chocolate burfi

Ingredients:

Maida – 1 cup
Sugar – 2 cups
Milk Powder - ½ cup
Coco or baking chocolate powder – 1 tablespoon
Ghee – 4 to 5 tablespoon
Warm Milk – ½ cup

Method:

Put ghee in a kadai and heat it. Add maida to the ghee and fry for two to three minutes or till you get nice aroma. Remove it and add milk powder and mix thoroughly. Keep it aside.

Stir coco or chocolate powder in the warm milk and keep it.

Put ½ cup water to the sugar and boil it till it reaches soft ball consistency. Add maida little by little and mix well. Add the chocolate mixed with the milk and stir thoroughly. Stir continuously till it become thick and leaves the sides of the vessel. Put it in a greased plate and spread it. When it is cool, cut it into squares.

Note: You can also make this burfi using bournvita or drinking chocolate instead of coco. In that case use ½ cup bournvita or drinking chocolate. You can also add condensed milk instead of milk powder.

You can make double colour burfi also. First make the burfi only with maida and milk powder and add vanilla or any desired essence and spread it on a greased plate. Cool it thoroughly. Then make the above chocolate burfi and pour over the maida burfi already prepared. Spread it and cool it. When it is cool, cut it into desired shape.

jilebi

1. Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation. Prepare a two string syrup with the sugar and water. Add yellow color and saffron to the syrup. Keep aside. Beat the flour mixture well and fill in a plastic bag with a hole at the bottom. Squeeze out the batter by pressing the bag into the hot ghee. Drop medium sized whirls in a continuous flow beginning from outer circle and ending in the center. This will give better shape to the jalebies. Fry them until crisp and golden color on both sides carefully. Drain and drop in the syrup. In 5 minutes, the jalebies will be thoroughly soaked. Drain and serve hot.