Today is two of my successful attempt... Milk Burfi and Maida Halwa... These recipes were given to me by my aunty who found these recipes online. Thanks to all the frequent bloggers who shared their tested recipes with us...
Here goes the recipe.
- Milk – 3 cups
- Sugar – 2 and 1/2 cups
- Rava – 2 tablespoons
- Ghee – 3 table spoons
- Cardamom – 3 nos
- In a heavy bottomed pan heat 1 table spoon ghee on a medium flame and fry the rava till it turns whitish.
- Add the milk and allow to boil for 15 minutes on a low flame.
- Add the sugar and cardamom powder and keep cooking on a medium to low flame, stirring continously.
- When it reaches a thick consistency say in about 15 minutes add the remaining ghee and keep stirring.
- In another 5 minutes it will be ready for pouring on to a greased tray. The right time would be to check the sides of the pan for white powder.
- Pour on to a greased tray and mark the shape after 5 minutes, with a sharp knife.
|All purpose flour(maida)||3 cups|
|Red food color||a pinch|
|Roasted cashew||3/4 cup|
- Take a bowl add maida flour and water, mix with hand gently and evenly.
- Add minimum water and knead the flour to make it soft.
- Keep it aside for 1 hr.
- After 1 hours, add 3 cups water and mix well, now the dough will give milk, separate the milk and keep aside.
- Leave the extracted milk for sometime, thick milk will settled down.
- Remove the liquid milk.
- Heat the pan and add thick milk, sugar and food color, mix well.
- Keep stirring until liquid gets thick, now add ghee slowly.
- Keep stirring until the ghee separates from halwa, add powdered cardamom, roasted cashews.
Recipe by Agalya
Since these are Traditional Indian Sweets, I dare not modify these recipes... Tried the original recipe and was successful. Anyhow, traditional recipes needs experience. Practice makes perfect....