Semolina Burfi
Sooji ki Barfi
Mamta Gupta
Burfis are a popular sweet in India, eaten as snacks, served as after dinner desserts, offered at temple worship, used as gift when visiting friends and family, and served at numerous ceremonies that make everyday life of an Indian family. They come in hundreds of varieties, combinations and colours. They are usually very easy to make and look nice served on a platter. The number depends on the size of squares you make.
Serves 6-8
Ingredients
1 cup semolina or suji
2 cups warm water
A few strands of saffron
A few drops of liquid yellow food colour
3/4 cup clarified butter or ghee
250 gm. tin of sweetened condensed milk or Mawa
A greased flat tray or plate.
1 tbsp. chopped pistachios or almonds
Instructions
Add saffron and food colour to the water and stir. Keep aside.
Heat the ghee in a wok and fry the semolina until it turns golden brown and an aroma of roasting semolina rises.
Turn heat down and add the water to the semolina and keep stirring so as to avoid lumps forming. If you have the heat too high, semolina will bubble and splash and you may burn yourself.
When it begins to come off the pan, add condensed milk and continue stirring until the mixture begins to come off the sides of the pan again. This takes only a minute or two.
Spread evenly on a greased plate and cut into diamond or squares (2"x2"), when cooled.
Serve garnished with the roasted cashews and raisins.
