Poppy Seed Burfi - Quick Version
Khus Khus Barfi-Quick Version
Yashoda Gupta
This burfi was made in my parent''s house only once a year, on the Janam-ashtami day, God Krishna's birth anniversary. It is considered to be very 'hot' in it's properties, so we were allowed to eat only one at a time, no more! The recipe has been adapted from my mum Yashoda's traditional recipe.
Ingredients
1 tea cup poppy seeds
400 ml. tin of sweetened condensed milk
A greased metal tray or flat thali (Indian plate)
Instructions
Grease the tray or thali and keep aside.
Clean and sieve poppy seeds to remove any grit and dust.
Dry roast seeds in a wok or karahi until lightly browned and there is aroma of roasting.
Cool and grind in a coffee grinder, saving approximately 1 tablespoonful whole for garnish.
Place Condensed milk and ground seed in a wok and mix well. Now turn the heat on and cook stirring continuously, until the whole mass begins to come off the wok.
Spread evenly on the tray quickly, before it begins to set. Sprinkle the saved whole seeds on top and press gently.
Make diamond shaped cuts across it, before it sets completely.
Allow to cool completely, cut squares apart and keep in an airtight box.
