Ashoka Halwa Recipe –Thiruvaiyaru Pasi Paruppu Halwa–Moong Dal Halwa

Ashoka halwa is one of the most popular South Indian sweet which is popular in Thiruvaiyaru. Thiruvaiyaru Asoka halwa (Pasi paruppu halwa) is made with yellow moong dal, sugar and ghee. This paasi paruppu halwa is completely different from North Indian moong dal halwa. Basically Ashoka halwa is originated in Thiruvaiyaru , Thanjavur district Tamilnadu.

More than 60 years ago, this halwa was first prepared by Ramu iyer in a small hotel in Thiruvaiyar. He named it as “Ashoka halwa”. People started calling it as “Asoga sweet” colloquially. You can find this halwa in all the marriage banquets in and around Tanjore. I got this authentic and traditional Ashoka halwa recipe shared by cookery experts Mrs.Usha and Mrs.Lakshmi from Aval Vikatan’s Kalyana samayal Supplementary issue. I found this recipe completely different from the ones I saw online. 

Most of the recipes called for moong dal, wheat flour, sugar and ghee as the major ingredients. But in the book, they had mentioned to use maida and cooking oil as well. To check the authenticity of this recipe, I watched the making and interview of Thiruvaiyaru Andavar hotel ashoka halwa video in Makkal TV.

Finally I got convinced and confident enough to try the magazine’s recipe by altering the quantity of ingredients as per my requirement. It came out excellent in taste and texture, very close to the original Ashoka halwa of the most famous Andavar hotel, Thiruvaiyaru. They serve this halwa with south Indian mixture. I had tasted this halwa only once when I had a trip to Tanjore. We also took a parcel of the hot halwa wrapped in a banana leaf. I could still remember the taste and the texture of the red colored, ghee dripping Asoka halwa. I am very happy and proud that I could make a similar one at home. It was like my dream came true moment when I tasted this halwa.

 All you need is “PATIENCE” to make this halwa. As I mentioned in my Tirunelveli halwa recipe , this halwa also needs constant stirring with lots of patience. You should stir this halwa till ghee ooze out. But it doesn’t take hours like wheat flour halwa. It takes 30 to 45 minutes based on the quantity. Ok, lets see how to make South India’s one of the most popular Ashoka halwa recipe perfectly with step by step pictures.

Do check out my Tirunelveli halwa recipe using wheat flour – Its a simplified version that tastes so close to the original Iruttukadai halwa.

See the consistency of the halwa immediately after cooking in the pictures below.

Hot Ashoka halwa served in a banana leaf immediately after cooking. 

Hot Ashoka halwa

Ashoka Halwa recipe - Pasi paruppu halwa

How to make Ashoka halwa Recipe

Author: Chitra Ganapathy

Cuisine: South Indian
Category: Diwali sweets
Yields: 2 cups
Prep time: 15 min
Cook time: 30 Minutes

Ingredients (1 cup - 250ml)

• Yellow moong dal - 1/2 cup
• Wheat flour - 1/4 cup
• Maida/all purpose flour - 1 tbsp
• Water - 3 cups(for cooking moong dal)
• Sugar - 1 cup
• Cooking oil - 1/2 cup(Use refined oil, odourless oil)
• Melted Ghee - 1/2 cup ( at room temperature)
• Cardamom powder - 1/2 tsp
• Cashew nuts - 5 nos
• Food color - Red(2 pinches mixed with 1 tbsp water, I used Orange red)

How to make the recipe

1. In a pressure cooker base, dry roast moong dal for one minute in high flame.
2. Add 3 cups of water and cook till mushy and soft. Mash it well or grind to smooth paste.
3. In a kadai, heat oil and roast cashews, maida, wheat flour.
4. Add cooked dal,mix well. Then add sugar, cardamom powder, food color.
5. Mix well till mixture becomes thick.
6. Add 1 tbsp oil + ghee at regular intervals and mix till halwa becomes non-sticky and ooze ghee.
7. Collect the ghee if needed. Remove and cool down. Store in a box. Stays good for 10 days!

