Til gul shengdana Vadi / Burfi

An easy recipe today.


Sesame seeds [white] roasted 1/2 cup
Jaggery grated 1/2 cup
Peanut powder coarse 1/2 cup
Dessicated Coconut 1/2 cup
Condensed milk 1/4 cup
Cardamom powder
Few pieces of almonds for garnishing


Dry roast the dessicated coconut for a minute and keep it aside. Roast sesame seeds till it gets golden brown colour. Roast the peanuts, de-skin them. After everything cools down grind half of the quantity of sesame seeds and all the peanuts to coarse powder in a mixie jar.

Heat the jaggery in a thick bottomed vessel till it melts completely. Add condensed milk, sesame and peanut powders, dessicated coconut and cardamom powder. Mix it properly stirring continuously till the mixture turns out to be of thicker consistency. Now add the remaining sesame seeds and give a stir so that they get mixed well with the mixture. Switch off the flame. 

Now spread this mixture evenly on a greased plate [take a bowl with flat surface greased with little ghee and spread the mixture evenly]. Before it cools down completely cut them into desired shapes. Garnish each piece with almond pieces. [optional]. Let it cool completely before you take them out to store in the container. 

Note: I refrigerated them for 20 mins [in order to fasten the process of cooling] before I packed them to be sent with my son for distributing these burfis as prasad to his friends in the shloka class

[U can do all these steps in the microwave also stirring the mixture in between at an interval of 1 min for 4 mins till the mixture turns out to be of thicker consistency]

Happy cooking !

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