I have always awed at those north indian style burfis and hawas every time i enter a sweet shop, especially Bombay Halwa house and Shree Mithai in chennai. The first thought i would have is as to which one to pick, but always on the back of my head, there will be this question… how on earth do they make this kind of flawless perfectly shaped tasty sweets… then comes this slight self motivation… i need to try that someday… well that kind of motivation hit me one day and this is one such experiment….happen to try kesar burfi which was an easy one to start… referred this youtube video by Nishamadhulika, instantly a hit at home. Quite a long post but sure will be helpful for all beginners…
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|Ingredients for Plain white burfi|
|Milk Powder||1 cup|
|Powdered Sugar||1/2 cup|
|Butter (unsalted)||4 tablespoons|
|Rose essence / kewar||2 drops|
|Ingredients for kesar burfi|
|Milk Powder||1/2 cup|
|Powdered Sugar||1/4 cup|
|Butter (unsalted)||2 tablespoons|
|Yellow Food Color||a pinch|
To make the white/ plain burfi lets assemble all the ingredients from table-1. Keep a tray or palte greased well with ghee or butter.
Heat 4 tablespoons of unsalted butter in a pan. Let it melt over low medium flame. Add 1/4 cup milk to the butter.
Add in once cup of milk powder. Immediately it will drink up all the milk and butter and turns into a thick mass. (like a thick mawa as shown) Keep stirring the mixture to smoothen.
Slowly add the 1/2 cup powdered sugar to this mixture. Now the sugar will melt in the mawa and the mixture will turn slightly like a thin paste.
Add the rose water / kewra and keep stirring at medium heat for about 5- 7 minutes. After 6 minutes start testing the consistency. Intially the mixture will be very soft like a paste.
The mixture will thicken and roll like a ball. To test the correct burfi consistency, drop a little batter in a plate.
Apply some ghee to your finger and gather the mixture from all sides. If it rolls into a ball without sticking to your finger then, that’s the right consistency. Switch off.
Pour the mixture into the greased tray and let it rest while we work on the yellow part of the kesar burfi.
For the second part, its pretty much the same procedure except we are going to add the saffron.
Gather all ingredients from table-2. Warm up the milk in microwave for 15 seconds and soak the saffron strands in it. You may also add the pinch of yellow food color to it. Mix and keep it ready.
Melt the 2 tablespoons of butter. Add in the saffron milk to it.
Now add in the 1/2 cup milk powder. It will turn to thick mawa with kesar flavor.
Add the 2 tablespoons sugar. as the sugar melts the mixture will turn light in consistency.
Keep stirring till the mixture rolls into ball. Do the testing, make sure it rolls to a ball without sticking. Once done switch off.
Pour the batter on top of the plain burfi batter that has been resting. Apply some ghee to a flat spatula or spoon.
Spread the batter evenly and smoothen as shown. Let it rest to cool a bit.
Use a knife and run along the edges to loosen the mixture. Flip the tin over a plate.
Voila, here is it… the aha moment! use a knife to mark and then cut into little squares or desired shape. Gently separate the pieces and flip to see the double color burfi. Enjoy!
- Makes 16 (2 inch x 2 inch) squares.
- I’ve used Nestle milk powder, you may use any brand full fat or low fat milk powder.
- Adding 20 saffron strands may not give the bright yellow color, hence I’ve added yellow food color but you may skip if color is not an issue. Do not add too much saffron that will make it too strong.