SWEETS IN RAKHI:
COCONUT BURFI:
Preparation Method of Coconut burfi:
1)Mix together grated coconut and sugar and leave aside for 5 minutes.
2)Heat this in a pan, stirring continuously while keeping the stove on a low flame.
3)When it`s about to get over, add 2 spoons of ghee and stir well.
4)Add cardamom powder to this and mix.
5)Take a large plate and rinse its surface with ghee.
6)Pour the cooked mixture over the ghee-rinsed plate and allow it to cool for about 3 minutes until the mixture becomes semi-solid. Now cut it into square pieces and serve.
:- Coconut burfi is ready.
1)Mix together grated coconut and sugar and leave aside for 5 minutes.
2)Heat this in a pan, stirring continuously while keeping the stove on a low flame.
3)When it`s about to get over, add 2 spoons of ghee and stir well.
4)Add cardamom powder to this and mix.
5)Take a large plate and rinse its surface with ghee.
6)Pour the cooked mixture over the ghee-rinsed plate and allow it to cool for about 3 minutes until the mixture becomes semi-solid. Now cut it into square pieces and serve.
:- Coconut burfi is ready.
GULAB JAMUM:
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METHOD
Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving. |
