Horse Gram & Basil Seeds Burfi

 

           Burfi is one of the most common and popular Indian sweets. It is mandatory in all Indian festivals, ceremonies or any auspicious occasions. So want to surprise your loved ones with a really unique Burfi recipe?

         So here is an easy Burfi recipe prepared with Horse Gram Lentil. They come out real yummy and takes very little time to dish out. The recipe is very simple with very few ingredients, but the end product is just amazing. 

        

            Adjust the ghee and sweetness according to your preference. I have added jaggery powder. However, you may use brown sugar if preferred. Enjoy these amazing Burfis at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy guilt free dessert.  

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. It can also be sprouted and made into salads and soups.

• 1/2 cup Horse Gram, washed well & rinsed
• 3 tbsp. ghee
• 1/3 cup jaggery powder
• 1/4 cup milk powder
• 1/4 tsp. cardamom powder
• 1/4 cup soaked basil (sabja) seeds 
• 1 tsp. rose water
• 3-4 tbsp. chopped almonds & pistachios
• few dry rose petals

          Soak the Horse Gram overnight or for a minimum of 6 hours. Then blend it into a smooth paste in the mixer jar. 

          Heat 2 tbsp. ghee in a pan and add the ground Horse gram and mix well. Cook for 2-3 minutes on a low flame.

         Then add the milk powder, cardamom powder, basil seeds, jaggery powder and half of the chopped nuts.

          Mix everything well and continue to cook by stirring continuously till the mix starts to thicken. 

          Now add remaining ghee and rose water. Give it a mix and cook further for 1-2 minutes till it leaves the sides of the pan.

          When done, transfer to a greased plate and garnish with the remaining nuts and dry rose petals. Bring it to room temperature before refrigerating for an hour. 

         Cut as desired and serve this healthy and amazing burfi, either at room temperature or chilled to your loved ones this Diwali festival.

              Soak the Horse Gram overnight or for a minimum of 6 hours. 

                     Then blend it into a smooth paste in the mixer jar. 

                    Heat 2 tbsp. ghee in a pan.

Add the ground Horse gram & mix well. Cook for 2-3 minutes on a low flame. 

Then add the milk powder, cardamom powder, soaked basil seeds jaggery powder & half of the chopped nuts. Mix everything well & continue to cook by stirring continuously till the mix starts to thicken.

                       Now add the remaining ghee & rose water. 

      Give it a mix & cook for 1-2 minutes till it leaves the side of the pan. 

                     When done, transfer to a greased plate.

Garnish with the remaining nuts && dry rose petals. Bring it to room temperature before refrigerating for an hour. Cut as desired.

Serve this healthy & amazing burfi, either at room temperature or chilled to your loved ones this Diwali festival.

Carrot Burfi

 

           Burfi is one of the most common and popular Indian sweets. It is a must in all Indian festivals, ceremonies or any auspicious occasions. There are varieties of Burfi that can be dished out. So want to surprise your family and friends with a really unique dessert? 

         

          Do check out an easy and instant Burfi prepared of carrots. They come out real yummy and takes very little time to make. I bet no one will be able to guess the core ingredient. 

          Adjust the ghee and sweetness according to your preference and surprise your loved ones with this sweet treat. I have made use of jaggery instead of sugar to make  them healthy. 

          Carrot Burfi is a great party recipe, apt for special occasions or as a festive dessert. Enjoy these amazing Burfis at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy dessert.  

• 2-3 medium size carrots, roughly chopped
• 1/2 cup jaggery or to taste
• 1/3 cup water
• 2 tbsp. ghee
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 cup milk
• 1/3 cup corn flour
• 1 tsp. kewra / rose water 
• 1 tbsp. chopped nuts & dry rose petals 

           In a bowl, mix together the milk, kewra water and corn flour. Keep aside. 

          Blend the carrots and some water into a puree. Keep aside. 

          In a pan, melt the jaggery and water till everything is well dissolved. 

          Add the cardamom powder and ghee and give it a stir. Then add the saffron and keep aside.

          Transfer the carrot puree to a pan. To it add the milk-corn flour-kewra water mix. Mix well and simmer on a low flame by continuously stirring till it thickens slightly.

          Now add the melted jaggery and continue to simmer till it thickens and leaves the sides of the pan. 

          Transfer to a greased plate and garnish with chopped nuts and dry rose petals. Keep aside to cool down. Then cut into desired shapes and enjoy.

               Blend the carrots & some water into a puree. Keep aside. 

