Wednesday, August 31, 2011

Coconut and Pistachio Burfi | Blog Hop Wednesdays

Happy Gauri Ganesh to everyone. May lord bless everyone in abundance with health, wealth and happiness. Since I started my food blog, I have been browsing around and meeting wonderful fellow bloggers. Last week I signed up for an event called Blog hop Wednesdays hosted by Radhika of Tickling Palates. She pairs the interested participants every alternate Wednesdays. This week I am browsing Nayna's blog Simply Sensational. I have to pick a recipe from her blog, try it and post my experience on my blog. Nayna is a great artist and does fruit and vegetable carvings. Coming to picking what to try, it wasn’t an easy decision. If you browse her website you will know why! wanted to do something for Gauri puja today. So, I chose this Coconut and Nut Burfi (Fudge) recipe from her blog and tried last night. It turned out as exotic in taste as it looks.


Prep Time: 30 min. | Cooking Time: 15 min | Pieces: About 30 to 35

Ingredients:
For Burfi –
·         Milk – Mava Powder – 2 cups
·         Ghee – 4 tbsp.
·         Sugar – 1 cup
·         Cardamom powder
·         Red food color – 1 tsp.
·         Few Saffron strands
·         Milk – 2 tbsp.
·         Water - 1/4 cup

For Filling –
·   Dry Coconut Powder – 1 cup
·   Dry Fruits mix – 1 cup
·   Cardamom powder – ½ tsp.
·   Condensed Milk – 10oz – Had a 14 oz can and used about 10 oz of it.
·   MTR Badam powder – 2 tbsp.



Method of Preparation:
Making the filling:
~ Add Pistachio, walnuts and Cashew to food processor; pulse coarsely to powder. NOTE: Since I used more pistachio, it gave a nice green natural color to the filling. 
~ In a bowl add coconut, nuts powder, cardamom powder and badam/ almond powder and mix.
~ Start adding condensed milk in batches and mixing all the powder. Once it starts to come together like a dough mix, stop adding the condensed milk.
~ Cover the bowl and place it in the refrigerator.



Making the Barfi:
~ Mix ghee in milk powder and keep it aside
~ In a heavy pan add the sugar and just enough water to cover the sugar. Bring it to boil till sugar reaches 1.5 string consistencies.
~ Remove the syrup from heat and mix cardamom powder, strands of saffron and red food color to the syrup.
~ In a non-stick pan add the milk powder mixture, milk and keep stirring on a low heat. Milk powder starts to release the ghee and mixture starts to come together.
~ Switch off the heat and add prepared sugar syrup.
~ Leave it to cool just enough to handle. Divide the barfi in 3 parts and roll them out on a foil sheet.
~ Take out the previously made filling from refrigerator, divide them in 3 parts and roll them in sausage style.
~ Place it on the rolled out barfi and encase it. Using foil and hands, gently seal the barfi. Roll it inside the foil and leave it in the fridge for about 3 or 4 hours to chill.
~ To serve, remove the barfi roll from foil and slice them in round pieces.
~ Store it in the fridge for extended life.   


Thanks Radhika for including me in blog hop.!

Sending this to Radhika's Diwali Special - Sweet & Savories event



Sending this to Vatsala's FSF event via Sonia's FSF event

11 comments:

  1. very nicely done Sumee.. love the color n texture .. :)

    Happy to follow u
    Nupur
    http://uk-rasoi.blogspot.com/

    ReplyDelete
  2. Wow these look wonderful ?I am so glad you enjoyed this barfi.

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  3. Loos yummy!!!!Thinking of making it for navratri or Diwali

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  4. Yes, everyone should try this! I was surprised how much my kids liked this one ( My son especially who is not a fan of Indian sweets or nuts!!)

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  5. WOW!!!!!!!i am trying this nowwww

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  6. wow so simple and eye-catching!

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Thanks for stopping by! I look forward to hearing from you of any suggestions and requests. Feel free to email me @ sumeesculinary@gmail.com

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