Ashoka halwa Recipe - Step by step photos

• Heat a pressure cooker base and dry roast 1/2 cup of moong dal just for one minute in high flame without changing its color.

• Add 3 cups of water, mix well and cook till mushy. I cooked in low flame for 3 whistles. Mash the dal really well. If not, grind to smooth paste without adding water.

  

• In a good non-stick kadai, heat 1/4 cup of cooking oil (use odorless refined oil), roast cashews. When it starts to turn golden, reduce the flame completely and add wheat flour, maida. Mix well till it emits roasted aroma.

  

• It looks like a paste. Then add Cooked moong dal paste to the roasted flour and mix in medium flame. Flour and dal should get mixed well. It thickens soon.

  

• Now add sugar, food color and cardamom powder. Mix well in medium flame. Sugar melts and mixture becomes watery.

  

• Increase the flame to medium high and mix till the mixture becomes slightly thick. Mix the remaining 1/4 cup of oil and 1/2 cup melted ghee. Add 1/2 tbsp ghee+oil. Mix well till ghee is absorbed. As soon as it is absorbed, add another 1/2 tbsp ghee+oil again.
  

  

• At one stage, You will find halwa turning dark red in color, becoming glossy and leaves the pan completely. Keep adding the ghee at regular intervals. Adjust the flame whenever needed. 

  

• Stay nearby and keep adding ghee. It may not need all the 3/4 cup of ghee+oil. It may take 1 to 2 tbsp lesser too. As the final stage, halwa starts to rotate with the ladle.Touch the halwa and check if its non-sticky. As soon as it turns non-sticky, it starts to ooze ghee.

• Keep mixing till more ghee comes out from all the sides and center. Switch off the flame now and transfer the halwa to a bowl. If you want, you can collect the excess ghee from the halwa and use it for regular cooking.
• This halwa thickens as it cools down. So reheat it in a kadai or dosa tawa or microwave for a minute every time you serve. Whenever you heat the halwa, it becomes soft, glossy and releases more ghee. Hope you can see the difference between hot halwa and the cold ones from the main pictures (See 1st & 2nd pictures).

  

Notes

• Do not reduce the quantity of sugar and ghee. If you want, you can add more cooking oil and less ghee.
• The ratio of moong dal, wheat flour and maida given in the book is 1:1:1/2. But I altered the quantity based on the one I tasted.
• The quantity of ghee as per the original recipe is double the quantity of moong dal.
• Amount of cooking oil and ghee may vary slightly. You may need to add more or less than the quantity mentioned. I had approximately given the quantity I used.
• Total cooking time takes from 30 minutes to 45 minutes.

Try this yummy moong dal halwa for this diwali. Serve with South Indian Mixture and enjoy !

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Maida Burfi Recipe – Maida Sweet Cake - Easy Maida Sweets For Diwali

Every year during Diwali, my MIL makes Maida Burfi without fail. She calls it as Maida cake (All purpose flour sweet cake in English). Usually Tamil people mention burfi recipes as cake. For Diwali, many people especially South Indians love to try sweets recipes made from maida like burfi, badusha, sweet samosa, sweet maida biscuits etc.  

Few years back, I posted an easy maida burfi with milk powder without using ghee during Diwali. Today I have shared my MIL’s version of maida burfi which has melt in mouth texture and tastes great. This is a beginners sweet that gives fool proof results if you use good conditioned non-stick pan.

It can be made with simple ingredients that are easily available at home like maida, sugar, ghee and cardamom powder. I have used green food color as we see in sweet stalls. But my MIL never uses food color. So this burfi comes out pale white without adding food color. Addition of food color is purely optional. If you are looking for an easy burfi recipe to try for this Diwali, you must try this maida burfi. I am sure anyone can make it easily and perfectly. I have made a full video recipe to help beginners.

 Hope you will try it and share your feedback with me. Once you make it perfect, you can easily make chocolate maida burfi. I will post that recipe next week. Ok, lets see how to make maida burfi recipe with step by step pictures and video !

If you wish to avoid maida and make some easy burfi recipe, you can try this cashew badam burfi & badam burfi which is of similar procedure. Chocolate khoya burfi and Dates roll / Khajur 
katri are my other suggestions.

