Coconut 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. It is typically prepared with milk solids and gram flour. 

          So let me share a very easy and a yummy Burfi made of coconut and sweetened with some leftover laddu, instead of sugar / jaggery. They come out real yummy and takes very little time to dish out. Adjust the sweetness according to your preference and surprise your loved ones with these sweet treats. Enjoy these amazing burfis chilled or at room temperature. 

• 1 cup fresh grated coconut 
• any grated leftover sweets as needed
• 1 tsp. ghee
• 1/3 cup milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1-2 tsp. chopped pistachios 

          Heat ghee in a pan and sauté the coconut for a minute. Add remaining ingredients (except pistachios) and stir on a medium flame till the moisture has evaporated.

          Switch off the flame and transfer the contents to a greased plate. Garnish with the chopped pistachios and allow it to cool down. 

          Refrigerate for 1-2 hours to set. Cut as desired and enjoy them chilled or at room temperature. 

Steamed Savoury Lentil Burfi

 

          lentils are packed with proteins and vitamins. So how about a healthy steamed snack? These are equally yummy and better than any fried stuff. I made use of mixed lentils, mainly chana dal (Bengal Gram), tuvar dal (Pigeon Pea), Masoor dal (Red Lentil), moong dal (Split Green Gram) and urad dal (Split Black Gram). You may also add any other variety you prefer. 

          These burfis are easy to prepare and needs very few ingredients. You can make it in any flavor you like. I gave a South Indian flavor by adding some sambar powder and curry leaves. This was served with a sprinkle of idli podi for a nice nutritious treat. Enjoy them as a tea time snack or as an appetizer with your favorite dip / sauce / chutney.

• 5-6 tbsp. mixed lentils 
• 1-2 dry red chilies
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2 curry leaves, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. sambar powder
• pinch of idli podi to garnish
• 1/2 tsp. ghee to grease

          Soak the lentils and dry red chilies for a minimum of four hours. Wash and drain well. Process into a slightly coarse paste.

          Mix with rest of the ingredients (except idli podi and ghee). Grease a steel plate with ghee and transfer the contents.

          Spread it evenly and then steam for 15-20 minutes. After it cools down, cut into slices and garnish with a sprinkle of idli podi. 

           Serve as a tea-time snack or as an appetizer with any chutney / sauce / any dip of your choice or just a dash of lime. 

Green Peas Kalakand

           Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals, special occasions and parties. It is grainy in texture and is commonly found in many sweet shops. It is very easy to prepare if you are going in for the store bought paneer.   

           

           Tried green peas kalakand which is a healthy version with the goodness of paneer and green peas. So do give it a try and impress your loved ones with this new creation. Garnish as desired and enjoy them chilled or at room temperature. So check out the step by step pictorial recipe to prepare it. 

• 1 cup green peas (I used frozen ones), blended (makes 8)
• 200 gms. paneer (I used Amul Paneer), crumbled
• 2 tbsp. milk powder
• 4-5 tbsp. powdered sugar or to taste 
• 1/4 tsp. cardamom powder
• 1 tbsp. ghee
• pinch pf salt
• 1/3 cup milk
• 1 tsp. kewra water
• 2 tbsp. chopped pistachios
• 2 tbsp. chopped almonds
• 1 tsp. dry rose petals

           In a non-stick pan, add the blended peas and stir fry till dry. Keep aside. 

          In the same pan add all the ingredients (except almonds and half of the pistachios) including the green peas. Mix and stir on a low flame till it starts to leave the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped almonds, remaining pistachios and dry rose petals. Allow it to cool and refrigerate for some time. 

          Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert. 

                         In a non-stick pan, add blended peas & stir fry till dry. Keep aside. 

                     In the same pan add all ingredients (except almonds & half of the 
                     pistachios) including green peas. 

                       Mix and stir on a low flame.

                      Add half pistachios & sauté till it starts to leave the sides of the pan. 

                     Transfer to a greased plate & garnish with chopped almonds, remaining
                     pistachios & dry rose petals. Allow it to cool & refrigerate for some time. 

                      Cut as desired & enjoy at room temperature or chilled. Great for any
                      festive occasion or as an after meal dessert. 

Mango Sheera Burfi

          Burfi is one of the most common and popular Indian sweets. It is a must in all festivals, ceremonies or any auspicious occasions. It is typically prepared with milk solids and gram flour / nuts. During this ongoing mango season, let me share a very easy and a yummy burfi made of mango-semolina combo that takes very little time to dish out. So give it a try and serve, garnished with chopped pistachios and dried rose petals. 

• 1/2 cup semolina, dry roasted (makes 8-10 Pieces)
• 2-3 tbsp. ghee
• 1 mango, pureed
• 2 cups milk
• 1/2 tsp. cardamom powder
• sugar to taste
• 1 tsp. kewra water
• 1 tsp. chopped nuts
• 1 tsp. dried rose petals (opt)

          Blend the milk and mango puree and keep aside. Heat ghee in a pan and dry roast the semolina for 2-3 minutes or till you get a nice aroma. 

          Add the milk-mango puree mix, sugar and cardamom powder. Keep stirring on a medium flame till it gets thick and starts to leave the sides of the pan. 

          Switch off the flame and add the kewra water. Transfer to a greased plate and allow it to set. 

          Refrigerate for an hour. Cut into desired size and serve, garnished with chopped nuts and rose petals.

Bajra (Pearl Millet) Dates Burfi

           Want to surprise your family and friends with a really unique dessert? Then try this guilt free burfi made of Bajra (Pearl Millet) and dates. I have not added any sugar or artificial colour and I guess this type of burfi is generally not made or heard of. 

          So give it a try and surprise your loved ones with this healthy and exotic dessert. They are extremely easy and quick to prepare. Serve them as an offering to God or store them in an airtight container in the refrigerator to be enjoyed later.

• 1/2 cup bajra grains, dry roasted & ground to a fine powder
• 12-15 seedless dates, soaked in warm water for an hour
• 3 tbsp. ghee
• 2 tbsp. milk powder
• 2 tbsp. almond powder
• 1/2 cup milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. mixed nuts
• 1 tsp. dry rose petals
• 1/2 tsp. toasted sesame seeds

          Blend the dates into a fine paste and keep aside. Heat 2 tbsp. ghee in a pan and sauté the bajra powder for 1-2 minutes. 

          Add the dates puree, milk powder and almond powder. Mix well and add the milk followed by the cardamom powder.

           Combine everything well and continue to sauté on a low flame till everything comes together and leaves the sides of the pan. Add the remaining ghee and mix well.

           Switch off the flame and add the rose water. Transfer to a greased plate and garnish with the chopped nuts, rose petals and sesame seeds.

           Set aside to cool down before refrigerating for an hour. Cut as desired and relish this unique, healthy and exotic dessert.