I love burfis, but am scared of making them. Making burfis has always been a disappointment for me. I am never sure when to stop stirring and at what consistency, it would set properly. Most of the times, I stop the stirring too early and it does not set. Then I have to again repeat the process. This way , it is either ok or I burn a portion of it. So it has been a very long time, I did not dare to make them. I have been thinking of making halwa with beetroot for sometime. So I thought of attempting it today. But then as I had not made burfi for a long time, I made burfi instead of halwa and it was a big challenge for me. And hurray, it came out good in the first attempt itself. I am not sure whether I was lucky today to get it right or I have learned making burfis!!!!!I know they are still not that great, but am happy that it was ok the first time itself. Anyway, I think I will try making more of burfis now . So friends , be prepared to see lot of burfi varieties now. And if anyone has a better idea of how to know when the burfi is ready to be set,please do share it here and give me some tip!!!
It is my 50th post today and I am happy to be a part of this blogging world till now.50 may not be a big deal for many, but for me it certainly is. I never hoped to reach 50.I sometimes get so busy with other activities that I don't get enough time for blogging or even cooking something special. I hope to do many more posts and your comments and kind words keep encouraging me. I hope you continue to inspire me the same way to do more.
Beetroot - 1cup grated
Milk- 1/2 cup
Granulated Sugar-3/4 cup(Use 1 cup if using grain sugar)
cashew for decoration
Add ghee in a pan. Add the grated beetroot and stir for sometime till it gets a bit dry. Then add the milk and keep stirring till the beetroot gets cooked well. Stir in the sugar and cardamom powder and mix well. Keep stirring till it becomes a thick mass. Spread this on a greased plate. Cut into the shape you desire with a greased knife.Cool and make the pieces.