Do check out my Maida sweet biscuit which is also a beginners sweet !

Maida burfi recipe - Easy maida cake

How to make Maida burfi Recipe

Author: Chitra Ganapathy

Cuisine:Indian
Category: Indian Sweets Recipes
Serves: 12 
Prep time: 5 min
Cook time: 10 Minutes

Ingredients (1 cup - 250ml)

• All purpose flour/ Maida - 1/2 cup
• Sugar - 1 cup
• Melted Ghee - 1/4 cup
• Water - 1/2 cup (for sugar syrup)
• Cardamom powder - 1/4 tsp
• Food color - Green or Orange

How to make the recipe

1. Heat ghee in a good non-stick pan and roast maida till nice aroma wafts.
2. In another non-stick pan, melt sugar adding water and boil till 1 string consistency.
3. Switch off the flame. Add food color and cardamom powder to sugar syrup.
4. Mix well and add roasted maida paste.Keep mixing without fire.
5. Mixture becomes thick and starts to leave the sides of pan.
6. Remove and spread in a greased tray.Level it and make pieces when warm.Remove after it cools down.
7. Remove after it cools down. Store in a box. Stays good for 10 days!

Maida burfi Recipe - Step by step photos

• Heat 1/4 cup of melted ghee in a non-stick pan.Add maida/all purpose flour and roast in medium flame without burning it. It becomes a smooth paste leaving a nice aroma.

  

• Remove the pan from the flame and keep aside. No need to remove the maida paste from pan.
• In another non-stick pan or kadai, melt 1 cup of sugar adding 1/2 cup of water. Stir well and melt the sugar completely. Scrape the sides as well.
• Boil the syrup in medium flame till frothy. Lower the flame completely and check for one string consistency.

  

• To check it, take little syrup in your pointer finger from the back of ladle and slide it between your thumb and pointer finger.When you release the fingers, you will get single thin string without breaking.
• If it doesn't form one string, boil the syrup for one more minute and check it again.

  

• Switch off the flame. Add food color and cardamom powder, mix well and remove the kadai from stove. Add roasted maida paste and mix well without lumps.

  

• Initially the mixture looks watery but when you keep mixing, it thickens and becomes a paste. It starts to leave the sides of pan and becomes thick but pourable paste.

  

• As soon as it becomes a thick paste, remove from the kadai and spread it in the ghee greased plate OR a bowl lined with butter paper.Do not wait to become thick dough. Use a square shaped plate or bowl to make uniform pieces.Immediately spread the burfi mixture with a ghee greased bowl. Press it really well and seal the cracks if any using your fingers . Act quickly before it sets completely.
• Let it rest for 20 minutes to become warm. Invert into a plate. Remove the butter paper. Then cut into square shapes with a sharp knife greased with ghee. Remove the pieces after its cooled completely.Store in an air tight box and enjoy for one week to 10 days.

  

Notes

• Do not reduce or increase the quantity of sugar and ghee. Burfi becomes hard if the sugar or ghee is reduced. It will become too soft and break if you add more ghee or sugar. So please follow the same measurement.
• One string consistency is most important for this burfi. If you are unable to check it, just boil the syrup till frothy and pour it using a ladle. The last drop falls slowly by forming a string. This is also an indication for one string sugar syrup.
• You should add the roasted maida only after switching off the flame. Heat of the kadai is sufficient for the mixture to thicken.
• Remove the burfi mixture as soon as it becomes thick and pourable. Do not wait for the paste to become thick dough. Burfi will get more cracks.

Try this easy, yummy melt in mouth Maida burfi for this Diwali and enjoy the festival !

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Easy Atta Halwa – Atta Ka Sheera Recipe – Instant Wheat Flour Halwa - Gurudwara Style

Atta halwa also known as Atta ka sheera is one of the most popular sweet/ dessert recipe in North India. This is an Instant halwa made with whole wheat flour( atta in Hindi). This atte ka halwa is served as Kadah prasad ( Karah prashad) to all the visitors of Gurudwara ( A place of worship for Sikhs ) in Punjab.

