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Saturday, August 30, 2014

Amba Burfi

Living in the USA, has taught me a lot of things....one of them is 'making your own Indian traditional sweets'..which, if I was living in India, I am sure,I would have never ever attempted to make. Pedhas, Burfis, Mawa modaks....you just get those from the Mithai walas....hardly anyone makes those at home. But as you live away from 'Home'...you have to learn to do things..that makes us 'feel at home' in the unfamiliar places. Food is one such thing...it can instantly take you wherever you want to go in just one bite!

So, for Ganesh chaturthi, I made this Amba Burfi with the mango pulp I had on hand.I wouldn't say it is the easiest thing, like the microwave version of making pedhas, but it wasn't too hard and totally worth the efforts!

4.5 to 5 cups milk powder
1 Cup Mango pulp (I used canned mango pulp from the Indian store)
3/4 cup plus 4 tsp sugar
1 stick unsalted butter
12 oz evaporated milk
1/2 tsp cardamon powder
1/2 tsp nutmeg powder
Ghee for greasing the a pan
Chopped nuts for garnishing
Silver 'varkha' for garnishing

A good non stick pan to make the mixture
A flat cookie sheet/ cake pan coated with ghee

1) Mix together the butter, 4 cups milk powder, evaporated milk and cook in a non stick pan on low flame for 15 mins with constant stirring.
2) Add the mango pulp, sugar, cardamon and nutmeg powder mix and keep cooking till the mixture gets thick. another 10-15 mins
3) Add 1/2 to 1 cup milk powder and cook till the mixture really thickens up. Take off the heat and let it cool for 5 mins. Add the 4tsp sugar and mix well.

4) Pour the mixture in the ghee coated pan.Flatten with spatula.Decorate with chopped nuts.Cut into squares.

Let it cool. Keep in the refrigerator for cooling for 1-2 hours.
Take out the burfi gently with a knife.
Cut and store in the refrigerator.

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