I need the recipe for burfee it's an Indian sweetmeat...?

Question

please help and chana margaj...

Answer 1

400 g sweetened condensed milk (Nestle sweetened condensed milk is what I use)
300 g desiccated coconut (Use freshly grated coconut)
100 g full cream milk powder
1/2 cup milk (I use Virtually fat-free milk to make it slightly guilt-free)
3-5 drops green food coloring

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Combine the Nestle sweetened condensed milk, freshly grated coconut(which is mentioned as desiccated coconut is supposed to be freshly grated coconut that you have to use and not desiccated), milk and Nido milk powder into a thick bottmed pan and mix well.
Heat this mixture, stirring continuously, to avoid it from sticking to the bottom of the pan.
Once heated, cook on slow flame till the mixture starts leaving the sides of the pan. Add 1 teaspoons of powdered green cardamom and mix well.
This takes about 10 minutes.
Remove from flame.
Divide the mixture into 2 portions.
Spread out one portion evenly onto a greased plate.
To the other portion, add a few drops of green food colour and mix well.
On mixing, you will get a pale green colour (Remember, its only a few drops of green food colour that you have to add. If you add too much, you'll have a dark green colour, and probably, you could then use this sweet for Halloween!) Spread the pale green colour layer on top of the white layer.
Leave it to cool completely.
When cooled, cut into squares and serve.
Store refrigerated.
ENJOY!
50 mins. 30 mins prep


50 min 20 min prep
Change to: servings US Metric
3/4 can condensed milk
150 g cottage cheese
150 g khoya (dried milk powder)
50 g all-purpose flour (maida)
75 g pistachios, finely chopped and powdered in a mixer

Not the one? See other Delicious Indian Pista Burfee Recipes
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Mash the cottage cheese and khoya till smooth.
Blend in the condensed milk and flour using a mixer.
Add powdered pistachios.
Mix well.
Transfer to a thick bottomed vessel.
Cook on slow flame till the mixture becomes thick and forms a ball.
Pour onto a lightly greased tray (that's been greased with ghee).
Spread evenly to about 1/2 inch thickness.
Cool for 4-5 hours.
Cut into squares and serve.
Store refrigerated in air-tight containers.

Good luck!!!

Answer 2

Milk Burfi

Traditional Milk Burfi

2 cups khoya
1 cup powdered sugar
2/3 tsp cardamom powder
Mix khoya and sugar and cook on a slow flame till the mixture is semi-solid. Remove from the stovetop. When cool to the touch, add the cardamom powder and mix well. Now spread the mixture evenly on a greased metal tray. Top it off with coarsely chopped pistas and varaq or silver sheets

Coconut barfi

2 cups of fresh grated coconut
1½ cups of sugar (or 2 cups - your choice)
Half glass of water
2 cardamom pods, seeds finely powdered
A tray greased with ghee (for pouring the cooked mixture)

n a big sturdy vessel take water and sugar. Keep the heat on medium-low allowing the sugar to melt completely to prepare the sugar syrup. Cook it until the sugar syrup reaches softball like consistency. To know the right consistency - do the cold water candy test. Take few tablespoons of water in a cup, add a drop of sugar syrup to water. If it holds its shape (softball) doesn’t dissolve into water then it’s at the right consistency.
Add the grated coconut and cardamom powder to the sugar syrup. Keep the heat on medium and cook, stirring frequently to prevent the mixture from sticking to the pan. In 10 to 15 minutes, the mixture will be reduced to half, becomes very thick and comes away easily from the sides of pan - this is the signal to turnoff the heat. (At this stage, you’ve to be fast and alert, otherwise, the mixture will be overcooked and turns into dry sweetened coconut flakes - commercial kind of mixture.) Immediately pour this mixture into the greased tray. Level it evenly with a spatula, and cut into squares. Let cool.
To serve or store, reverse the tray onto a big plate, separate the squares and store them in an airtight container. Because it doesn’t have any milk products, this sweet can stay fresh up to two weeks.

This is the magaj recip
500 gm besan
250 gm sugar
50 gm khoya. Khoya is made by reducing a large volume of milk to a solid by very slow boiling, for many hours; about 3 litres of milk will produce hardly 200-300 gms of khoya.
10 almonds peeled and blanched
10 pistachios blanched
2 tsp green cardamom powder
250 gm ghee
Mix the besan with 1/2 of the ghee. And sift it through a sieve.

In a karhai or wok warm the rest of the ghee and the sifted besan. Fry till besan is golden but not brown. Add the khoya. Stir over low heat. Keep aside.

Make a sugar syrup of one thread consistency. Add the syrup and cardamom powder to the fried besan. Mix well. Pour on a plate that has been lined with oil. Decorate with blanched pistas and almonds. Cut into diamonds. And allow it to cool.