Traditionally, it is prepared with equal quantity of Whole wheat flour, Sugar and Butter/ghee to emphasize everyone are equal. Some people make this halwa adding equal quantity of wheat flour and sooji. For variations, this halwa can be made with milk or jaggery instead of sugar. I never thought making this North Indian style wheat flour halwa is so easy.

 South Indian style Godhumai halwa/wheat flour halwa ( Tirunelveli halwa) is in no way related to this atta halwa in preparation and cooking procedure. Both has its own variations and taste. This sweet can be prepared easily and instantly for surprise guest and to celebrate special occasions at home. I am sure this ghee dripping halwa gets a big applause from your family members and friends. I followed the recipe from HERE and watched some You tube video recipes too.

 Even though its my first attempt, making this halwa was a breeze for me. You can easily find the correct stage of removing the halwa. Its 100% a beginners recipe. This halwa tastes very soft and it slides in your mouth. I made in very less quantity just to serve 2 people as the quantity of ghee is more . Holi festival is fast approaching. Include this easy, rich atta ka halwa in your menu and enjoy the festival ! This atta halwa can also be prepared for babies but its made without ghee. I will share that recipe later.

Now lets see how to make Instant, easy wheat flour halwa/ atta halwa with step by step pictures and a video !

Check out my Sooji halwa and Bread halwa recipes too.

Atta halwa recipe - Atta Ka Sheera

Easy Atta halwa recipe - Atta Ka Sheera - Gurudwara Karah Prasad

Cuisine: North Indian

Category: Sweet

Serves: 2

Prep time: 2 Minutes

Cook time: 10 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Whole wheat flour - 1/4 cup ( I used Aashirvad atta) Sugar - 1/4 cup ( I used 1/4 cup heaped, add 1/2 cup for more sweetness) Melted Ghee - 1/4 cup Water - 1/2 cup Cardamom powder - a pinch ( Optional, Its not used traditionally) Cashews & sliced almonds - To garnish

HOW TO MAKE INSTANT WHEAT FLOUR HALWA - METHOD

Heat 1/4 cup of ghee in a wide, non-sticky kadai. Add wheat flour and roast till it turns golden brown in color with nice aroma. Keep the flame low to medium  while roasting and keep mixing to prevent burnt bottom. It takes 3- 5 minutes to roast well based on the quantity you use. Boil 1/2 cup of water in a bowl and add the hot water carefully to the roasted wheat flour. It splashes. Add 1/4 cup (heaped) sugar, cardamom powder ( I din’t use) and mix well without any lumps. All the water would be absorbed by the wheat flour and gets cooked. Mix well till halwa leaves the sides completely, becomes a whole mass. Do not switch off the stove. Keep mixing till ghee starts to ooze out in the sides of kadai. It will turn glossy too. Do the whole procedure in medium flame. It takes just 3-5 minutes to release the ghee. Switch off the flame and remove in a plate or bowl. Serve warm or cold as you wish. Please watch the video for clear understanding ! For variations, you can add milk instead of water. You can also use grated jaggery in place of sugar. Enjoy !

Note

Traditionally this halwa is prepared with equal quantity of wheat flour, sugar and ghee. But I used little more sugar ( 1.25 cups) as we are sweet toothed. If you don’t want to use equal quantity of ghee, you can use half the quantity mentioned. But texture may slightly vary. Cardamom powder is not used in the traditional atta halwa. If you wish, u can add it along with sugar. If you feel the sweetness is less, you can add it even at the end. Heat the halwa till the sugar melts and ghee oozes out. Serve it warm. I read people have this halwa as a side dish for poori too just like suji ka halwa.

Try and enjoy this easy, yummy, rich wheat flour halwa at home !

