Maida Burfi/ Cake

Ingredients:

1 cup maida (all purpose flour)
1 1/4 cups sugar
1 cup ghee
2 drops of rose essence.

Method:

Mix little ghee with maida and fry for 2 to 3 minutes. Make a sugar syrup with little water to one thread consistency.

Add the maida and remaining ghee to it and mix well till it starts leaving the sides of the vessel. Add the rose essence and mix well.

Transfer to a greased tray and cut into required size.

Badam burfi

Ingredients:


1 cup badam soaked in warm water for 2 hours
1 cup gram flour
1 cup ghee
2 tsp cardamom powder
2 cups sugar (adjust as required)


Method:

Heat 2 tsp ghee and roast the gram flour till you get a nice aroma. Keep aside. Grind the badam to a smooth paste using a little milk.

Heat sugar with 1 cup water and allow it come to a 2 thread consistency. Add the badam paste and mix for 2-3 minutes. Then add the gram flour to it and keep stirring it well. Add cardamom powder and then ghee little by little to the mixture and continue to stir till the mixture starts frothing well. Transfer to a greased plate and allow it to cool for a while. Cut into desired pieces.

Mysore burfi

Ingredients:




100 grams cashewnut
1 cup gram flour
3/4 cup ghee
2 cups sugar (adjust as per taste)
1/5 cup milk
Bit of red orange colour



Method:
Soak the cashews in hot water for 2 hours, drain and grind to smooth paste.

Heat the sugar with 1 cup water and allow it to boil till two thread consistency. Add the cashew paste to it and mix well. Then add gram flour slowly and mix well without lumps. Add the food colour and keep stirring. Start adding ghee slowly and keep mixing it till the mixture starts frothing. Transfer to a greased plate and allow it to cool before cutting into pieces.

Garnish with almond and cashew pieces.