Ingredients | Quantity |
Low Protein Flour | 150 g |
Jaggery | 100 g |
Water | 250 ml |
Cardamom powder | 2-3 tsp |
Ghee | 1-2 tsp |
Method:
- Mix jaggery, water and pinch of cardamom in a pan, and boil on a medium flame until a few bubbles appear (ensure jaggery is completely dissolved)
- Add flour slowly to the jaggery water, and stir till there are no lumps
- Add ghee little by little, stirring all the while
- Within 4-5 minutes the mixture will thicken
- Grease a plate or tray with ghee
- Transfer the contents of the pan onto the greased dish and level the surface with the back of a greased spoon
- Wait until it cools, then cut the burfi into pieces with a knife
- Refrigerate for 45-60 minutes and the delicious burfi is ready to be served
Nutritional Information | |
Nutrients | One Burfi
15 (g) |
Energy (kcal) | 56 |
Carbohydrates (g) | 12.10 |
Protein (g) | 0.54 |
Fat (g) | 0.60 |
Dietary Fiber (g) | 0.66 |
Recent Comments