Orange Burfi- A Sweet dish for a Sweet Occasion

Hi all.Its been more than a month.. How r u all ? For those who were wondering why I went MIA.. I have been busy welcoming by newborn son who came to this world in the last week of Sep!!! and I was busy revising the old lessons.. after a long gap of 6 years…. :)



Meanwhile I have missed my little space a lot but I was catching up with all the recipes my fellow bloggers were posting. Today I am posting a sweet dish which will be loved by all who has a sweet tooth. I tasted this orange burfi when one of our friends bought this from pune. That time itself I had decided to try this out and so I got the opportunity when there were lots of oranges at home.

Orange pulp

Orange Pulp Cooked in Milk
This burfi, which is made from oranges is very famous in Nagpur, yes..the city of oranges... This is a quick dish which can be prepared within minutes.


Ingredients:
  1. Orange- 2 nos
  2. Maida / All Purpose Flour- 1 Cup
  3. Sugar- ½ Cup
  4. Ghee- 4 tbsp
  5. Milk- ½ Cup
  6. Almonds- ½ Cup
Method:

  1. Peel the skin and the transparent skin of orange and keep the orange pulp aside.
  2. Fry the maida on low flame in the ghee till the raw smell disappears and till it turns light brown.
  3. Heat milk, sugar, orange pulp and stir continuously till the mixture thickens.
  4. Add the roasted maida and stir continuously so that there are no lumps and mixed well with milk. Add slight orange edible colour and cook till the mixture separates from the sides of the pan. Remove from stove and pour this in a greased pan, let it cool, decorate with almonds and cut into desired shapes.




Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more