when still warm.
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