FRUIT BURFI

In India, we call it Burfi – a sweet cake which is very tasty. This fruit cake has a very rendering taste suitable for all occasions. It is extremely easy to make and a lot of viewers appreciated this sweet delight when I made it on National live television.

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Condensed milk – 1 tin
Refined Flour (maida) – 1 1/4 cups
Sugar – 1 3/4 cups
Butter – 1 1/2 cups
Rose essence – A few drops
Tutti Fruity pieces – 1/4 cup
Ghee (clarified butter) – 3 teaspoons

METHOD

Take a heavy bottomed pan or a non stick pan. Add all the ingredients except rose essence and ghee. Keep the pan on the stove and stir well . When the mixture starts to boil, reduce the stove to a medium flame and keep stirring. When the mix leaves the sides of the pan take out a small piece and roll to a ball. If you are able to roll it without being sticky, then it is ready. Now add the rose essence and ghee. After stirring well, pour into a greased tray. Allow it to set for about 2 to 3 hours. Then cut to squares and serve.

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIP

Make the burfi in a medium or sim flame, as it will retain a creamy colour and not discolour.

PATIALEWALI GOLI PULAO

A very tasty pulao, a punjabi special!! Adding the golis enhances the taste.
A great party favorite!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS TO MAKE THE GOLI

Besan(Channa dhal flour) – 1 cup
Salt, Chilli powder to taste
Coarsely ground coriander seeds – 1 teaspoon
Curd – 3 tablespoons
Oil – To deep fry the golis

INGREDIENTS FOR THE PULAO

Cooked basmati rice – 2 cups (cook till grains are seperate)
Peeled,diced and boiled potatoes – 1 cup
Boiled green peas – 1/2 cup
Salt to taste

BLEND TO A FINE PASTE

Black stone flower(Dagad phool)- 1 small piece
Cloves – 3
Cinnamon – A small piece
Black pepper – 5
Fennel seeds (saunf) – 1/2 teaspoon
Cardamom – 2
Turmeric powder – 1/4 teaspoon
Kashmiri chilli powder – 2 teaspoons
Chopped big onions – 2
Ginger – 1 small piece
Garlic cloves – 4

TO SEASON THE PULAO

Oil – 2 tablespoons
Finely chopped onion – 1

TO GARNISH

Finely chopped coriander leaves a little
Finely chopped mint leaves a little

METHOD

TO MAKE THE GOLIS

Mix in all the ingredients. Oil the hands and make small golis. Deep fry the golis to a golden brown colour.

TO MAKE THE PULAO

Heat oil in a pan. Fry the finely chopped onions till they turn light golden colour. Fry the blended paste till the raw smell goes. Add salt to taste. Saute on medium flame. Add the boiled potatoes, green peas and mix well. Add the rice. Sim the flame and leave for 5 minutes. Mix well. Mix in the golis and garnish with finely chopped coriander leaves and mint leaves. Serve hot with a nice raitha!!

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIP

Always seperate the cooked rice grains with a fork.  Each grain will retain its shape without getting mushy.