 

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Easy Peanut Ladoo Recipe With Skin |Groundnut Laddu Recipe – Ladoo Varieties

Peanut ladoo recipe with skin adding jaggery / sugar. Last year I tried Kadalai urundai( Kadalai mittai/Peanut chikki) for Karthigai deepam festival. But it wasn’t up to the mark.When I was telling about this to my friend Shalini, she suggested me to try this easy peanut ladoo which was her favorite childhood snack. She shared her recipe with me and told it is called as “Palli laddu / Verusenega pappu ladoo” in Telugu. In other languages, it is Nilakadalai/Verkadalai laddu or kadalai podi urundai in Tamil, Kadalekai unde in Kannada, Shengdana ladoo in Hindi (Marathi).This is an easy ladoo recipe with just 2 ingredients and amazing health benefits.If you have roasted peanuts in hand, you can prepare this ladoo in the next 5 minutes.Ghee is not used in this recipe. So its a low calorie ladoo when compared with other ladoo varieties. Roasted peanuts with Jaggery is a good source of protein & iron. Kids would love this very much. It can be packed for their school snack box. If your kids don't like jaggery, you can add sugar too. Generally this laddu is made by removing the skin of roasted peanuts but I ground the peanuts with skin. So my job has become even more easy. I din’t find much difference in taste or flavor. Sendhil is a big fan of peanut recipes. So he loved this ladoo very much. The same procedure can be used to make till ladoo/Sesame seeds laddu( ellu urundai) as well. Do try this easy, healthy peanut ladoo for your husband and kids evening snacks, reap its health benefits during this winter season.Ok,  Lets see how to make easy peanut laddu with step by step photos !

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Kaju Pista Roll Recipe – Kaju Roll Recipe – Cashew Pista Roll

Kaju pista roll recipe with step by step. Kaju sweets are one of the costliest sweets in sweet stalls. No matter about its price or calories, we never say no to sweets made with cashews. Its our family favorite. So I used to make kaju katli for all the special occasions like birthday, anniversary. When I asked Raksha about her choice for Diwali sweets, her first reply was “Kaju Katli”. Then came gulab jamun, Badam halwa etc etc. So this morning, I made kaju katli for her, Kaju roll for my blog posting, kaju strawberry, kaju flower and kaju apple just for myself . Yes, I used the same cashew dough for all these varieties. 

Basically the ingredients & the method of cooking Kaju katli and Kaju roll are almost the same. Additionally, pista stuffing is to be made and rolled in cashew dough for Kaju pista roll. If you can make a perfect cashew dough, all these sweets can be made in no time. Making Kaju dough is not so difficult. Troubleshooting is also easy.This is a no-fail recipe. I am sure anyone can get it right. For variations, badam or dates can be used for the filling and prepared as Kaju badam roll or Kaju khajur roll. In general, Kaju roll is really a good alternative for Kaju katli or kaju burfi If you are bored with it.So try this easy, interesting sweet for Diwali and have a great celebration.

Generally kaju pista rolls are wrapped with silver varaq in sweet stalls. As i din’t have it, I just kept a colored dot and made a simple presentation by seeing the picture of Nestle Milk Maid Kaju roll recipe. It looked really attractive. Try this decoration if you don’t have silver varaq.Ok, Lets see how to prepare perfect Kaju roll recipe with step by step images along with some tips for trouble shooting.
Here is the picture of all the Kaju sweets I made for this Diwali.

Check out my Kaju katli recipe with video.

Kaju pista roll recipe

How to prepare kaju pista roll - Easy kaju sweets for diwali

Cuisine: Indian

Category: Sweet

Serves: 15

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cashew nuts/Kaju - 1 cup Sugar - 1/2 cup Water - 1/4 cup Ghee - for greasing the hands Milk or water - 1 -2 tsp ( for troubleshooting) For pista dough Pista - 1/2 cup Powdered sugar - 1/4 cup Cardamom essence or rose water - few drops Water - as needed ( Use few drops)

