Bread crumbs burfi/fudge recipe

     As I had mentioned here about a packet of bread crumbs lying in my pantry for a long time and then using it in my nut sponge cake. I had still some remaining and I was looking for a way to use it up. It was then I saw a recipe in this blog quite accidently actually when I was looking for something else, but am glad I found it. I made them immediately and it was quite delicious. There are amazing ways to use up the bread crumbs , isn’t it? The bread crumbs imparted a slight crunch to the fudge, that is what I loved about them the most.

Recipe courtesy- Hamaree rasoi

Print Recipe
Bread crumbs burfi/fudge recipe Yum
  1. Heat the ghee in a pan. Add the raisins and remove from flame and keep them aside. In the same pan, Add the bread crumbs,grated coconut and semolina and roast for 2 minutes. Now add the sugar followed by cardamom powder. Cook till the sugar dissolves and a thick mass of the mixture forms. Add the milk. Mix well. Place this mixture on a well greased (grease with ghee) plate. Level the mixture with a knife or a spatula.Cut them into squares or diamonds. Store them in air tight containers. Its is better to consume this in 48 hours.
Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest0

24 thoughts on “Bread crumbs burfi/fudge recipe”

  1. I came here wondering how breadcrumbs will taste in a sweet dish. Reading the recipe I am tempted to try. Good one indeed.

  2. I’m really impressed at the ingenuity of coming up with such a recipe. When you said slight crunch in the burfi, i was sold… 🙂

  3. Burfi with bread crumbs looks interesting..And you have not used too much of ghee against the traditional coconut burfi..Less fat is always welcome.

  4. wow, bread crumbs burfi..such a neat idea and looks mouth watering..won’t even last 24 hours at my house, I suppose…..

Leave a Reply

Your email address will not be published. Required fields are marked *