Kesari burfi or sooji burfi is made out of sooji/semolina and jaggery. Only plant based food colors are used. No need of using cancer causing artificial colors.
Ingredients
1 cup sooji/semolina
1 cup jaggery
3-4 tbsp ghee
1 carrot
2 cups water
4 cardamoms
few cashews and golden raisins
1 cup sooji/semolina
1 cup jaggery
3-4 tbsp ghee
1 carrot
2 cups water
4 cardamoms
few cashews and golden raisins
Preparation
Remove the husk from cardamom pods and make a coarse powder.
Soak about 8 strands of saffron in warm water or milk.
Cut the carrot into small pieces and blend it with some water. Then strain it to get the juice from pulp. Measure the juice and add some water to make it 2 cups of liquid together. Keep it aside. Pulp can be used to make something like carrot halwa or cookies.
Fry cashews and golden raisins in 2 tbsp of ghee and keep it aside.
Remove the husk from cardamom pods and make a coarse powder.
Soak about 8 strands of saffron in warm water or milk.
Cut the carrot into small pieces and blend it with some water. Then strain it to get the juice from pulp. Measure the juice and add some water to make it 2 cups of liquid together. Keep it aside. Pulp can be used to make something like carrot halwa or cookies.
Fry cashews and golden raisins in 2 tbsp of ghee and keep it aside.
Procedure
In a thick bottom pan heat 1- 2 tbsp of ghee on medium heat. When the ghee is hot add sooji/semolina/upma rava and fry for about 10 minutes until you smell a nice aroma. Keep stirring and scrape the edges in between.
When you smell a nice aroma, add water and carrot juice. Mix it well. You may use little more water if you need. Keep stirring. When everything is mixed well, add jaggery and mix it well. Let the jaggery melt and cook until the sooji mixture is thickened. Add saffron water and cardamom powder also. Then add cashews and raisins along with ghee and mix it well. You will notice that the mixture is thickened and leaving the pan. Switch off the flame.
Transfer the mixture into a plate, and flatten it with spatula. Make it into a thick slab. Greese the knife with little ghee and cut the sooji mixture into your desired shapes. Let it set for 10 - 15 minutes. Then separate the burfi pieces and transfer into a serving plate. Enjoy the kesari or sooji burfi as a dessert or as a snack and don't forget to give me your valuable feed back.
In a thick bottom pan heat 1- 2 tbsp of ghee on medium heat. When the ghee is hot add sooji/semolina/upma rava and fry for about 10 minutes until you smell a nice aroma. Keep stirring and scrape the edges in between.
When you smell a nice aroma, add water and carrot juice. Mix it well. You may use little more water if you need. Keep stirring. When everything is mixed well, add jaggery and mix it well. Let the jaggery melt and cook until the sooji mixture is thickened. Add saffron water and cardamom powder also. Then add cashews and raisins along with ghee and mix it well. You will notice that the mixture is thickened and leaving the pan. Switch off the flame.
Transfer the mixture into a plate, and flatten it with spatula. Make it into a thick slab. Greese the knife with little ghee and cut the sooji mixture into your desired shapes. Let it set for 10 - 15 minutes. Then separate the burfi pieces and transfer into a serving plate. Enjoy the kesari or sooji burfi as a dessert or as a snack and don't forget to give me your valuable feed back.
Shrikhand
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