Tuesday, December 29, 2015

BHOPLA PAK / PUMPKIN BURFI


NEEDED
Yellow pumpkin - grated - 4 cups
Lemon rid - 2 tsp ( grated lemon skin)
Besan / gram flour - 2 cups
Ghee - 1 cup
Sugar- 3 cups
Honey - 2 tbsp
Kaju / almond - 1/4 cup
Jaiphal  powder- 1/2 tsp
Elachi powder- 1/2 tsp
Sonth powder/ ginger powder - 1 1/2 tsp

METHOD

  • Take a thick bottom pan and roast besan in 1 cup ghee.( 5 min, the color will lightly change  )
  • then remove and keep aside.
  • In the same pan add sugar and 1/2 cup water .
  • Make sugar syrup, ( if u drop the syrup in water it should come to roll to a small ball.)
  • Now add the besan and grated pumpkin.
  • Add  elachi powder,  Jaiphal powder,  kesai color , honey .
  • Stir constant  , till its thick and leaves the sides.
  • This is halwa consistency.
  • Keep in medium flame and stir continuous for somemore time.( 10  min)
  • Grease a plate with ghee and spread  this prepared sweet evenly.
  • Allow it to cool , then put pieces.
  • This burfi will b very very soft .


NOTE
Sugar measurement depends on the sweetness of the pumpkin.
Use the dark yellow  pumpkin  for making sweet.



0 Comments:

Post a Comment