>> Saturday, November 3, 2012
We are starting the 22nd Edition of Blogging Marathon. With the highlight of this month being the Diwali/ Deepavali fast approaching us, I decided to start with some easy to make Diwali special Dishes. As always every year I plan very elaborately on the sweets and savouries that I need to try newly for the festival. Apart from the new dishes, we end up making the usual also.
I was sadden thinking parents will not be here this time. With the climate being so cold, they decided to come ahead of their plans, which means they will be here and that's wow. Kids have been excited hearing that. I know my niece and nephew will miss them so badly. Wish they were here too this time. However being online makes life so close, we see them everyday!Anyway I completely forget today being 3rd and time for the next BM. So I had to really rush with the preparation. I had planned to make this Cashew Besan Burfi for a long time. It's from Meenakshiammal book and she has a treasure grove for sure.
This is a delightful barfi and easy to make. Of course making any sort of barfi does require some previous experience, however this recipe is quite easy to make.
Cashew Besan Burfi
Besan / Gram Flour / Chickpea flour - 1 cup
Sugar - 2 & 1/2 cups
Water -1 cup
Ghee - 3/4 - 1 cup
Cashew nuts - 100 gms
Milk - 1 ladle
How to make Cashew Besan Burfi
Soak the cashew nuts in hot water and make a smooth paste. Keep it aside.
In a non stick pan, take the sugar and add water. Bring it to boil, add the milk. This way all the dirt will float up. Sieve out the dirt and continue cooking the sugar until you get two thread syrup consistency. You can find this by holding the syrup between your index and forefingers. This takes about 4 -5 mins
Once the syrup gets done, add the cashew paste and keep stirring. This takes about another 5 mins.
Then slowly add the besan little by little and quickly make sure lumps are not formed. If they do, make sure you press against the pan to get them mixed well.
Continue stirring like mad and the mixture starts leaving the sides, add in the ghee slowly. Whisk it well so that the mixture incorporates the ghee. This takes about 7 mins or so.
Have a greased plate nearby and immediately pour over the greased plate. If you don't pour it on time, you will end up burning the burfi.
Allow it to cool for 30 mins, and using a greased sharp knife cut into pieces.
If you are planning to click pictures you would surely need assistance Konda clicked some of the critical pictures while Athamma was just about hovering on the sides to help if anything was needed.
Everybody loved it and what more can I ask? Enjoy this for a great festival day
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 22