Wishing all my dear readers a very happy “Ugadi” in advance…
“Yuga Yugaadi kaLedaru Yugaadi maraLi baruthide hosa varushake hosa harushava hosatu hosatu taruthide hosatu hosatu taruthide”…
Usually we make Vobbattu/Holige for Ugadi along with Maavinakaayi chitranna, ambode, paayasa etc.. Along with the habbada adige items, for this Ugaadi, I have provided the recipe below for a type of burfi known as “Maida burfi”.. If you find time, can prepare this as well…
Maida – 1/2 cup
Ghee – 4 to 5 tspns
Sugar – 1.5 to 2 cups
Haalina kene or Malai or fresh cream – 1 cup ( cream formed at the top layer of boiled milk or purchased from store)
Food color or Coco powder (Unsweetened) – 1.5 tspn of powder mixed with 2 tbspn milk
 Dry roast maida in little ghee for 3 to 4 minutes to remove raw smell until it catches up little heat.. Keep aside.
 Now in a thick bottomed vessel or non-stick pan, add Sugar, fresh cream and keep stirring, it will liquidify in few minutes, and keep on stirring continuously…. Now add the roasted maida and keep on mixing well…
 Once it starts thickening a little add the coco powder mixed in milk or any food color of your choice and mix very well… When the mixture starts leaving the sides of the pan a little, add few tspns of ghee ( not much just 3-4 spoons), and lastly add little cardamom powder..
 Grease a tray or any base with little ghee and pour the mixture and tap above… After 10 minutes, make markings and once it cools cut into pieces..
 Delicious burfi that melts in your mouth is ready to serve for any festival (especially dasara, deepawali, holi etc) or if any guests come home.. Do try and let me know the result.. 🙂
You can also try only by adding maida and no malai /Haalina kene(If you are having only maida at the moment at home) , where you have to use 1.5 cups of Maida itself, this is how my grandmom does and I have tweaked the same recipe by adding Malai and you can add any food color if cocoa powder is not available or no food color , then you’ll get a plain white/cream colored burfi..