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.

pine apple kesari

Ingredients:

Rawa – 1 cup
Pineapple chopped finely – 1 cup
Sugar - 2 cups
Ghee – 4 to 6 tablespoons
Cashewnuts – few
Raisins - few
Cardamom powder – 1 teaspoon
Kesari or yellow colour – few drops

Method:

In a kadai, put two tablespoon ghee and fry the rawa. Remove it. In the same kadai, put one tablespoon ghee and fry cashew nuts and raisins separately and keep it aside.

Add half cup water to pineapple pieces and cook till soft. (You can microwave it also). Cool it and grind to a fine puree.

In a heavy bottomed vessel pour two cups of water and bring to boil. When it is boiling add the rawa and stir continuously till the rawa is thick and cooked soft. Now add sugar and pineapple puree and stir continuously. Make sure there is no lump. Add few drops of kesari or yellow colour and mix well. Add ghee now. Kesari will leave the sides of the vessel. Now add cardamom powder, fried cashew nuts and raisins and mix well and remove from stove.


Tips: You can add 2 or 3 drops of pineapple essence at the end to get nice flavour of pineapple. If the pineapple is sweet, then you can reduce the sugar to 1 and half cups.

badam halwa (almond)

Ingredients:

Badam (almond) - 1 cup heaped
Sugar - 1 cup flat
Ghee - 3 tablespoons
Saffron - few strings
Cardamom Powder - 1/2 teaspoon
Yellow food colour - little (Optional)
Almond essence - two to three drops (Optional)

Method:

Soak almonds in lukewarm water for about one hour and remove the pink skin. Grind the peeled almonds to a coarse paste.

Take a thick bottomed kadai (preferably non-stick kadai). Put the sugar and the ground almond paste into it and keep it on medium flame. First the sugar starts melting and the mixture looks liquid. Stir continuously till it become solid and leaves the sides of the vessel. Then switch off the stove. Add two tablespoon of ghee on the halwa. Ghee melt in the heat of the halwa. Add saffon and cardamom powder and mix everything. Now add the remaining ghee and once again mix well and transfer it to a greased bowl.

Note:There is no need of adding any colour or almond essence to the halwa. However, if you desire you can add two to three drops of essence and yellow food colour.