Tuesday, 18 October 2011

Chocolate Burfi

Chocolaty cake is a Diwali treat

Ingredients - Yields 15

  • All purpose flour / maida - 1 cup
  • Milk powder - 1/2 cup
  • Sugar - 2 cups
  • Cashew nuts - 5 nos (or any nuts)
  • Coco powder - 1 tbsp (mixed in 1/4 cup of warm water)
  • Ghee - 5 tbsp
  • Heat the pan with ghee and fry cashew nuts to golden brown
  • Slowly add maida and fry evenly
  • Now remove it and mix with milk powder
  • In a separate pan add sugar and 1/4 cup water and heat it to one string consistency
  • Now reduce the flame to low add coco powder mixed in water and stir well
  • Switch off the stove and add maida little by little, keep stirring
  • The mixture will be thick (like a ball ) but loose enough to spread over the greased plate

  • Allow it cool, when it is slightly warm grease the knife and cut into desired shape

  • After it cools completely invert the burfi plate to another plate and gently tap it
  • store the burfis in an air tight container
Tips - Sugar syrup consistency is very important, if you miss one string consistency the sweet will get little hard. You can also make burfi by adding food colours

    Nutritional Information
    • Per piece = 150 calories approximately

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