HOW TO MAKE KAJU PISTA ROLL - METHOD

If you have kept the cashews in refrigerator, take it out and let it dry completely. Powder the dry cashews in a suitable mixer. For this, grind the cashews continuously for a minute till it becomes smooth powder. Do not grind for long time because cashews release oil and it becomes a paste. You can also grind it by using pulse option. i.e grind for few seconds, wipe the sides and repeat until it becomes a powder. Both the method works well. After grinding the powder, sieve with a wire mesh if needed. Keep the powder aside. In a kadai, heat sugar + water and melt it. Boil till it reaches one string consistency. String should be thin. To this, add the powdered cashews and mix well. It will become watery at first. Keep mixing in medium flame by staying nearby. The mixture will thicken and start to leave the sides of pan. At that time, simmer the flame completely. Take a pinch of cashew dough by greasing your fingers. Try to make a soft, smooth ball. If you are able to do it, cashew dough is done. Immediately transfer it to a greased plate. Using a spoon, just mix the cashew dough to turn thick and warm. Once its heat is enough to handle,  grease your hands with ghee and keep kneading for few minutes. It will turn soft, smooth like  a dough ball. For Making kaju katli : Place a  butter paper and keep the kneaded cashew dough over the butter paper. Cover it with another butter sheet and start rolling it with a rolling pin. Roll the thickness you desire. Now make diamond shapes and remove after its cool down. For making Kaju Pista roll : Cover the kneaded cashew dough with a dry cloth and set aside. Powder the pista to a smooth powder. Follow the method of making cashew powder. Do not grind for long time . To the pista powder, add powdered sugar, green food color, cardamom essence and mix it. Add few drops of water and make a smooth dough.Grease your hands with ghee and make a dough. Do not add more water, pista dough would become very sticky. If its too sticky, add a tbsp of maida and mix it in a kadai in very low flame to make it non-sticky and thick. Grease your hands with ghee and knead it soft. Divide the dough into 2 parts and make two logs/ cylinder shaped by rolling with your palm on a plate or counter top. Keep it aside. Now take the cashew dough and place it in between the butter paper. Roll it thin with a  rolling pin/chapati roller. Cut the circle into 2 parts as shown in the pic. Take one half of the circle, place one of the pista log in the center.The size of pista log and the cashew dough circle should be the same. Fold it once from above and below the log. It will resemble a log. Now roll the log gently. The more you roll, it will elongate and becomes a perfect log.It will stretch double, triple in size. Cut both the ends and taste it ; )) Cut the log into small cylinders by keeping your finger as reference size.Then take one roll and press both the ends gently on a plate or counter top to get perfect round shape.Refer the pictures for clear understanding. Repeat the same with the other half of cashew dough and pista dough. Arrange the kaju pista roll in a plate and let it set for an hour. Enjoy it ! Enjoy !

Note

Trouble shooting tips In case, You missed the right consistency and if the dough becomes crumbly and hard, just break them into pieces. Grind in a big mixie jar adding little water or milk and make a smooth paste. Transfer the mixture to the kadai and again cook it till you attain the correct stage. You can easily identify the right stage as you know where you went wrong. So do it patiently and remove it at the right stage. Note Cashews should be completely dry before grinding. While powdering the cashews please be careful in running the mixie. Over doing it makes the cashews sticky & wet. U wont get the perfect smooth powder. One string consistency is very important. If sugar reaches more than one string consistency, katli will become hard. U have to add more milk to make it soft. Adding more than the required milk makes the dough wet & sticky. It reduces the shelf life of the sweet. U can check the consistency of dough by making a small ball out of it. The ball should be non-sticky. Suppose if u over mix the dough and if it becomes hard, no worries. Just keep the dough in a plate and let it warm. Add few tsp of little milk to it and knead it well by greasing your hands with ghee. It will become soft. Then you can roll it and make pieces as mentioned above.

Delicious Kaju Pista Roll is ready to enjoy !!

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Kesar Burfi Recipe With Milk Powder – Milk Powder Burfi Recipe

Last year during diwali, I posted double layered chocolate burfi with khoya. So this year I wanted to attempt some sweets with milk powder. I tried Kesar burfi recipe with milk powder as my reader friend Harini requested me to share some burfi recipes with milk powder. I followed the recipe from Mullai’s blog and referred Nisha madhulika ji’s youtube video as well. 

