Mango Burfi

Ingredients:

2 cups Mangopulp  

Sugar

1/2 tsp Ilayachee(Cardmom) powder 

1 tsp ghee

3-4 Cashewnut (cut into medium sized)

Method:

Peel off the mangos and collect the pulp. Make the pulp smoother by using mixer or blender. Take the pulp in a pan and heat it on a medium flame. Go on stirring the pulp till it becomes semisolid. If the stirring is interrupted, the pulp may get stuck to the bottom and get burnt. In order to avoid this,it is better to use nonstick pan. Measure the semisolid pulp and take the same quantity of sugar. Go on heating and stirring the pulp and sugar in the pan till it stops sticking to the sides. Put off the flame once the pulp becomes solid and attains orange color. Mix ilayachee powder with the pulp. Smear ghee to the rolling pad and spread the mixture over it. Spread it with the help of rolling pin. Garnish with cut cashewnut Cut it to suitable size and shape. Allow the burfis to cool and then store them in airtight container.

Coconut Barfi

Ingredients:

Cardamoms 10-12 nos

Cashew nuts (small pieces fried in ghee) 12-15 piece

Coconut whole 2 nos

Ghee 250g

Jaggery 500g

Khaskhas (Gasgase) 50g

Maida Flour 500g

Oil 250g

Turmeric Powder 1/2 tsp

Wheat flour 500g

Method: 

Grind fresh grated coconut and put it in a container to heat. Add grated jaggery, ghee, khaskhas, cashew nuts to it. Stir it continuously , until it mixes well and forms a paste. Take out from the stove and add cardamom powder to it. When it is cooled, make small balls out of it and keep aside. Take Myda and wheat flour (or use Maida only). Add oil 5 tsp, turmeric and water, and mix it Well into a smooth dough. Add 2 tbsp of oil on the top of that and keep it aside 15 minutes. Divide dough into small balls, make a hole, insert a sweet ball and cover that hole. Roll them into round shape (Like Parathas). Grease the tava (pan) with ghee and place this over it. When done one side turn and apply ghee on other side. It should be golden brown in color when you remove, Store it in a dry container and eat with ghee on the top.

Kele Ki Barfi

Ingredients:

4 large ripe banana (pake kele)

11/2 cup milk (doodh) 

2 cup sugar

2 tblsp clarified butter (ghee) 

75 gm coconut (nariyal) 

1/2 cup crushed walnut (akhrot) 

Method:

Peel banana and mash them. Now cook mashed banana along with milk in a pan until milk dries up. Now add butter and stir continuously till it turns brown in colour. Now add sugar, grated coconut and walnut and stir. Remove it from the flame. Grease a plate with butter and spread the mixture in the plate. Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape. Garnish with dry fruits and serve.