Thursday, Dec 20 2007

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Singhara Burfee

Ingredients:

1/2 cup Singhara flour(waterchestnut flour)
2 tbsp. ghee
1/2 cup Khoya
3/4 cup sugar
1/2 cup water
1/2 tsp. cardamom powder

METHOD:

1. Stir-fry atta in ghee in a heavy pan, over low flame, to a light pink.
2. Transfer immediately to another vessel.Stir-fry the khoya in in pan till it becomes of uniform consistency and looks a bit fried.
3. Mix the atta and elaichi and leave to cool.
4. Make syrup with water and sugar, till syrup forms a soft ball on dropping into a plate of cold water.
5. Remove pan from flame.
6. Mix immediately into cooled khoya mixture, stirring vigorously and quickly, to blend well.
7. Transfer onto greased plate, pat to level and leave to cool.
8. When cool and set, cut into pieces, using a sharp knife. Arrange on a serving dish and serve.

Making time: 30 minutes
Makes: 15-18 burfees
Shelflife: 1 week or more

Tip: Fasting is also a great way of flushing out your system. Try a liquid fast once in a way. Drink only a limited amount of fruit juices and nothing else.

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