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November 2, 2021

Burfi Recipes | Barfi Recipes – Burfi Varieties |15 types of Burfi recipes

burfi recipes

Here is a collection of popular, Indian sweet recipe named barfi / Burfi.  Barfi, Barfee, Burfi or borfi is basically a milk based sweet of India. Barfi is a derivative of Persian word Barf which means ‘snow’. As the name suggest, burfi has a cool, melt in mouth texture.

Plain white barfi is prepared with milk powder and sugar. It is cooked until the mixture solidifies and its allowed to set for few hours to make perfect shapes. It can be cut into square, rectangle or diamond shapes. Some of the popular burfi varieties are besan burfi, Mawa barfi / Khoya burfi, Kaju burfi, Almond burfi, Pista barfi, coconut burfi and Peanut burfi. 

In this post, I have shared the different types of burfi recipes in my blog under one page for easy reference. As Diwali festival is coming up, you must be making at least one burfi recipe in your sweets list. I hope this collection of barfi recipes would be helpful to choose and try one.

Making and trouble shooting burfi recipes is hassle free. Even a beginner can make it easily. In each recipe, I have shared all the tips and tricks to make a perfect burfi even if you are a first timer in making sweets. Ok, lets see the burfi varieties | 15 types of burfi recipes below.

MAIDA BURFI / MAIDA BARFI WITHOUT MILK POWDER | MAIDA CAKE

MAIDA BURFI WITH MILK POWDER

CASHEW BADAM BURFI

ALMOND BARFI / BADAM BURFI

EASY KALAKAND WITH CONDENSED MILK

INSTANT DOODH PEDA / MILK POWDER BURFI

COCONUT BARFI / THENGAI BURFI

SEVEN CUP CAKE / SEVEN CUP BURFI

CHOCOLATE KHOYA BURFI

KESAR BURFI

KAJU KATLI  / CASHEW BURFI

DATES AND NUTS ROLL / KHAJUR KATRI

90’S KIDS SHOP STYLE BURFI / HALKOVA

COCONUT KHOYA BURFI

MICROWAVE MYSORE PAK


SOFT MYSORE PAK

Hope you will love this collection. Please share your feedback if you try any !

 

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October 25, 2021

Instant Doodh Peda With Milk Powder, Condensed Milk

doodh peda

Basically I love milk sweets especially milk halwa and doodh peda are my favorites. I love Nandini Doodh peda very much and tried to recreate it at home several times but I couldn’t get it perfect. Then I came across this Instant doodh peda with milk powder and condensed milk in a YouTube channel.

Usually Doodh peda is prepared by boiling and reducing the milk till thick. It takes more time to prepare. But this is a short cut version which gives the end result equal to the shop ones. To shape this peda just like Nandini ones, I bought peda maker from Amazon and tried it. It came out perfect in shape. I loved it and became very happy to see my doodh peda just like store bought ones.

Friends, if you are looking for easy Diwali sweets to prepare under 20 minutes, this is one recipe. Even though it takes less time to cook, you need to wait atleast for one day to get the perfect sweet stall taste because doodh peda takes more time to set. It stays good for a week with refrigeration and two days without refrigeration.

Do try this easy, yummy instant doodh peda recipe with milk powder and condensed milk. You will love it like me. Lets move on to the recipe with step by step pictures and a video. 

doodh peda



Doodh peda recipe with milk powder and condensed milk


Doodh peda recipe with milk powder and condensed milk

Doodh peda recipe with milk powder and condensed milk - Easy Diwali Sweet with milk powder.


 
Cuisine: Indian
Category: Sweet
Serves: 8
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Milk powder - 1 cup
  • Boiled milk - 1/2 cup ( at room temperature)
  • Condensed milk - 1/2 cup
  • Cardamom powder - 1/2 tsp
  • Ghee - 2 tbsp
  • Peda maker / Peda mould
HOW TO MAKE DOODH PEDA WITH MILK POWDER
  1. In a wide bowl, mix the milk powder and milk to a smooth paste.
  2. Heat ghee and add the condensed milk. Mix well.
  3. Add the milk powder paste and mix well.
  4. Cook till the mixture becomes thick and leaves the sides of pan.
  5. To check the doneness, take a pinch and roll it. It will be non sticky.
  6. Switch off the flame and transfer to a greased plate immediately.
  7. Let it become warm. Make shapes with peda mould and enjoy !

METHOD - STEP BY STEP PICTURES
  • In a wide bowl, take the milk powder and add the boiled milk at room temperature. Milk should not be hot or warm.