Actually I made a two layered burfi just like the original recipe but simplified the cooking procedure. Instead of making the layers separately, I made the dough once, divided them into two parts, applied kesar milk with yellow color to one part and kept the other one as plain. This helped to make the burfi very quickly. But this kesar burfi takes one day time to set completely. It tastes chewy if you eat it on the same day. But it sets perfectly the next day and melts in your mouth. I have tried kesar burfi with khoya and the setting time is the same for khoya as well. 

Friends, if you don’t get khoya in your place, you can opt for this milk powder burfi. There will be no compromise in taste or flavor. Lets see how to make this colorful kesar burfi with milk powder with step by step photos !

Kesar burfi recipe with milk powder

How to make kesar burfi with milk powder

Cuisine: Indian

Category: Sweet

Serves: 12

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Milk powder - 1.5 cups Powdered sugar - 3/4 cup Unmelted butter - 1/2 cup Boiled milk - 1/3 cup Cardamom powder or rose essence or kewra water - few drops Kesar/saffron threads - few Milk - 1 tbsp ( to soak saffron) Yellow food color - few drops ( optional)

METHOD

Heat 1 tbsp milk and add saffron threads, few drops of yellow food color to  it. Grease a pan with ghee & grease a flat bottomed bowl with ghee for levelling the dough. Keep it ready. Refer picture below for the idea. In a small non-stick kadai , pour the saffron milk and set aside. We need it for later use. Heat unmelted butter in another big non-stick kadai in low flame. When its melting, add the milk. Mix well. When the milk and butter are mixed well, add the milk powder and stir it without lumps. Milk powder will absorb all the milk & butter and it looks like a thick paste/ khoya.Stir the mixture to become smooth. Now add the powdered sugar and stir well. Sugar gets melted and the paste becomes thin. Keep mixing in low to medium flame. Never increase the flame and do not go away. Stay nearby and keep mixing else the bottom layer gets burnt very quickly. Add the rose water or cardamom powder and keep mixing for 5-6 minutes. The burfi mixture starts to thicken and leaves the sides of kadai. When it starts to leaves the sides and becomes semi thick, take a small portion in plate. It will be very sticky. Grease your fingers with ghee and try to make a ball out of it. If you are able to do make a soft, non sticky ball, its the right consistency. Immediately switch off the flame and stir for few seconds. The heat of kadai is sufficient to thicken the burfi mixture.Mixture will be very sticky and tastes slightly chewy too. But don’t worry. Remove 1/3rd portion of burfi mixture using a ladle and add it to the kesar milk we kept in the kadai earlier. Transfer the remaining mixture to the greased plate, it will fall like a ribbon. Spread it well with the bottom of greased bowl. Let it cool down. In my burfi, two layers were not clearly visible. So its better to add the yellow layer less than half the quantity of white layer. Now take the dough mixed with kesar milk. Keep mixing till all the milk is absorbed by the burfi dough and its color changes to yellow. If you wish, add more yellow color if needed. Switch on the flame and mix it for one minute in very low flame. This is to absorb the extra moisture in the burfi. Transfer it to the greased tray and spread it over the plain white layer. Use the greased bowl and spread it well to cover the white layer. Set it to become warm for 2-3 hours. Grease a knife with ghee and make shapes once the mixture becomes warm. Do not remove the pieces now.This burfi tastes chewy if consumed hot. So Let it rest over night or at least 8 hours by covering with a plastic sheet. The next day, run a knife in the corners and invert the plate. All the pieces will fall easily. Remove and stack it. Store in a box and enjoy for a week. No need to refrigerate. Melt in mouth kesar burfi with milk powder is ready !

Note

Remember this burfi tastes mildly chewy when hot. It tastes great only the next day. Do not forget to add rose essence or cardamom powder to the burfi mixture else it will taste like eating milk powder. Troubleshooting : If you feel, the mixture is not set even after its warm, don’t panic. Again heat the mixture for a minute and spread it OR Just add a tbsp of milk powder to the mixture, knead well to make a smooth dough and spread in a plate. Make shapes and allow it to set for 8 hours . If you have over done the mixture and made it very hard or chewy, add more milk to the mixture, make a paste and again stir it to reach right consistency. But it will take more time to cook.

Try this colorful, kesar burfi with milk powder and celebrate the occasions !

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