Sev Burfi
Burfi made of fine chickpea vermicelli
A Sindhi Delight! This burfi is easy to do and tastes delicious. Unsalted Sev is cooked with Syrup and reduced milk till thickened and then set to cool. It is enriched with nuts and flavoured with rose water. It is then cut out into squares and served.
Ingredients:
- 250g unsalted besan sev ( fine chickpea vermicelli)
- 500g khoya/mawa (unsweetened milk fudge)
- 1 ½ cup sugar
- 2tsp milk
- a few drops of yellow food colour
- 1 cup milk
- 3-4 drops rose essence
- 10-12 pistachios, chopped
- 10-12 almonds, chopped
- 10-12 cashew nuts, chopped
Method:
- Cook the sugar with one and a half cups of water in a pan, stirring till the sugar melts.
- Bring to a boil and cook for 2 minutes.
- Add the milk, collect the scum which rises to the surface with a ladle, and discard the scum.
- Add the food colour and mix.
- Lower the heat and add the sev.
- Mix gently so that the sev does not get mashed.
- Add the khoya and mix.
- Add the milk and cook till the mixture thickens enough to coat the back of the spoon.
- Add the rose essence and mix. Add half the pistachios, almonds and cashew nuts, and mix gently.
- Grease a six-by-eight-inch aluminium tray and pour the mixture into it. Level the surface and sprinkle the remaining pistachios, almonds and cashew nuts.
- Set aside to cool. When completely cold, cut into squares and serve.
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