  • Mix with a whisk till no lumps and becomes smooth paste. Set aside.
  • instant doodh peda recipe
  • Heat ghee in a non stick kadai. Add the condensed milk and mix well. Add milk powder paste and mix well.
  • instant doodh peda recipe
  • Cook in low to medium flame till it becomes thick and leaves the sides of pan. It becomes a whole mass.
  • instant doodh peda recipe
  • When you take a pinch and roll it, it will be non sticky. Now switch off the flame and transfer to a ghee greased plate. 
  • instant doodh peda recipe
  • Let it become warm. Now take a tbsp full of dough and press it. Make round shape and press the peda mould on it. Peda is ready. Let it rest over night. It tastes best the next day.
  • instant doodh peda recipe
        instant doodh peda recipe

            Enjoy !

          Note

          • You can add powdered sugar instead of condensed milk. You can add 1/3 cup of powdered sugar in that case. Check for taste and add more if needed.
          • Make sure you cook the peda mixture till it becomes a whole mass.
          • Do not cook in high flame. It may burn in the sides or it becomes hard and chewy.

          Easy, yummy Doodh peda is ready to enjoy ! Stays good for 2 to 3 days in room temperature.

          Instant doodh peda


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          October 12, 2021

          Sweet Aval Mixture | Sweet Poha Chivda With Jaggery

          sweet poha chivda

          Every Thursday and Friday, we do Guru pooja and Lakshmi pooja at home in a simple manner. Thinking about what to make as prasadam / neivedyam every week is a big task for me. Even though I know many prasadam recipes like sweet pongal, Kesari, Payasam etc, I always look for simple and healthy naivedyam recipes that can be prepared easily.

          For this year Navarathri, I have come to Salem and spending some good time with my in-laws as we don’t have Golu celebration this year. Still we make some sweets and sundal varieties on all these 9 days and offer God. Today my MIL prepared this easy sweet aval mixture for Thursday guru pooja neivedyam.

          Its a very simple sweet mixture recipe. There is no deep frying and my MIL had used jaggery instead of sugar. So this is a super quick and super healthy recipe you can munch on for your evening snacks. I am sure kids will love it a lot.

          All you need is Poha / Aval, Sesame seeds, Roasted chana dal and jaggery for this recipe. Its so tasty and crunchy to eat. Friends, If you are looking to make some simple sweet mixture along with sundal for this Navratri and Diwali, you must try this recipe. Even bachelors can make this easily. Everyone will love it.

          Ok friends, lets jump on to this easy sweet poha chivda / Aval mixture with jaggery in simple steps.

          sweet aval mixture

          Sweet aval mixture / Sweet Poha chivda


          Sweet aval mixture / Sweet Poha chivda

          Sweet aval mixture / Sweet Poha chivda recipe for Pooja prasad / Neivedyam


           
          Cuisine: Indian
          Category: Sweet
          Serves: 4
          Prep time: 10 Minutes
          Cook time: 10 Minutes
          Total time: 20 Minutes
           


          INGREDIENTS
          1 cup = 250ml
          • Thick Aval / Poha / Pressed rice - 1/2 cup
          • Black or white sesame seeds - 1 tbsp
          • Roasted chana dal / Gram dal / Pottukadalai - 2 tbsp
          • Grated or powdered jaggery - 1/4 cup ( adjust as per you need)
          • Ghee - 1 tbsp
          • Cardamom - 2 (crushed or powdered)
          HOW TO MAKE SWEET AVAL MIXTURE
          1. Heat a kadai and dry roast the sesame seeds till it splutters.
          2. Collect in a plate. Add a tsp of ghee and roast a fistful of poha till it puffs up and become crispy. Remove in the plate.
          3. Repeat the same procedure for 1/2 cup of poha. Collect in the plate.
          4. Switch off the flame and add in the roasted gram dal. Let it roast in the heat of kadai. Collect in the plate.
          5. Let everything cool down. Lastly add grated jaggery and crushed cardamom.
          6. Mix well and serve immediately for best taste. Store in an air tight box and consume within a day.
          METHOD - STEP BY STEP PICTURES
          • Heat a kadai and dry roast the sesame seeds till it splutters. Remove in a plate.

          • Heat 1 tsp of ghee. Add a fistful of poha / thick aval and roast patiently it turns white and puffs up well. If you try to break it, it will be crunchy. Remove in the sesame seeds plate. 

