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