Have you seen ‘Bareilly ki burfi’ movie? I didn’t. But read too much about it in local newspapers. All the famous sweet shops of Bareilly have some stories about their burfi. Some stories are about Priyanka Chopra, how she loves the particular burfi of a particular shop etc.
Read the story in short of this film in internet. Film is good but not burfi its all about a novel 😀
Copy pasting the story for you.
Amongst the cluster of homes in Bareilly, India resides the amusing Mishra family. The only ‘life loving’ daughter of theirs – Bitti Mishra (Kriti Sanon) works at the electricity board, is a casual smoker, watches English movies and loves breakdance. Bitti’s free spiritedness does not translate in finding a suitable groom and she resigns to being a misfit in this small-town – Bareilly. The complexities of getting married and feeling pressured, impulsive Bitty decides to run away from home. At the railway book stall, she stumbles upon a novel called ‘Bareily Ki Barfi’. Surprisingly the female protagonist of the novel reads exactly like her.
Now tell me where is the burfi? 😂
Leave it. Here is a delicious burfi recipe for you direct from Bareilly 😊
You don’t need much ingredients to make it. You need only khoya/mawa or dried milk, milk powder, sugar, vanilla essence and dark chocolate. Easy isn’t it 😊
Khoya or mawa – 1 cup tightly packed, crumbled
Grated dark chocolate – 1/3 cup
Milk powder – 1/4 cup
Sugar – 4 tablespoon or to taste
Vanilla essence – 1 teaspoon
Ghee/clarified butter or butter for greasing
Grated white chocolate and pistachio to garnish
Grease a plate with ghee or butter and keep aside.
I have used homemade khoya/mawa or dried milk. Get the recipe to make khoya or dried milk here.
Mix crumbled khoya/mawa or dried milk, milk powder and sugar.
Heat the mixture in a nonstick or heavy bottom pan. Cook on low heat, stirring continuously.
Cook until the mixture leaves the sides and becomes a dough like consistency. Taste the sweetness and adjust if require.
Add grated dark chocolate and mix well. Remove from heat.
Add vanilla essence. Mix well.
Set the mixture on the greased plate.
Sprinkle grated white chocolate and pistachio over it. You can sprinkle any dry fruits of your choice if you don’t have white chocolate.
Let it cool down. Cut with a knife in your desired shape.
Serve immediately or keep in refrigerator for later.
You can keep it in refrigerator for 3 – 4 days.
Enjoy the delightful taste of this chocolate burfi or fudge.
I would love to hear from you. Please share your thoughts and suggestions in comment.
May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.
I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer. Today is 2nd anniversary of my blog. Two years and 218 posts. Thanks to all my readers. Its possible because of your support and love. Thanks a lot.
Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.
God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.
Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.
Modak and laddu are the favourite sweets of Lord Ganesh.
Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.
Paneer or cottage cheese – 1 & 1/2 cup crumbled
Khoya or mawa – 1 cup
Sugar – 5 tablespoon or to taste
Cardamom powder – 1 teaspoon
Desiccated coconut – 4 tablespoon
Saffron – a small pinch
Gulkand or rose petal jam – as require
In a food processor or mixer grinder grind paneer, khoya, sugar, desiccated coconut, cardamom powder and saffron altogether.
Make the mixture smooth. Taste and add little more sugar if require.
Pour the mixture into a nonstick or heavy bottom pan. Cook on low flame. Stir continuously.
Cook until the consistency becomes like a dough and leaves the sides. Don’t make it too dry.
Remove from heat.
Let the mixture cool down.
Make small balls. Flatten with your palm. Place little gulkand at the middle.
Bring together all the sides and make a round ball again.
Make all the balls or laddu like this.
Serve immediately or keep in refrigerator.
Enjoy the heavenly taste.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Its Monday again. Our bloghop day. And this week #Foodiemonday bloghop theme is #CWFB means cook with fellow blogger. Yes we have to choose a recipe from each other’s blog. This recipe is from my fellow blogger and friend Alka’s blog. She has an excellent blog. Alka is a Blogger Photographer and Food Stylist. She always amazed us by her photography skill. Visit her blog Culinaryxpress for many amazing recipes and excellent pictures. All the pictures are really a visual treat.
At first I thought of a baking recipe from her blog. But I am out of town this time. So its impossible to bake anything. Alka suggested me to make this easy no cook but delicious Mango pomegranate and tender coconut salsa. Thanks Alka.
