Avakaya-Gongura: almond burfi

Thursday 25 June 2015

almond burfi

OPOS almond burfi by Chithra Viswanathan

Friends, this is the first of a few Diwali sweets, I plan to post. Use only a 2 or 3 litre pressure cooker. Follow the instructions verbatim. I may not be inclined to reply all the doubts you get because, I feel,I have given the recipe very clearly. For badham powder, one can blanche the almonds, Wipe them dry with a tissue & spread on a MW plate.
MW hi for 2 mts.
Cool & powder, using the mixi. Grind for short spells (pulsate) in order not to release the oil & make it sticky.

OPOS Badham Burfi:
Almond powder - 1 cup heaped
Milk - 3/4 cup
Water - 1/4 cup
Powdered Sugar - 1 1/2 cups
Ghee - 1/2 cup (melted)
Saffron
Color (optional)
Whisk all the ingredients together making sure there are no lumps.
Pressure cook in a 3 ltr pressure pan on medium low for 20 mins (you cannot miss that pleasant aroma!).
You can cook for 10 more mins on low heat with a tava underneath.
Turn the stove off and let this rest for half an hour before you open the lid.
Open, mix well and transfer to a greased plate.
Wait for it to cool down completely before slicing.

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About the efforts behind this work.

Just in brief about the author.

I am a simple and fun loving person. Before marriage, cooking was never my need to explore whether it was a passion. I was just enjoying my mum's preparations . It's obvious with many of us. Being youngest in the family I was so pampered and never had even a chance to help my mother.

The most important thing was my dad's knowledge in food and nutrition. Though I never saw him spending time in the kitchen, he always make sure we are having healthy and nutritious diet by buying all different fresh veg and fruit. He has excellent knowledge in what to and what not to eat.

I have spent most my time in hostels after secondary education. During that time the hostels were not of great fun despite of the money we spent. The food was horrible in taste, as well as in quality. I really feel pity that I missed an important part of my life when it comes to food. Anyway that is a big story.

Very soon after my marriage, I traveled to USA. There the real story began. I would not like to say that I was a good cook. This cooking episode started, out of necessity. Later it turned a constant passion. I don't know, it was a bit miraculous to get the good taste with every experiment I made.Though there were not many food sites/blogs as like now, most of my preparations came well in the first go it self. They were very much appreciated by family members and friends. This is not extravagant. It could be the genes from my mum..:).

Thereafter I started exploring, preparing new dishes and experimenting with new recipes. My husband is a very good critic to give his feedback:) This could be a strong reason why I sought perfection in my preparations. Hats off to him.

Now exploring and experimenting healthy and nutritious diet has become my passion. There are good number of ideas in my kitchen directory. I explore new ways of cooking to retain the health factors in the elements in it's best form without compromising on the taste as well. I also concentrate much on variety, freshness and easy ways to cook along with good taste.

I would not prefer spending too much time on presenting the food. I do feel it is good if we present the food nicely in the given time. It sometimes takes so much time where we may end up with cleaning lot of vessels and loss of interest in cooking. There may be a danger of loosing interest on everyday cooking. I make sure all the preparations are stored well in a healthy way.

Even though I am very busy with two young kids and challenges at career, I make sure my family is having fresh and nutritious diet. It's my passion and I pray I God to give more and more energy to keep it going, also to extend my efforts to friends, relatives and whoever lives near by.

Avakaya-Gongura

Thursday 25 June 2015

almond burfi

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