Thursday, October 15, 2009

Happy Diwali 2009


Hope this Diwali fills your year with joy, peace and prosperity and continues to brighten the rest of your life. Wishing you all a Very Happy Diwali.

My Diwali Nivedya thali (offering during puja)
Chole, Poori, Sheera, Chooda, Nariyal Barfi

Other Diwali Treats:

Bottle Gourd Barfi
Dudhpak

Narla Khadi / Coconut Khadi / Coconut Barfi / Nariyal Barfi / Coconut Fudge


My grandmom was an expert cook and sweets and snacks were her speciality. She would always make special items when we would visit her during the holidays. She also made various kinds of khadi's (burfi's)- rava, coconut, cashew nut, only milk burfi, banana and wheat khadi. This is one of her recipes passed on by my mom to me. This year I decided to leave behind all the rules of healthy diet and decided to make this coconut burfi. Though this takes a little longer than wheat and rava burfi, it is far more superior in taste that the other two. The verdict- the burfi just melts in mouth with the sweet and nutty flavor of the coconut.


Ingredients
2 cups grated coconut
1 cup besan or chick pea flour
1 1/2 cup whole milk (I used 1 cup whole milk and 1 cup milk powder as I had some on hand)
4 cups sugar
10-15 cardamom
1 cup ghee

Method
Roast the besan on low heat till it gives out a sweet smell. Let it cool down. Mix the grated coconut, milk, sugar and ghee.

Cook on a low flame till it leaves from the sides and almost solidifies. I take a pea sized sample of it and check if it solidifies upon cooling.

Pour immediately on a plate greased well with solid ghee (if liquid ghee is applied to the plate then the burfi sticks to the plate). Flatten it with the back of a glass so that it is smooth on the top. Cut into squares when hot. Cool it down and then separate the squares. Store in air tight container.


The above measurement makes around 75 burfi's.