Gum Resin, Coconut And Melon Seed Burfi Squares
Gone, Gola Aur Kharbooja Seed Burfi
These Burfi Squares are commonly made on Janashtami ( birth day of God Krishna), for lactating mothers and for other fasts in northern India. The connection with Janamashtami is that they might have been Made for His mother after giving Him birth. Makes approximately 20.
50 gms edible Gum Resin or Gond pieces
100 gms melon seeds (not watermelon) or Kharbooje ke beej
100 gms desiccated coconut (greated gola)
1/2 cup Ghee or clarified butter ( oil will not work for this dish)
200 gm. sugar
1/4 cup water
Heat the ghee in a Karahi or wok. Deep fry gum little at a time, giving them room to expand in size. Keep aside.
Fry the seeds in the leftover ghee.
Turn heat off.
Add grated coconut and fried gum resin pieces from step 1. Stir them all together. Keep aside.
Grease a flat tray or thali lightly and keep it aside.
In a separate pan, heat the sugar with quarter cup of water. Boil untilgreased you have a syrup of 3 wire ‘teen tar’ consistency.
Quickly pour it onto the mix of gum resin, coconut and seeds etc. Stir them all in quickly and pour in a tray/thali.
Allow it to cool.
Cut into small squares or diamond pieces.
Store in an airtight box.