Mango is my favourite fruit. And I have used it in many of my dishes. But all are sweet. In this recipe sweet pulpy mango, Pomegranate, cucumber and tender coconut mixed with salt, green chilli and pepper. Sounds interesting isn’t it? Believe me taste is too good. Pomegranate, cucumber and onion gives a crunchy texture to this salsa. Love this sweet, salty and spicy mixed taste.
According to Alka “Salsas always go well with a platter of Chips, Tortillas and even with Papads khakras, which are a slightly healthier version when compared to chips. I prefer the Mango salsa the most for it’s perfect burst of flavors with the sweetness of mangoes which is balanced with the acidity from lemon and the heat from the chillies but you can make various salsa varieties with fruits and vegetables during their respective seasons”.
I am in Kolkata now so I have used Himsagar mango. Thanks to bro Nilotpol Ganguli for these sweet juicy flavourful mangoes. A superbly delicious gift. I love the taste of this variety. Its a famous variety in West Bengal.
Mangoes – 2 large ripe , peeled, diced
Cucumber – 1 diced
Pomegranate seeds – ¼ cup
Tender coconut – 1, flesh cut in one inch strips
Red onion – ½ cup , chopped
Coriander leaves – ¼ cup chopped
chilli – 1 finely chopped
Lime – 1
salt and Black pepper to taste
Dice the mangoes and cucumber and keep aside. Deseed the pomegranate and take out the flesh of the tender coconut.
In a large bowl, combine diced mangoes, cucumber, chopped onions,pomegranate seeds, tender coconut, chopped chilies and chopped coriander leaves.Add lime juice and salt to taste. Mix well.
Let this sit for 10-15 mins for flavors to mingle together.Serve it with papads or chips.
For outdoors, scoop them in paper cups and serve it with scoop type chips or papas.
Enjoy the sweet, salty and spicy mixed summer fruit salsa. Perfect for this hot weather.
Vidyaa Ruupe Vishaal Aakssi Vidyaam Dehi Namostute ||
O Devi Saraswati, the most Auspicious Goddess of Knowledge with Lotus like Eyes,
An Embodiment of Knowledge with Large Eyes, Kindly Bless me with Knowledge. I Salute you.
Vasant Panchami is an important Indian festival celebrated every year in the month of Magh according to the Hindu calendar. Celebrated on the fifth day of Magh, the day falls somewhere in the months of February or March according to the Gregorian calendar. The significance of the day lies in the worship of Goddess Saraswati, symbol of wisdom and also the onset of spring season.
According to the popular belief, the origins of this festival lie in Aryan period. Aryans came and settled in India through Khyber Pass, crossing the Saraswati River among many others. Being a primitive civilization, most of their development took place along the banks of the River Saraswati. Thus, River Saraswati began to be associated with fertility and knowledge. It is then that the day began to be celebrated.
According to mythology, a popular associated with this day is connected with poet Kalidasa. After he was married off to a beautiful princess through trickery, the princess kicked him out of her bed as she learned that he was foolish. Following this, Kalidasa went to commit suicide, upon which Saraswati emerged from the waters and asked him to take a dip there. After taking a dip in the holy waters, Kalidasa became knowledgeable and began writing poetry. Thus, Vasant Panchami is celebrated to venerate Goddess Saraswati, the goddess of education and learning.
The color yellow is the predominant color associated with the festival, the origins of which are supposed to be the fields of mustard which can be seen in Punjab and Haryana during this period. Kite flying is also commonly associated with this festival. Children as well as adults fly kites on this day to celebrate freedom and enjoyment.
Another tradition associated with this day is that of initiating studies in the young. Young children often begin learning on this day, which is believed to be the reason why the school sessions start in the month of March. Sweets with a yellow hue are also distributed on this day and people can also be seen donating books and other literary material to the poor.
And the day after Saraswati Puja or Basant Panchami in west Bengal Sheetal Shashti is observed. Sheetal means cool and shashti means sixth day. It is customary for west Bengal people to eat a special dish called gota seddho. It literally means whole boiled. Because its made of whole lentils with 5 type of whole vegetables. None of the vegetables are cut. And its cooked on the day of Saraswati Puja or basant panchami but served on the next day.
This sheetal shashti is mainly observed by the Bengali mothers praying long healthy life of their children.
Raw mustard oil is drizzled over this gota seddho with salt. Each family has their own version to make it. With this dish six type of fried veggies, some no onion garlic vegetables, kheer or pudding with date palm jaggery or khajur/nolen gur, steamed rice, ber or Indian plum chutney and puri/luchi or kachauri are cooked on this day to be eaten next day.
