Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

'Burfi' is a very sweet which is prepared in Indian households. This sweet can be prepared using variety of ingredients. Since its made using very rich ingredients like ghee / clarified butter, sugar, cream, etc., it will have a rich taste too.

Here is the recipe of Carrot burfi to share with you all!

Preparation time: 35 - 40 minutes
Difficulty level: Difficult
Serves: 20 - 25 pieces

Ingredients:

Grated carrot - 1 cup
Grated coconut - 1 cup
Semolina / sooji rava - 1 cup
Sugar - 1 1/4 cup
Ghee / clarified butter - 2/3 cup
Fresh / whipping cream - 1 cup
Cardamom and cloves powder - 1/4 tsp (optional)

Recipe Instructions:

Pulse grind the grated coconut in a mixie jar for 3 - 4 seconds to make even and fine crumbs.
Take a heavy bottom pan, add 2/3rd cup of ghee and allow to melt on small or medium flame.
Once the ghee melts, add 1/2 cup of sooji rava and roast it for 2 minutes.
Then add 1 cup of grated carrot and sauté it for 2 minutes or till the raw smell goes away.
To this, add the sugar and cream and continue stirring the mixture to avoid burning.
Cook it till it thickens and starts leaving the bottom of the pan. You can notice the mixture bubbling up and color turning to a bit pale whitish. For me, it took 35 minutes to reach to this stage.
You can add cardamom and cloves powder at this stage, but this is purely optional.
Turn off the flame, and spread the burfi mixture evenly on a greased plate.
Cut them into desired shapes when its still warm.
Enjoy eating the delicious Burfi!

Tips:

Fresh grated coconut can be replaced with desiccated coconut.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

'Tambli' is a yogurt based gravy which is easy to prepare and has the health benefits too. When its summer, one or the other variety of Tambli is very common in Havyaka homes, to serve with rice. Here is a unique Tambli recipe which is prepared using Tindora which is known as 'Tonde Ele' in Kannada.

Preparation time: 15 - 20 minutes
Difficulty level: Medium
Serves: 4 - 5

Ingredients:

Tindora leaves - 5 or 6
Fresh grated / frozen coconut - 3/4 cup
Thick buttermilk - 1 cup
Cooking oil - 2 1/2 tsp (see Tips)
Peppercorn - 4
Cumin seeds / Jeera - 2 tsp
Mustard seeds - 1 tsp
Salt - taste
Sugar - 1/4 tsp
Lime juice - 2 tsp or to taste

Recipe Instructions:

Wash and clean the tindora leaves, chop them roughly.
Take a small wok or frying pan. Heat it up by adding 1tsp of oil. Add 4 peppercorns and fry them for 2 minutes or till its nicely roasted.
Then add 1 tsp of cumin seeds. Saute it for a minute or till aromatic.
Finally add the chopped tindora leaves and sauté for a minute or two, till the leaves change the colour.
Turn off the flame, and grind this mixture along with grated coconut, into a fine paste. Add water as required while grinding.
Transfer the grind mixture into a vessel or bowl; add 1 cup of buttermilk.
Also add 1/4 tsp sugar, salt and lime juice for taste. Add little more water, if the mixture is thick.
Heat 1 1/2 tsp oil in a wok or a small pan. Add cumin seeds and mustards when the oil is hot. Once it starts crackling, add the seasoning to the Tambli mix.
This healthy and delicious Tambli is a good combination with hot rice.

Tips:

Sunflower oil or coconut oil are preferred in this recipe.
No need to add the lime juice if the buttermilk is sour.