Saturday, 9 July 2016

For Burfi :
* 100 gm white unsweetened Khoya / Mawa
* 100 gm Kellogg's Oats
* 1/4 cup castor sugar
* 1 pinch of saffron soaked in milk
* 1/4 cup desiccated Coconut
* 2 tablespoon clarified Butter / Ghee
* 2 tablespoonCoconut Flakes
For Tropical Fruite Chutney :
* 1/2 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
* 1/4 cup sugar.
For dry fruit stuffing :
* 2-3 tbsp finely chopped pistachio, almonds and cashew nuts.Preparation Method :
Method :
For Burfi ;
* Crush khoya in a thick pan and add sugar. Mix well. Cook on a slow flame till sugar gets dissolve. Don’t overcook khoya. Remove from flame and add desiccated coconut and dissolved Saffron. Mix well.
* Grease ring mould / trays with ghee. Set half the mixture in greased ring moulds or trays. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture.
* Allow to set. After set, unmold it. Coat the burfi on both sides with coconut flakes. Grill both sides on Griddler or frying pan to get a pale golden brown color.
For Fruit Chutney :
* Combine the fruits and sugar in a pan and cook on medium flame till it gets tender.
* Mix well. Add some water to obtain smooth chutney consistency.
Serve hot with fruit chutney.

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