In fact sheetal shashti is generally marked as a no cooking day. This observed by mothers but everyone in the family enjoy this special food.
Now coming to the today’s Basant Panchami special recipe.
Moong dal burfi or split green gram fudge.
A very delicious and easy to make sweet for this special accession.
You can make these with very simple and easily available ingredients. Need only moong dal or split green gram or yellow lentils, sugar, water, khoya/mawa or dried milk with ghee or clarified butter, little cardamom powder and saffron. A delicious burfi or fudge for this special accession.
Yellow lentil or moong dal or split green gram – 1/2 cup
Sugar – 1/2 cup
Water – 1/2 cup
Khoya/mawa or dried milk – 1/2 cup
Ghee or clarified butter – 1/4 cup
Cardamom powder – 1/4 teaspoon
Saffron – a pinch
Chopped pistachios to garnish
Wash and soak the lentils in enough water for 2 – 3 hours.
Wash again and drain the lentils.
Grind into a smooth paste.
Heat water and sugar in a pan. When it starts to boil reduce the flame and add cardamom powder and saffron. Stir well and let it boil for 6 – 7 minutes on low flame. Or until the syrup becomes one thread consistency.
Remove from heat and let it cool down.
Heat ghee or clarified butter in a heavy bottom pan or nonstick pan. Add ground lentils and stir continuously. Cook on low flame until it changes it’s colour into golden brown and becomes like a dough.
This step need patience. You can feel the aroma of fried lentils. Don’t make it in a hurry. Raw smell should goes out.
After frying take out the lentils in a bowl.
In the same pan cook the khoya/mawa or dried milk stirring constantly on low flame. Cook till it slightly change colour and becomes dough like consistency.
Add fried lentils in it. Mix well.
Now add the sugar syrup.
Cook till the mixture dried up completely and leaves the sides.
It will becomes a dough like consistency.
Grease a plate with little ghee or clarified butter.
Spread the mixture over it. Flatten the top with a spoon or your palm. Sprinkle chopped pistachios over it.
Keep in refrigerator for 1/2 an hour to set it.
Cut in your desired shape and size.
Serve and enjoy the heavenly taste of these fudge or burfi.
May Maa Durga empower you and your family with her nine swaroopa of Name, Fame, Health, Wealth, Happiness, Humanity, Education, Bhakti & Shakti. Happy Navratras. And have a blessed Durga Puja.
Chocolate coconut sandesh. A sweet made of soft and smooth coconut mixture and crisp chocolate.Bengali’s love sweets and Durga Puja is the perfect time for sweets. So spread happiness with this delicious and easy to make sweet recipe.
Durga Puja is the one of the most famous festival celebrated in West Bengal in honor of Goddess Durga during the period of Navaratri
This festival marks the victory of Goddess Durga over the evil buffalo demon. Mahishasura. Durga Puja festival epitomises the victory of Good over Evil.
In Bengal, Goddess Durga is worshipped as Durgotinashini, the destroyer of evil and the protector of her devotees.
Durga Puja or Sharadotsav is an annual Hindu festival in South Asia that celebrates worship of the Hindu Goddess Devi Durga.
Durga Puja is celebrated every year in the Hindu month of Ashwin (September-October) and commemorates Prince Rama’s invocation of the goddess before going to war with the demon king Ravana.
This autumnal ritual was different from the conventional Durga Puja, which is usually celebrated in the springtime.
So, this Puja is also known as Akal-bodhan or out-of-season worship. Thus goes the story of Lord Rama, who first worshipped the Mahishasura Mardini or the slayer of the buffalo-demon, by offering 108 blue lotuses and lighting 108 lamps, at this time of the year.
In this festival serve your guests a different and delicious sweet. Chocolate coconut sandesh. I have mixed coconut with kid’s favourite chocolate to make a lip-smacking sweet.
Coconuts are one of the wonder foods on earth that have multiple health benefits.
Coconut tree was called Kalpa vriksha in Sanskrit. The tree that supplies all that is needed to live.In ancient India, the coconut palm has been recognized as a top immune booster, antifungal, antibiotic, antiviral and antibacterial remedy for thousands of years all over the world.
In India one of the most common offerings in a temple is coconut. Coconut plays a vital role in all puja rituals. The coconut is a satvic fruit. It is sacred, pure, clean, and health giving, endowed with several properties.
Enjoy this auspicious occasion with this delicious chocolate coconut sandesh.
Shredded coconut – 1 cup
Paneer/cottage cheese – 1 cup
Sugar – 1/4 cup or to taste
Cardamom powder – 1/2 teaspoon
Dark chocolate – as require. I have used 1/2 morde chocolate bar
Ghee/clarified butter or butter for greasing the moulds.
