Chapatti Flour Burfi With Clotted Cream & Coconut Powder
Atte Ki Burfi With Malai (Clotted Cream) and Narial Powder
This Rajasthani sweet recipe comes from my sister in-law in Jaipur. It is easy to make, give it a try.
Malai is the thick skin that forms on milk when it is boiled and allowed to cool, a common practice in India. It is very similar to clotted cream in texture and taste.
1 cup atta, plain chapatti flour
1 cup malai milk top or clotted cream
1/4 cup milk, if needed (not usually needed, if making with clotted cream)
1/2 cup powdered/caster/fine sugar
1 tsp. green cardamom/illaichi powder
2-3 heaped tsp. coconut powder/desiccated coconut
2 tsp. chopped dry fruits like almonds, pistachios, cashew nuts, whatever you have.
A greased flat plate/thali/tray
Sieve atta to remove any lumps, directly into a heavy bottomed wok or karahi,.
Dry fry/roast the atta-flour, until you get a nice, ‘roasted’ aroma and colour changes to a darker shade. Take out from the karahi and keep aside.
Now put the clotted cream or malai in the karahi/wok and heat until it is bubbling, stirring all the time. It may begin to leaves ghee/fat on the edges. It should be smooth by now, but if not, press it through a sieve to remove lumps. If it looks too thick and difficult to stir, add a little milk and stir it in well.
Take the karahi off the heat and add the roasted flour and ground cardamoms. Stir it in until smooth. Mix well, till no lumps remain.
Add sugar, stir it in.
Add half of the chopped nuts, illaichi/cardamom powder and coconut powder. Stir them in well.
Pour this mix onto a greased plate/thali/tray and spread evenly.
Sprinkle and press remaining half of the chopped nuts evenly on top, press them in.
Allow it to cool.
Cut into little squares or diamonds or fingers, as you prefer. Make any broken or misshaped or broken bits into small balls/laddoos.
Keep in an airtight container in a cool place.