I had been seeing so many posts about Maida burfi and they looked mouthwatering. I decided to try them too but not with Maida. Wheat flour is not so different from Maida so I thought I will try it and also replaced Ghee with olive oil. The taste was great but Burfis were rock hard when they cooled down. So I made it with Ghee this time and guess what, they are soft, crumbly and so very tasty.
Though I have not replaced Ghee with oil, I have used very little ghee, as little as 2 tablespoons. You can alter the quantity as per your choice. Most of the Maida burfi recipes I have seen, are made of Sugar. As usual, I am very conscious about using sugar and hence, these burfis are made of Jaggery. Honestly, it did not make much difference as per my neighbor who tasted and complimented. :D My mum always says that it makes a lot of difference to choose jaggery over sugar not only for better taste but for your health too. I am just glad I got away with modifying another recipe and here it is. Please feel free to modify it as you like.
|Nutritional Information (Approx) (per serving)|
|Ghee||2 tablespoons + 1 teaspoon|
|Wheat flour||1 cup|
|Jaggery (grated/powdered)||1/2 cup|
|Cardamom powder||1/2 teaspoon|
- In a pan, melt ghee. Add flour and fry till aroma starts to fill up and the flour turns slightly brown.
- Remove flour from heat and keep it aside to let it cool.
- Scrape or powder the jaggery. Add 2 tablespoons of water and heat it till it melts completely.
- Filter the liquid jaggery to remove the dust.
- Heat the jaggery syrup under low flame till it reaches one-string consistency.
- Add roasted flour and mix well. Make sure the heat is low and there are no lumps.
- Add a teaspoon of melted ghee and knead the mixture with a spoon.
- Add cardamom powder, combine well and remove the mixture from heat.