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Dessert

Dhania burfi

In KRISHNA Janmashtami Dhania burfi and Mewa pag goes as a bhog to Ladoo Gopal (Krishan Bhagwan). Some people Dhania burfi make it with sugar but my mother makes it with jaggery, Mewa pag make it with sugar.

Dhania burfi Ingredients:

1cup dry coriander powder

1cup desiccated coconut

1cuplotus seed (thin sliced roasted)

300gmjagerry(grated)

2-3 Tbsp. pure ghee

4-5green cardamom

Method:

First roast coriander powder, heat a pan add 2tbsp ghee in a pan after hot ghee add dhania powder, keep stir it till the time its change its colour, smell nicely. Roast Dhania will be ready2-3 minutes. Takeout coriander powder in a bowl.

Now roast desiccated coconut powder only one minute, then take  it out in a bowl.

For a burfi add jaggery (for sugar use water but for jagerry we just sprinkle of water) switch on of gas jagerry will be start melting stir regularly5-7 minutes, as we want little thick constancy check we will take drop of the syrup in small bowl if it is ready we mix coriander powder, desiccated coconut powder, roasted makhana a (lotus seed), cardamom powder, cook it on low flame. Mix well. Turn off gas.

Take a plate, grease with ghee properly. Put that mixture in a plate, spread properly, garnish with makhana and coconut powder.

After5-6 minutes burfi can cut into pieces.

Dhania burfi is ready.

 

 

 

 

 

 

Dessert

Mohanthal (Besan Burfi)

Mohanthal is an Indian sweet. It is made from coarse besan, ghee, and sugar.it is also known as besan burfi. It is popular in Rajasthan and Gujarat, this sweet is part and parcel of the festival season. Ingredients: 2cups besan (Bengal gram flour) 3-4tbspmelted ghee(pure) …