I have a sweet tooth, if and when the sweets contain lots of nuts. I got this recipe from my friend Shyamala Kini who is a great cook herself. When I got the recipe, I immediately hopped in Jay's Veg Kitchen and started preparing the Burfi with a little variation. Yes, I agree that the look of the burfi has not come out perfect. I hope, all I need is some more practice and patience. But believe me the taste is awsome with the delicious aroma of cashews....
WHAT YOU NEED:
Cashew Nuts 1 cup
Beetroot, grated finely 1 cup
Besan 1cup
Sugar 1 cup
Ghee 1/2 cup
HOW TO MAKE:
First powder the cashew nuts to a very fine powder.
In a non stick kadahi, fry besan with little ghee till you get the aroma. Then keep aside.
In the same kadahi, add sugar and very little water and allow it to boil.
Stir till it gets one thread consistency. Then add powdered cashew, finely grated beetroot, besan and ghee and mix well. Stir it continuously till it becomes hard.
Apply some ghee on a plate and spread this mixture and allow it to cool down.
Once it cools down cut it with knife to your desired shapes.
WHAT YOU NEED:
Cashew Nuts 1 cup
Beetroot, grated finely 1 cup
Besan 1cup
Sugar 1 cup
Ghee 1/2 cup
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| A SMALL HEAP OF KAJU BEET BURFI |
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| A SPREAD OF KAJU BEET BURFI |
HOW TO MAKE:
First powder the cashew nuts to a very fine powder.
In a non stick kadahi, fry besan with little ghee till you get the aroma. Then keep aside.
In the same kadahi, add sugar and very little water and allow it to boil.
Stir till it gets one thread consistency. Then add powdered cashew, finely grated beetroot, besan and ghee and mix well. Stir it continuously till it becomes hard.
Apply some ghee on a plate and spread this mixture and allow it to cool down.
Once it cools down cut it with knife to your desired shapes.
1 comment:
I must say experimenting boldly is the other name to Jay.Looks this is a rare stuff and worthy of trying when so nicely explained in detail.
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