Pumpkin burfi is a delicious, gluten free and healthy Indian sweet recipe. It can be made on festivals and holidays. Since it is so easy you can just make it any time and enjoy.
Ingredients
Grated pumpkin 4 cups
Grated jaggery 1 cup
Whole milk 1 cup
Milk powder 4 tbsp
Ghee 3-4 tbsp
A few cashew and almond slices
3-4 cardamoms
Grated pumpkin 4 cups
Grated jaggery 1 cup
Whole milk 1 cup
Milk powder 4 tbsp
Ghee 3-4 tbsp
A few cashew and almond slices
3-4 cardamoms
Preparation
Wash and peel the pumpkin. Grate it with a cheese grater or in a food processor.
Grate or cut the jaggery finely.
Finely powder the cardamom seeds.
Apply a little ghee on a plain plate or on a cake pan and keep it aside.
Wash and peel the pumpkin. Grate it with a cheese grater or in a food processor.
Grate or cut the jaggery finely.
Finely powder the cardamom seeds.
Apply a little ghee on a plain plate or on a cake pan and keep it aside.
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Procedure
In a thick bottom pan heat up 1 tsp ghee and fry cashew and almond slices. Once they turn golden color transfer them into a plate and keep aside. In the same ghee add grated pumpkin and fry for one or two minutes. Then add milk and cook until all the milk is evaporated. Keep stirring in between. When the milk is reducing in volume add milk powder and mix it well. Keep stirring.
When the milk is almost evaporated, add jaggery powder and mix it well. Jaggery will melt in and slowly the whole thing is going to come together and get thick. Once it is coming together, add ghee little by little and keep stirring. In between scrape the sides of the pan.
You will know that it is done when the mixture gets thick and leaving the pan. Turn off the stove. Transfer the mixture into the pre greased plate. Flatten it into a square shape with 1 - 1&1/2 inch thickness. Smooth out the surface. Garnish with nuts and press them down slightly with spatula. Let it cool down for an hour. Cut them into your desired shapes. Enjoy them!! Please don't forget to give me your feed back.
Please feel free to write your comments and suggestions below.
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In a thick bottom pan heat up 1 tsp ghee and fry cashew and almond slices. Once they turn golden color transfer them into a plate and keep aside. In the same ghee add grated pumpkin and fry for one or two minutes. Then add milk and cook until all the milk is evaporated. Keep stirring in between. When the milk is reducing in volume add milk powder and mix it well. Keep stirring.
When the milk is almost evaporated, add jaggery powder and mix it well. Jaggery will melt in and slowly the whole thing is going to come together and get thick. Once it is coming together, add ghee little by little and keep stirring. In between scrape the sides of the pan.
You will know that it is done when the mixture gets thick and leaving the pan. Turn off the stove. Transfer the mixture into the pre greased plate. Flatten it into a square shape with 1 - 1&1/2 inch thickness. Smooth out the surface. Garnish with nuts and press them down slightly with spatula. Let it cool down for an hour. Cut them into your desired shapes. Enjoy them!! Please don't forget to give me your feed back.
Please feel free to write your comments and suggestions below.
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