Mango burfi with Vari Tandul is a delicious sweet dish which I tasted from my neighbour. When Ashwini gave me the burfi to eat, I was quite impressed with it and asked her for the recipe.
When she told me how to make it, I did not waste time as it was the mango season and immediately tried the same. This mango burfi is made with mango pulp, sugar and vari tandul (chama arisi, samo seeds, varichatandul, bhagar, jungle rice).
During the season, we must enjoy all the raw materials which we are getting whether it is fruits, vegetables or any other things.
Fresh mango is a good source of potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
Preparation time; 30 minutes
cooking time: 40-60 minutes.
Yield: 25-30 pcs.
Ingredients:
1 cup mango pulp
1/2 cup vari tandul ( chama arisi)
1/2 cup grated coconut
1/2 cup sugar
1 cup water
1 pinch kesari colour
2 drops of vanilla essence
4 tbs ghee (+ little for greasing the plate)
1/4 tsp cardamom powder
2-3 pinch nutmeg powder (Jaifal)
1/2 cup chopped dry fruits.
Method:
1. heat ghee in the kadai
2. add the vari tandul in it and roast it like you roast the rava for Sheera
3. when the colour changes, add one cup water and cook the same covered till the water is absorbed.
4. in between do not forget to check.
5. then add the sugar, mango pulp, coconut powder and mix well. My mother in law used to grind the coconut coarsely for 2 minutes in the mixture before adding it for the burfi. this is done to get a smooth texture of the coconut.
6. mix the kesari colour in little water and add to the above mix and start stirring till it leaves thesides of the kadai.
7. add 1/4 cup chopped dry fruits, vanilla essence, cardamom powder, jaifal powder and mix well.
8. transfer it to the greased plate and spread evenly.
9. spread the remaining 1/.4 cup dry fruits on top of it and press well.
10. allow to cool.
11. cut into desired shape and serve.
while removing from the plate, be little extra careful to ensure that it does not break.
enjoy this less sugar sweet.
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PumpkinBurfi.aspx
moriyo-dosa-vari-tandulachi-dosa-sama.html
When she told me how to make it, I did not waste time as it was the mango season and immediately tried the same. This mango burfi is made with mango pulp, sugar and vari tandul (chama arisi, samo seeds, varichatandul, bhagar, jungle rice).
During the season, we must enjoy all the raw materials which we are getting whether it is fruits, vegetables or any other things.
Fresh mango is a good source of potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
Preparation time; 30 minutes
cooking time: 40-60 minutes.
Yield: 25-30 pcs.
Ingredients:
1 cup mango pulp
1/2 cup vari tandul ( chama arisi)
1/2 cup grated coconut
1/2 cup sugar
1 cup water
1 pinch kesari colour
2 drops of vanilla essence
4 tbs ghee (+ little for greasing the plate)
1/4 tsp cardamom powder
2-3 pinch nutmeg powder (Jaifal)
1/2 cup chopped dry fruits.
Method:
1. heat ghee in the kadai
2. add the vari tandul in it and roast it like you roast the rava for Sheera
3. when the colour changes, add one cup water and cook the same covered till the water is absorbed.
4. in between do not forget to check.
5. then add the sugar, mango pulp, coconut powder and mix well. My mother in law used to grind the coconut coarsely for 2 minutes in the mixture before adding it for the burfi. this is done to get a smooth texture of the coconut.
6. mix the kesari colour in little water and add to the above mix and start stirring till it leaves thesides of the kadai.
7. add 1/4 cup chopped dry fruits, vanilla essence, cardamom powder, jaifal powder and mix well.
8. transfer it to the greased plate and spread evenly.
9. spread the remaining 1/.4 cup dry fruits on top of it and press well.
10. allow to cool.
11. cut into desired shape and serve.
while removing from the plate, be little extra careful to ensure that it does not break.
enjoy this less sugar sweet.
PumpkinBurfi.aspx
moriyo-dosa-vari-tandulachi-dosa-sama.html
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