Tuesday, January 24, 2012

Ginger burfi ( आल्याची वडी) –

This is a Maharashtrian winter special burfi.
Ingredients –
Small pieces of ginger – 1 bowl
Sugar – 3 bowls
Full fat milk/cream – 1 bowl or khoya 100 grams
Spoonful of milk
Ghee/clarified butter – 1 tb-spoon
Powdered sugar – 2 t-spoons
Cashew nuts powder – ½ bowl (optional)
Procedure –
1. Add chopped ginger and 1 spoon milk in a mixer grinder and grind ginger into a very fine paste.
2. Pour ginger paste, sugar, milk/cream/khoya, cashew nut powder (if you are adding) in a pan and start cooking the mixture. Stir occasionally. Let the mixture start boiling, then stir continuously and keep an eye on the mixture. When the mixture started leaving the pan add ghee/clarified butter and turn off the heat immediately. Transfer the pan from stove to the kitchen platform to avoid further cooking.
3. Add powdered sugar and stir continuously. Take one tray or cake pan, grease the pan with little ghee and pour the mixture into tray before it starts drying. Pat well and cut into small squares. Ginger burfi should be of small size than any other burfi.
Note :
1. Cashew nut powder reduces spicy taste or hotness of ginger making the bufi milder. But it is optional.
2. Ginger roots should be very fresh and juicy. Peel off the skin of ginger.

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