Tried and tasted by Nivedita
Old is gold! Books, food, wine are the best when they are old.
I have a good collection of cookery books since many years. Some were purchased, I borrowed few from my aunt, few were the Xerox copy of original ones, and the most favourite ones are the gifted books. This reminds of my marriage. When my relatives came to know that I am Getting married to a Sindhi guy, though they were little upset, but they gifted me a Sindhi cookery book when I went to meet them first time after the marriage. That too, two of them gifted the book by same author. So sweet of them, I am always grateful to them. I learnt most of the Sindhi dishes from those books as we never had internet to refer .
And another best gift was from my brother, which is a collection of five books by Sanjeev Kapoor.
But today's recipe is from a book which I borrowed from my aunt. She took it after her marriage. It's first edition was published in the year 1971. It has a huge collection of all the recipes
When I remembered the event of cooking from the books, I played a game. I closed my eyes and picked up a book. This one came in my hand. Then blindly I opened a page thinking that whatever recipe I get in that page I will make that one. And I got this Burfi recipe. Though I was little disappointed, I thought let me not cheat. And then when I checked my blog, some how this recipe was never posted.
This is my most favorite sweet since childhood with lot of sweet memories. I will share some other day as the post will be too long.
Coming to the recipe,
Grated fresh coconut : 1 1/2 cup
Sugar : 3/4 cup
Milk : 1/4 cup
Cashew nuts and almonds : 1/4 cup, cut in to small pieces
Cardamom powder from 1 pod
Cashew nut powdered: 2 tbsp
Dash of salt(this is my addition)
Ghee : 1tsp+1tsp
Mix grated coconut, salt and sugar in a bowl and keep it aside for 15min .
Take a thick bottomed kadai(I have used wonder chef kadai)
Heat 1 tsl ghee and roast the cashew and almond pieces. Transfer it to a plate.
In the same kadai, add the coconut sugar mix and milk. Mix well and cook on a medium flame for 5-8 minutes, stirring it in between.
Now lower the flame, add cashew powder, cardamom powder and ghee. Mix well and keep on stirring. When it starts leaving the edges, add fried nuts, higher the flame for half a minute (if you want the Burfi to be brown). Now cook on a slow flame for half a minute. Transfer it to a greased plate, cut into squares. Take little from it and make small balls. I love to eat these round ones than squares.
A quick dish to satisfy your sweet tooth.
Hope you all enjoyed my post and the recipe. I would be happy if you ever try this recipe and share your experience with me.