Hello,
Today is our 25th Wedding Anniversary. To mark this occasion, thought of posting a sweet dish.
I have already posted one recipe of Orange burfi made with Mawa and orange pulp. This is yet another recipe which I made it with Maida. Though it does not taste like the one which I made with Mawa, you can still enjoy this flavourful dessert for a change.
Now the season of the orange is on, you can enjoy the natural fruit effect in the desserts. Orange is a rich source of vitamin C. The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in dietary fiber, pectin. Pectin, by its virtue as a bulk laxative, helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon. Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding to bile acids in the colon.
Oranges also contain very good levels of vitamin A, and other flavonoid antioxidants such as alpha and beta-carotenes, beta-cryptoxanthin, zea-xanthin and lutein. These compounds are known to have antioxidant properties. Vitamin A is also required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural fruits rich in flavonoids helps the body to protect from lung and oral cavity cancers.
It is also a very good source of B-complex vitamins such as thiamin, pyridoxine, and folates. These vitamins are essential in the sense that body requires them from external sources to replenish.
Orange fruit also contains a very good amount of minerals like potassium and calcium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure through countering sodium actions.
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Let us look at the recipe now:
Ingredients:
1 cup maida
1 cup milk powder
1 cup orange pulp
1/2 cup orange zest
1/2 cup ghee
1 1/2 cup sugar (powder it and add for quick process)
Method:
Heat ghee in a pan, add all purpose flour, mix and cook till it turns golden brown in colour. Add the orange zest, mix and the orange pulp. add sugar, milk powder and cook till the mixture becomes thick and starts leaving the sides of the kadai.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
Today is our 25th Wedding Anniversary. To mark this occasion, thought of posting a sweet dish.
I have already posted one recipe of Orange burfi made with Mawa and orange pulp. This is yet another recipe which I made it with Maida. Though it does not taste like the one which I made with Mawa, you can still enjoy this flavourful dessert for a change.
Now the season of the orange is on, you can enjoy the natural fruit effect in the desserts. Orange is a rich source of vitamin C. The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in dietary fiber, pectin. Pectin, by its virtue as a bulk laxative, helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon. Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding to bile acids in the colon.
Oranges also contain very good levels of vitamin A, and other flavonoid antioxidants such as alpha and beta-carotenes, beta-cryptoxanthin, zea-xanthin and lutein. These compounds are known to have antioxidant properties. Vitamin A is also required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural fruits rich in flavonoids helps the body to protect from lung and oral cavity cancers.
It is also a very good source of B-complex vitamins such as thiamin, pyridoxine, and folates. These vitamins are essential in the sense that body requires them from external sources to replenish.
Orange fruit also contains a very good amount of minerals like potassium and calcium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure through countering sodium actions.
Let us look at the recipe now:
Ingredients:
1 cup maida
1 cup milk powder
1 cup orange pulp
1/2 cup orange zest
1/2 cup ghee
1 1/2 cup sugar (powder it and add for quick process)
Method:
Heat ghee in a pan, add all purpose flour, mix and cook till it turns golden brown in colour. Add the orange zest, mix and the orange pulp. add sugar, milk powder and cook till the mixture becomes thick and starts leaving the sides of the kadai.
transfer to a greased plate. allow to cool, cut into desired shapes and serve.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
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