Answer 3

Recipe Pista, Pistachio, Burfee, Burfi, Fudge
This is perhaps the most well known dessert in India made from un-homogenized un-pasteurized whole milk. The traditional recipe is very simple however time consuming needing consistent intervention. I have included two methods here, I will name as Traditional, and Easy.

Traditional Method
Ingredients
1. Whole milk: 2 Quarts
2. Sugar: 1 Cup
3. Ghee (Clarified Butter): 1 teaspoon
4. Cardamom seeds ground: 1/2 teaspoon
5. Blanched Pistachios Chopped: 1 Cup



Method
Step 1: Select a heavy bottom pan. If you have a non-stick pan, it would make it easier. Combine items 1 through 4 in the pan. Bring the mixture to 180 ºF. You are going to simmer the mixture for about 45 minutes reducing it to about 50% volume. Use a spatula to stir and avoid scorching on the bottom of the pan.
Step 2: Stir in the nuts. Continue cooking on at about 180 ºF for another 10 to 15 minutes, the mixture would start looking like "hard bread dough ball". Turn off heat.
Step 3: Grease a cookie pan. Transfer the mixture to the cookie pan smooth the top surface with the spatula. Make it like a 1/2" high rectangular slab. Let it cool down to room temperature. With a sharp knife, cut it into 1" squares or diamond shape. Store in the refrigerator.
Note: 180 ºF is a nice temperature whenever you want to reduce milk. This temperature causes minimum scorching on the bottom and avoid boil-over.


Easy Method
You can make it stove stove-top like the traditional method, or bake it in the oven.


Ingredients
1. Butter (Un-salted): 1/4 cup
2. Ricotta Cheese: 2 Cups
3. Dry Instant milk (Preferably Whole milk): 2 cup
4. All purpose flour: 1/4 cup
5. Sugar: 1 Cup
6. Cardamom seeds ground: 1/2 teaspoon
7. Blanched Pistachios Chopped: 1 Cup



Method
Step 1: Mix Ricotta cheese, dry milk and flour well.
Step 2: Select a heavy bottom pan. If you have a non-stick pan, it would make it easier. Put in Cheese/Milk mixture. Bring the mixture to 180 ºF (near boil). You are going to simmer the mixture for about 15 minutes. Use a spatula to stir and avoid scorching on the bottom of the pan.
Step 3: Add remaining ingredients. Continue cooking on at about 180 ºF for another 10 to 15 minutes, the mixture would start looking like "hard bread dough ball". Turn off heat.
Step 4: Grease a cookie pan. Transfer the mixture to the cookie pan smooth the top surface with the spatula. Make it like a 1/2" high rectangular slab. Let it cool down to room temperature. With a sharp knife, cut it into 1" squares or diamond shape. Store in the refrigerator.

Answer 4

BARFI (NUT BASED DESSERT)

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Almond, ground
1 cup Cashews, unsalted & ground
1 cup Sugar
13 oz Evaporated milk
1/2 Stick of Butter

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil. Low heat and cook until milk thickens. Add nuts andsugar. Stir. Cook for 10 mins. Turn off heat. Pour mixture on to a flat dish and spread evenly with the back of a spoon. Cool. Cut into small squares


Barfi Badam (Almond Cream Sweetmeat)

Serving Size : 16

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cup Milk
3/4 cup Sugar
125 G Blanched almonds, pulverized in blender, or 1 cup ground Almonds
1 Pinch ground cardamom
2 Tbsp Blanched pistachio nuts
Edible silver leaf-optional

In a heavy-based saucepan or large frying pan boil the milk over fairly high heat, stirring all the time, until it is reduced and very thick. Add sugar and stir for 10 minutes on low heat. Add the ground almonds and continue to cook and stir until the mixture comes away from sides and base of pan in one mass.
Remove from heat, sprinkle cardamom over and mix well. Turn on to a greased plate.
Smooth top with back of butter spoon.
Cool slightly, mark in diamond shapes with knife and decorate with halved pistachio nuts and sliver leaf.
Before it is quite firm cut with sharp knife along the markings then leave to get quite cold before separating into pieces.


Chana Dal Burfi

Ingredients:

250g Bengal gram
1 fresh coconut, grated
125g ghee or butter
1 litre milk
500g sugar
1/2 tsp cardamom powder
2 silver sheets


Method:

1. Soak the gram in water overnight. Drain and grind it to a thick fine paste using little water.
2. Roast the grated coconut to a pink color and keep aside.
3. Heat ghee in a pan and fry the gram paste on a medium flame till all the moisture dries up.
4. When the mixture separates from the ghee, add sugar, milk and roasted coconut.
5. Stir well and cook till the mixture is thick and leaves the sides of the pan.
6. Turn on to a greased plate and spread evenly. Decorate with cardamom powder and silver sheets. Cut into desired shapes.
7. By the same procedure, instead of Bengal gram take green gram to make moong dal burfi.


Here's wishing you a Happy Diwali!

Sorry, couldn't find "chana magraj"

Answer 5

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