          • Again add 1 tsp of ghee. Add fistful of poha and roast till crispy and puffy. Remove in the plate. Repeat the procedure until all the poha is roasted.

          • Switch off the flame and add the roasted chana dal. Mix well. Let it roast in the heat of kadai. Remove in the plate.

          • Let everything cool down. Lastly add the crushed cardamom and grated jaggery. Mix well and serve immediately for best taste.

          Note

          • For variations, you can add powdered sugar instead of jaggery.
          • You can also add some ghee roasted cashews.
          • I have not deep fried the poha to make a low calorie version. You can also deep fry in oil and ghee mixture to make it rich.
          • As it is not deep fried, this mixture turns soggy soon. So store it in an air tight box and consume within a day.


          Try this easy sweet aval mixture and enjoy at home.

          Sweet aval mixture

           


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          October 5, 2021

          Sorakkai Kurma | Bottle Gourd Kurma Recipe

          Bottle gourd kurma

          I never imagined a kurma recipe with Bottle gourd (Sorakkai in Tamil, Lauki in Hindi) until I came across a YouTube video. In Bangalore hotels, I have tasted vegetable sagu for poori and set dosa with chow chow or turnip but I have never tasted kurma with bottle gourd.

          Basically Bottle gourd is a bland vegetable with rich water content. So it can easily absorb the taste of the dish we add in. This kurma recipe I shared here is an easy, yummy South Indian style recipe that can be prepared directly in a pressure cooker just like my other Kurma varieties. It came out so well and tasty. We all loved it with soft chapathi. I am sure it will taste great with poori and dosa.

          Friends, do try this Bottle gourd kurma / Tamil nadu style Sorakkai kurma for a healthy variation from usual kurma recipes. You will love it. 

          Check out my

          Sorakkai dosa

          Sorakkai kootu

          Sorakkai poriyal

          Sorakkai sambar

          Sorakkai paal kootu


          Sorakkai kurma


          Sorakkai kurma / Bottle gourd kurma recipe


          Sorakkai kurma / Bottle gourd kurma recipe

          Sorakkai kurma / Bottle gourd kurma recipe for chapathi, poori and dosa


           
          Cuisine: South Indian
          Category: Side dish
          Serves: 4
          Prep time: 10 Minutes
          Cook time: 20 Minutes
          Total time: 30 Minutes
           


          INGREDIENTS
          1 cup = 250ml
          • Bottle gourd – 1
          • Big onion – 1
          • Tomato – 1
          • Cinnamon – 1 inch
          • Cloves – 2
          • Cardamom – 1
          • Black stone flower – 1
          • Bay leaf – 1
          • Cumin seeds - 1/2 tsp
          • Red chilli powder – 1/2 tsp
          • Garam masala powder – 1/2 tsp
          • Salt and water - as needed
          • Coriander leaves - to garnish
          To grind
          • Grated coconut – 1/4 cup
          • Fennel seeds – 1/2 tsp
          • Pottukadalai / roasted chana dal – 1 tbsp
          HOW TO MAKE SORAKKAI KURMA
          1. Wash and peel the skin of bottle gourd. Cut and remove the center soft portion. Chop into small cubes.
          2. Grind coconut, fennel and gram dal into smooth paste.
          3. Heat oil in a pressure cooker base. Saute the whole spices.
          4. Now add the onion and saute till transparent.
          5. Add ginger garlic paste and saute for a minute.
          6. Add tomato and bottle gourd. Mix well.
          7. Add the ground coconut paste, red chilli powder and garam masala powder.
          8. Mix well and add little water. Pressure cook in low flame for one whistle.
          9. Open the cooker after the steam is released. Serve hot with chapathi, poori and dosa.
          METHOD - STEP BY STEP PICTURES
          • Wash and peel the skin of Bottle gourd. Chop into small cubes.

          • Heat oil in a pressure cooker. Saute cinnamon, cloves, bayleaf, black stone flower and cardamom. Add cumin seeds.

          • Add onion and saute till transparent. Add ginger garlic paste and saute until raw smell goes off.
            • Sorakkai kurma
          • Add tomato and saute till mushy. Now add turmeric powder, red chilli powder, salt and garam masala powder. Mix for a minute.
          • Sorakkai kurma
          • Lastly add the chopped bottle gourd pieces. Saute for a minute. Grind coconut, fennel seeds and gram dal to a smooth paste.
          • Sorakkai kurma
          • Add the paste to the cooker. Mix well and add little water. Do not add more water as bottle gourd itself leaves water while cooking. So adding more water makes the kurma watery. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with chapathi. Enjoy !Sorakkai kurma

          Note

          • For variations, you can grind green chilli instead of red chilli powder.
          • You can add ginger garlic while grinding instead of sauting ginger garlic paste.
          • Do not add more water while pressure cooking. Around 1/2 cup is enough.