Mix paneer/cottage cheese, coconut and sugar. Add less sugar, taste after mixing and add more if require. Mix well with you finger tips. Make a smooth mixture.
Heat a nonstick or heavy bottom pan. Cook the coconut mixture on low flame. Keep stirring. Cook until the mixture dried up. Remove from heat and let the mixture cool down. Make it smooth again. You can use your grinder or blender to make it smooth. I have ground it.
We have to set it in moulds. You can use any moulds whatever you have. I have used small chocolate moulds for bite sized sandesh and some muffins moulds for large size.
Melt the chocolate in double boiler or in microwave. Microwave for 30-40 second on high power stir if require microwave some more seconds. Stir with a spoon to check. It shouldn’t be burn. After melting stir it well.
Now take the greased moulds. Pour 1 teaspoon coconut paneer/cottage cheese mixture. Set and level with a spoon or your finger tips. Press gently. Pour 1 teaspoon melted chocolate over it. Make it flat and even with a spoon.
Keep the moulds in refrigerator for 2-3 hours.
Demould on a plate. Serve chilled. Always keep the remaining sweets in refrigerator. Chocolate will melt if you keep it in room temperature.
Coconut paneer/cottage cheese mixture have a soft smooth texture and chocolate is crisp.
Enjoy the soft and crunchy taste.
May Lord Ganesh bless you abundantly with good fortune, wisdom, prosperity and wealth throughout your life.
Quick dry fruits modak. Modak is sweet dumpling popular in Maharashtra. Its offered to Lord Ganesha as prasad or naivedya during Ganesh Chaturthi.
Ganesh chaturthi is a very auspicious day celebrated to pray to the Lord Ganesha so that every activities that is started is completed without any obstacles.
Ganesh Chaturthi is a ten-day Hindu festival celebrated to honour the elephant-headed God Ganesha’s birthday. He is the younger son of Lord Shiva and Goddess Parvati.
Ganesha is the Lord of arts and sciences. And the God of wisdom. He is known by 108 names. Mostly he is known as Vinayaka, Ganapati and vighnaharta.
There are two different versions about Ganesha’s birth. One has it that Goddess Parvati created Ganesha out of dirt off her body while having a bath and set him to guard her door while she finishes her bath. Shiva who has gone out, returned at that time, but as Ganesha didn’t know of him, stopped him from entering. An angry Shiva severed the head of Ganesha after a combat between the two. Parvati was enraged and Shiva promised Ganesha will live again. The devas who went in search of a head facing north of a dead person could manage only the head of an elephant. Shiva fixed the elephant’s head on the child and brought him back to life.
The other legend has it that Ganesha was created by Shiva and Parvati on request of the Devas, to be a vighnakartaa (obstacle-creator) in the path of rakshasas (demonic beings), and a vighnahartaa (obstacle-averter) to help the Devas.
Dry fruits modak. You can make it in 5 minutes if you have the ingredients ready. Very easy, quick and yummy sweet. Try out this modak shaped delicious sweet for the festival. I have made it in small quantity so I have used 1/2 cup dry fruits but you can use 1 cup of mixed dry fruits. Use whatever dry fruits you have. I have used cashew nuts, almonds and raisins.
Mix dry fruits – 1/2 cup to 1 cup coarse powered
Mawa or dried milk – 1/2 cup
Sugar – 1 & 1/2 tablespoon
Cardamom powder – 1/2 teaspoon
Shredded coconut – 1/2 cup to 1 cup
Grind the dry fruits. Don’t make fine powder, make coarse powder. I have used cashew nuts, almonds and raisins, you can use any dry fruits of your choice. Keep aside.
Mix shredded coconut, mawa/khoya or dried milk and sugar. Grind them into a smooth paste. Take it out. Add cardamom powder and dry fruits. Mix well.
If you don’t have mawa/khoya or dried milk you can use milkmaid or milk powder too. Knead the coconut and dry fruits with milkmaid. Or add milk powder and knead with milk. If you are using milkmaid or milk powder omit the sugar.
You can increase the amount of shredded coconut and dry fruits both. Mix all the ingredients well. If you feel its little loose and difficult to hold shape, keep the mixture in refrigerator for 1/2 an hour.
Now make the shape of modak. I didn’t have a mould but if you have, use it to get a perfect shape. You can make it in any shape of your choice. Easy isn’t it 🙂
Enjoy the quick and yummy modak with your family and friends.