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Monday, 5 March 2018

Candied Ginger Burfi (Indian Dessert)


          Burfi is one of the most popular sweets in India, especially in the Northern regions. It is a must in all festivals or any happy occasions. It is an Indian dessert typically prepared with milk solids or gram flour. It is also prepared with cashews, pistachios, etc. 

           But today let me share Burfi made out of some candied ginger. It was my first try and I must confess that it came out really yummy. So do give it a try by following a step by step method with pictures to prepare it. 





  • 1 & 1/2 cups candied ginger, powdered
  • 4 tbsp. ghee
  • 1/4 cup whole wheat flour
  • 1 cup milk
  • pinch of salt
  • 2-3 tbsp. sesame seeds, powdered
  • 2-3 tbsp. fresh grated coconut 
  • 2-3 milk pedas, crumbled 
  • 2-3 tbsp. milk powder
  • 1/4 tsp. cardamom powder
  • few drops of yellow food colour (opt)
  • 1 tbsp. chopped pistachios
  • 1 tbsp. raisins
  • 1 tsp. rose water
  • 2 tsp. sugar or as required
  • pinch of saffron
  • chopped nuts & dry rose petals to garnish





          Heat 1 tbsp. ghee and saute the whole wheat flour for 1-2 minutes or till you get a nice aroma. Keep aside.

          Heat 2 tbsp. ghee and saute the powdered ginger for 2 minutes on a low flame. Add the milk and salt and continue to simmer till dry.

           Add the powdered sesame seeds and coconut. Mix everything well. Now add the crumbled pedas, milk powder and cardamom powder. Mix well so that there are no lumps.

           Now it is time to add the pistachios, raisins, rose water and food colour followed by the sauteed whole wheat flour, remaining ghee, saffron and sugar.

          Combine everything well and saute till the mixture leaves the sides of the pan and comes together into a lump. Switch off the flame and spread the mix on a greased plate. 

          Garnish with the nuts and rose petals. Press them gently and set aside to cool. Then cut them into desired shapes with a knife or a cookie cutter and relish as and when desired.




                                Take 1 & 1/2 cups candied ginger.



                               Powder them as shown.



                    Heat 1 tbsp. ghee and saute the whole wheat flour for 1-2 minutes or till 
                    you get a nice aroma. Keep aside.



                   Heat 2 tbsp. ghee & saute the powdered ginger for 2 minutes on a low flame. 



                               Add the milk and salt and continue to simmer till dry.




                         Add the powdered sesame seeds and coconut. Mix everything well. 




                     Now add the crumbled pedas, milk powder and cardamom powder. Mix
                     well so that there are no lumps.



                          Add the pistachios, raisins, rose water and food colour followed by 



                    the sauteed whole wheat flour, remaining ghee, saffron & sugar.  Combine                                        everything well and saute till the mixture leaves the sides of the pan and
                    comes together into a lump. Switch off the flame.



                      Spread the mix on a greased plate. Garnish with the nuts & rose petals.
                      Press them gently and set aside to cool. 






                   Then cut them into desired shapes with a knife or a cookie cutter & relish
                   as and when desired.










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