Walnut Date Burfi

Friday, 6 January 2012

8 inch (2L) square cake pan, greased with ghee

3 cups whole or 2% milk

8 oz chopped dates

2 tsp ghee or oil

1 cup finely chopped walnuts, divided, optional

 METHOD

In a heavy saucepan (do not use a non-stick pan), bring milk to a boil over medium to medium-low heat.  Reduce heat to maintain a gentle boil.  This is critical.   As milk foams and rises to the top, every 5 to 6 minutes, stir it back in.  Boil gently until reduced by half.  This will take about 30 to 35 minutes.

Meanwhile, in a food processor, process dates into a paste.  Set aside.  When milk is sufficiently reduced, stir in dates and reduce heat to low.  Add ghee.  Cook, stirring continuously, until mixture begins to hold together, 5 to 6 minutes. 

Stir in half of the walnuts and mix well.  Place in prepared pan and pat evenly with a greased spatula.  Sprinkle remaining walnuts on top and press into place.

Refrigerate overnight to set.  Cut into bite-size pieces and serve.

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Asoka Halwa Recipe

 Ingredients

1cup Green gram dal

2 cups Ghee

1cup Wheat flour

2 cups Sugar

Almond, cashew, pistachio for decoration

1 spoon Cardamom powder

           METHOD

Wash the dhal and cook it with sufficient water till gentle and mash it. In a thick bottom pan add 2 tbs ghee and when it is warm add the wheat flour and roast till nice aroma comes.

Add the mashed dhal, and mix nicely. Let it cook in a moderate flame. Add sugar and stir well. Add the remaining ghee slowly and gradually and stirring. It should leave the sides of the pan; add cardamom powder, fried cashew and all the nuts mix well. Remove from stove. Transfer to greased bowl.

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Potato Payasam (Kheer)

Ingredients

1 cup Potato peeled and grated

2 cups Sugar

1/2 liter Milk

2 tb.spn Ghee

1 spoon cardamom powder

cashew, badam for garnishing

kesar color a pinch

METHOD

Boil potato in cooker. In a thick bottom pan add 1 tspn of ghee and salute cooked potato until slight brown .Then add milk to that. Let it boil. Add sugar, allow it dissolve. Add kesar color, cadamom powder and cashew, badam add the remaining ghee. Serve hot or cold.

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