Instant burfi

INSTANT BURFI

INGREDIENTS

• Maida – ¾ cup
• Melted ghee – ¼ cup
• Sugar – 1 cup
• Water – ½ cup
• Rose essence – ¼ tsp
• Red /pink food colour – few drops

PREPARATION

1. Keep all ingredients ready before you start.
2. You have to be very quick at few steps .
3. Sieve the maida and keep aside .
4. Grease a small tin with ghee and keep aside.

METHOD

Heat ghee in a thick bottom pan .

Once the ghee is very hot , lower the flame and add the maida .[ ghee has to be very hot ]

Continuously stir and fry for a minute or 2 on low flame .[ colour should not change – also should not get burnt ]

Off the flame and keep aside .

Heat another pan , add sugar + ½ cup water .

Let the sugar dissolve .

*** Boil the syrup till single string consistency – very imp .

Off the flame and add the colour and essence and mix well.

Remove the pan from the stove on the kitchen platform and add the maida and start mixing – without stopping .[ NO COOKING ]

As you mix the mixture keeps thickening.

Once it starts leaving the pan ,it should be thick as well as of pouring consistency – immediately pour it in the greased tin . [ be careful as it thickens / hardens  fast ]

Flatten it with a greased flat spatula or any vati [bowls]

When it is warm ,make marks with sharp knife .

Once it cools down ,carefully separate the burfi cubes .

Instant burfi is ready to serve .It just melts in your mouth .

Store it in airtight container for a week without refrigeration .

WHAT IS SINGLE STRING CONSISTENCY OF SUGAR SYRUP ?

When you take the syrup between your index and thumb finger ,it should form  1 single string OR if you lift the spatula or ladle from the syrup ,the last drop falling from it should form a string .Be careful while doing this as the syrup is very hot .

VARIATIONS –

You can do many variation with this recipe by changing the essence and food colour accordingly . Green pista burfi / Orange burfi  / Coconut burfi / Chocolate burfi – add little cocoa pwdr while mixing the fried maida .

You can make 2 or 3 flavours together and make double or triple decker burfi .

NOTES

1. Mixing has to be done off the flame on kitchen platform .
2. You have it be very very careful while mixing and pouring the mixture ,as it hardens quickly .If it hardens then it it is difficult to pour .
3. Single string consistency is also very important – else you will not get a good texture of burfi .
4. If the mixture doesn’t harden after mixing in the syrup it means the syrup is thin- adjust by adding little milk powder .
5. While frying the maida ,you can also add cashew or you can sprinkle some chopped dryfruits on top after pouring the mixture .
6. It takes around 15 – 20 mins.
7. You can use a pizza cutter to slice .

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