          Try this easy, yummy Bottle gourd kurma and enjoy with chapathi.

          Sorakkai kurma recipe


           

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          September 28, 2021

          Vazhaithandu Poriyal – Banana stem poriyal recipe

          How to make Vazhaithandu poriyal

          This is my MIL’s style Vazhaithandu poriyal recipe (Banana stem curry) which is a super healthy and excellent side dish for sambar rice. We try to include Banana stem in our diet at least once in a week as it is a rich source of fiber, Potassium and Vitamin B6. It helps to ease constipation and is good for treating and preventing Kidney stones.

          Mostly I make banana stem juice with buttermilk and salt. Sometimes I make poriyal, kuzhambu, thayir pachadi or add in sambar. Recent days I started to make Vazhaithandu dosa as well. Soon I will try to post a collection of all the Vazhaithandu recipes in my blog for easy reference.

          Today’s recipe is a very easy and simple Tamil nadu style poriyal recipe with Vazhaithandu. My MIL makes it without onion and garlic but I used garlic today. Also she uses red chilli for spicy taste whereas I used sambar powder for variation. It came out so well. We all loved it. Even Raksha who eats only dosa with Vazhaithandu ate this poriyal today without complaints.

          Friends, do try this yummy and healthy raw banana stem poriyal for rice and enjoy with your family. But make sure you use tender and fresh banana stem for best taste.

          vazhaithandu poriyal recipe

          Vazhaithandu poriyal / Banana stem curry for rice


          Vazhaithandu poriyal / Banana stem curry for rice

          Vazhaithandu poriyal / Banana stem curry for rice - Easy and healthy side dish using Banana stem.


           
          Cuisine: Tamil nadu
          Category: Side dish
          Serves: Serves 4
          Prep time: 10 Minutes
          Cook time: 20 Minutes
          Total time: 30 Minutes
           


          INGREDIENTS

          • Vazhaithandu / Banana stem - 1
          • Moong dal - 1 tbsp
          • Sambar powder or red chilli powder - 1/2 tsp
          • Turmeric powder - 1/4 tsp
          • Salt - as needed
          • Water - to cook
          • Grated coconut – 1/4 cup
          To temper
          • Coconut oil - 1 tbsp
          • Mustard seeds - 1/2 tsp
          • Urad dal - 1 tsp
          • Chana dal - 2 tsp
          • Cumin seeds – 1/2 tsp
          • Curry leaves - few
          • Garlic - 5 cloves
          • Coriander leaves - to garnish
          HOW TO MAKE BANANA STEM PORIYAL
          1. Remove the outer sheath of Banana stem.
          2. Wash and chop into circles and dip in thin buttermilk.
          3. Chop finely and keep it immersed in buttermilk till use.
          4. Take the chopped banana stem in a plate and add salt, moong dal.
          5. Mix well and keep the plate in a slanting way for 15 minutes. Water drains out. Discard the water. 
          6. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. 
          7. Add garlic cloves and saute for a minute. Squeeze the banana stem and add to kadai.
          8. Add turmeric powder and mix well. Sprinkle some water and cover the kadai. Keep the flame low and cook till moong dal and banana stem turns soft.
          9. Lastly add the sambar powder and grated coconut. Mix well and cook for few more minutes.
          10. Switch off the stove and garnish with coriander leaves if you like.
          11. Serve with sambar and rasam rice. Enjoy !
          METHOD - STEP BY STEP PICTURES
          • Remove the outer sheath of the banana stem and chop into thin roundels. Keep in buttermilk till use.

          • Now take the roundels and chop finely into small cubes. Keep them immersed in buttermilk.
          • vazhaithandu poriyal recipe
          • Take the chopped banana stem in a plate. Add salt, moong dal and mix well. Keep the plate in a slanting way so that banana stem leaves water which collects in the plate. Discard the water.
          • vazhaithandu poriyal recipe
          • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. Add chopped garlic and saute for few minutes.

