Gond (Edible Gum) Burfi For Janmashtami
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Gond burfi is a must to make on Janmashtami in North India. This is a recipe given to me by my mom.,I have eaten all these from my childhood.It has lot of nuts even kids love it too."Rakhi or janmashtami recipe contest entry".
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Ingredients
- Gond/edible gum-100gm
- makhane/lotus seeds-25gm
- cashew-50gm
- almonds-50gm
- chironji/charoliseeds -25gm
- Dry coconut-1 grated
- melond seeds-75gm
- clarified butter 125gm
- sugar- 350gm
- water-150ml
- cardamom powder-1/4tspn
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Instructions
- Grease the flat tray & keep aside.
- Heat ghee in a wok and deep fry gond,it will fluff up and double in its size when it is done.
- Now take 1 tspn ghee for each and dry roast makhane,melon seeds,almonds,cashew,chironji seeds and grated coconut seperately and keep aside.
- Coarsely grind fried gond, roasted(almonds,cashew,makhane,chironji seeds and melon seeds),keep it aside
- Take a pan and add water, sugar & cardamom powder & cook till it reaches 1-2 string consistency to make sugar syrup.
- Add coarsely grinded(gond,alomonds,cashew,chironji seeds,melon seeds,makhane,grated coconut) to the syrup and stir quickly to mix everything well.
- quickly Turn out on to the greased tray,flatten with the spatula and allow it to cool & cut into square or diamond shape pieces.
- Store it in a airtight container.
Notes
Gond burns very quickly so deep fry it on a medium flame and stirring it all the time to ensure it up every single piece is fried.lift it up out of the ghee till it fluffs up otherwise it will give bitter taste.
when you add all the nuts ,seeds and grated coconut to the syrup ,mix everything well and donot waste time to transfer it in the greased tray otherwise it will not set properly.
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So delicious…
perfect