 In a pan, melt the jaggery & water till everything is well dissolved. Add the cardamom powder & ghee & give it a stir.

                     Then add the saffron and keep aside.

                    Transfer the carrot puree to a pan. 

To it add the milk-corn flour-kewra water slurry. Mix well & simmer on a low flame by continuously stirring till it thickens slightly.

Now add the melted jaggery & continue to simmer till it thickens & leaves the sides of the pan. 

Transfer to a greased plate & garnish with chopped nuts & dry rose petals. Keep aside to cool down. 

                      Then cut into desired shapes and enjoy.

Milk Powder Chia Burfi

 

          Burfi is one of the most common and popular Indian sweets. It is a must in all Indian festivals, ceremonies or any auspicious occasions. There are varieties of Burfi that can be dished out. 

        

          So check out my version of an instant Burfi prepared of milk powder and chia seeds. They come out real yummy and takes very little time to prepare. 

         Adjust the sweetness according to your preference and surprise your loved ones with this sweet treat. It is a great party recipe, apt for special occasions or as a festive dessert. 

         Enjoy these amazing Burfis at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy dessert.  

• 1 cup milk
• pinch of saffron
• 1 tsp. rose water
• 2 cups milk powder
• pinch pf salt
• 1/4 tsp. cardamom powder
• 1/4 cup powdered sugar
• 1/4 cup soaked chia seeds
• 2-3 tbsp. ghee
• 2 tbsp. chopped nuts
• few dry rose petals & few strands of saffron to garnish

          In a bowl, add the milk, rose water and saffron. Cover and keep it aside for a minimum of 15-20 minutes so that the saffron gets infused in the milk.

          Add the milk powder, pinch of salt and cardamom powder. Whisk everything well.

          Then add the powdered sugar and the soaked chia seeds. Give it a stir. 

          Heat the ghee in a pan. Then add the milk powder mix and simmer on a low flame by continuously stirring it so that it does not get burnt. 

          Once the mix leaves the sides of the pan and turns thick, transfer to a greased plate / tray.

          Garnish with the chopped nuts, dry rose petals and few strands of saffron. Keep aside to cool completely before cutting into desired shapes. 

          Enjoy it at room temperature or chilled. It can be refrigerated for a couple of days.

In a bowl, add the milk, rose water & saffron. Cover & keep aside for a minimum of 15-20 minutes so that the saffron gets infused in the milk.

Add the milk powder, pinch of salt & cardamom powder. Whisk everything well.

         Add the powdered sugar & the soaked chia seeds. Give it a stir. 

                      Heat the ghee in a pan.

Add the milk powder mix & simmer on a low flame by continuously stirring it so that it does not get burnt. 

      Once the mix leaves the sides of the pan & turns thick,

transfer to a greased plate / tray. Garnish with chopped nuts, dry rose petals & few saffron strands. Keep aside to cool completely before cutting into desired shapes. 

Enjoy it at room temperature or chilled. It can be refrigerated for a couple of days.

Mithai Lassi

 

            Whip up this amazing chilled Lassi from some leftover sweets. In this way, you can make good use of them and come up with this soothing and refreshing drink. In this recipe, I made use of Motichoor laddu and peda for a thick and creamy texture. You can also use some khoya or dry fruits instead, while blending. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

            This Lassi is just perfect during summer to beat the scorching heat. I have not added any sugar. You may if you wish. I flavored it with cardamom powder and rose water. You can try with any other flavour of your choice. 

          So a great combination of some leftover sweets and yoghurt makes for this yummy refreshing lassi. Garnish with a pinch of saffron, some crushed laddu, chopped pistachios, mint leaf & dry rose petals and you are ready to savour it. 

 

• 1 cup yoghurt
• 2 Boondi laddu
• 1 burfi
• a pinch of cardamom powder
• 1/2 tsp. rose water
• a pinch of saffron
• some crushed laddu, chopped pistachios, saffron, mint leaf & dry rose petals to garnish

          In a mixi jar, add the yoghurt, boondi laddu, burfi, cardamom powder, rose water and saffron. Blend until smooth. 

          Pour into individual glasses and chill to serve, garnished with some crushed boondi laddu, chopped pistachio, saffron, dry rose petals and mint leaf. 

                    In a mixi jar, add boondi laddu, burfi, cardamom powder, rose water  

                                 and the yoghurt and saffron.

                                  Blend until smooth. 

                    Pour into individual glasses & chill to serve, garnished with some crushed 

                    boondi laddu, chopped pistachio, saffron, dry rose petals & mint leaf.