          • Squeeze the banana stem and add to the kadai. Keep the flame low and saute for few minutes. Add turmeric powder and mix well.
          • vazhaithandu poriyal recipe

          • Sprinkle some water and cover cook till dal and banana stem turns soft and cooked well. Lastly add the grated coconut, sambar powder or red chilli powder. Mix well and cook for few minutes in low flame till raw smell goes off. Switch off the flame and garnish with coriander leaves (optional).vazhaithandu poriyal recipe
            Enjoy !

          Note

          • You can saute red chilli along with garlic and skip chilli powder / sambar powder for less spice.
          • For variations, you can skip garlic and make it without onion and garlic.
          • If you like, you can add one finely chopped onion along with garlic and make this poriyal.
          Healthy and tasty Vazhaithandu poriyal is ready !
          Vazhaithandu poriyal

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          September 20, 2021

          Hotel Style Thatte Idli Recipe– Soft Bidadi Thatte Idli

          thatte idli recipe

          This is my second version of Karnataka specia thatte idli recipe also known as plate idli in English (In Kannada, Thatte means plate). Long back I shared a fool proof recipe for thatte idli learning from my School moms group friend Priya. I have been following that recipe for years. Recently I was watching some Bidadi special thatte idli from popular hotels in YouTube. Based on the recipes they shared, I tried this recipe from Bagya Tv YouTube channel which is very similar to my Kushboo idli.

          Thatte idli came out super soft and spongy. Usually baking soda is added in most of the recipes. But I did not even used baking soda. Still idli came out so well. I have used thatte idli stand that I bought in Amazon. But you can make this idli even without thatte idli stand. You can simply use the lid of steel boxes or make it as normal idli. There will be no difference in texture and taste. 

          Friends, If you are looking for a super soft, fluffy thatte idli recipe, you must try this one. I am sure you will love the result. Lets see how to make Karnataka hotel style thatte idli recipe with step by step pictures and a video. 



          thatte idli

          Hotel style Thatte idli recipe


          Hotel style Thatte idli recipe

          Karnataka Hotel style Thatte idli recipe


           
          Cuisine: Karnataka
          Category: Main course
          Serves: 15
          Prep time: 10 Minutes
          Cook time: 20 Minutes
          Total time: 30 Minutes
           


          INGREDIENTS
          1 cup = 250ml
          • Idli rice / Salem rice / Boiled rice - 3 cups
          • Urad dal - 1 cup ( I used white, round dal)
          • Fenugreek / Methi seeds - 1/2 tsp
          • Thick Rice flakes / Aval / Poha - 1/2 cup
          • White, big Sago / Sabudana - 1/4 cup
          • Salt & water - as needed
          HOW TO MAKE THATTE IDLI
          1. Wash the rice thrice till water is clear.
          2. To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours. 
          3. In another bowl, wash and soak sago and poha for 4 hours.
          4. Grind everything together till it turns to smooth paste.
          5. Collect the batter in a big bowl and close it with a lid. \
          6. Ferment the batter over night or 12 hours. The next morning, mix the batter well.
          7. Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
          8. Steam it for 15 minutes till idli is non sticky to touch.
          9. Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
          10. Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !
          METHOD - STEP BY STEP PICTURES
          • Wash the idli rice twice or thrice till the water looks clear. Add urad dal, methi seeds and wash it once. Add required water and soak the rice, dal mixture for 4 hours minimum.

          • In another bowl, wash and soak sago, poha for 4 hours. I soaked in drinking water and used the same water for grinding. 
          • thatte idli recipe
          • Grind the soaked rice, urad dal, methi seeds, sago and poha till smooth. Add required water while grinding. I did not add salt while grinding as it delays fermentation for Bangalore weather.

          • Collect the batter in a big bowl. Cover with a lid and ferment the batter over night or 12 to 15 hours.
          • thatte idli recipe
          • The next morning, batter would have raised well. Add salt and mix the batter well. Grease thatte idli plates with oil or line the plate with cotton cloth.
          • thatte idli recipe
          • Pour 2 to 3 ladles of batter and arrange in the stand. Boil water in idli pot and place the thatte idli stand. If you don’t have thatte idli stand, you can use steel box lids and pour the batter. Place the lid over the idli plate and steam it for 15 to 20 minutes till idli is non sticky to touch.
          • Remove the plate and rest for few minutes. Loosen the sides with a knife or spoon. Remove the idli and serve hot with your favorite chutney and sambar. Enjoy !
                thatte idli recipe

          Note

          • For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli.
          • Idli should be steamed for 15 to 20 minutes to cook well.
          • If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.

          Serve this hot and yummy Thatte idli with butter and red chutney, sambar or sagu.

          How to make thatte idli


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