Vanilla Burfi for the Diwali and our Anniversary

Burfi reminds me of the Bollywood number Ala Ala Mathwala Burfi......Brfiii.Today was indeed a Burfi day.I tried Vanilla Burfi,Chocolate and Vanilla/Duet burfi and Gulabi Burfi.After many failures in the burfi making, today I got confidence in preparing the same.I exactly understood the meaning of ONE STRING CONSISTENCY,I  could even capture the picture of it.Feels so good.Vanilla is always my favourite flavour. I also tried other flavours of burfi so that I could learn perfectly.Tomorrow,October 30th, is our wedding anniversary and I thought of distributing the same to my loving ones.My better half tasted it and said the sugar could have been little reduced.But I felt it was fine.I dedicate this post to my wonderful husband who held my hands for so many years with both bumpy and smooth rides :D .

Recipe adapted from : Raks Kitchen




Ingredients:
Maida-1/2 cup
Ghee-1/4 cup
Sugar-1 cup
Water-1/2 cup
Vanilla essence-1/4 tsp






Method:

  1. Grease a square tin or a thali and keep it ready.
  2. Grease a wooden spatula or a ziplock bag and keep it ready.
  3. Take a non stick pan and heat ghee well.
  4. Off the flame,add  maida, mix it well and keep it aside.
  5. Now take a thick bottomed pan,mix water and sugar together and keep it on flame.
  6. Keep stirring it until the sugar dissolves and forms exactly a single thread consistency.
  7. Keep checking in between intervals with the help of your thumb and index finger.
  8. Once you get the single thread consistency off the flame.
  9. Add this sugar syrup to the roasted maida along with the vanilla essence.
  10.  Remember the below process is done off flame,please do not do it on flame.
  11. Keep stirring it continuously until it thickens,leaves the sides of the pan and reaches the spreading consistency.
  12. Spread it in a greased pan quickly and smoothen it with a greased spatula or a ziplock bag.
  13. Leave it aside for few minutes,cut it into desired shapes with a greased knife when it is still warm but do not separate.
  14. Once it cools,separate the pieces and store it in an airtight container.










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