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Dalia Burfi

1 May

Gulla Senaga Pappu Burfi.

Dalia or roasted gram is ground into fine powder. Jaggery is made into thick syrup and the roasted gram powder is added to the syrup when its still hot. The mixture is then poured into mould or pan and cut into pieces.
Makes: around 7 2X2 blocks of Dalia Burfi.


Dalia 1/2 Cup
Pistachios 1 tbsp
Cardamom Powder a pinch
Jaggery 1 Cup
Salt a small Pinch
Ghee 1 tsp

Method of preparation:

Grind dalia into fine powder using a spice blender.
Coarsely powder the pistachios and keep aside.

Grease a small pan with little ghee and keep aside.
Heat a pan on medium high heat, add ghee, jaggery, cardamom powder, salt and half a cup of water.
Boil till jaggery dissolves and the syrups comes to a boil.
Test the syrup by placing a drop of the jaggery syrup into a small bowl filled with water.
If the syrup drop in the water forms a soft ball, remove the jaggery from heat.

Stir in dalia powder and pistachios powder.
Pour the hot dalia mixture onto the greased pan.
Let it cool a bit before cutting the block into small pieces.
Notes: Make sure to get the jaggery syrup right.

Suggestions: If the burfi is too hard, the jaggery syrup might have been overcooked. If you cannot make the mixture into burfi, cook the mixture for couple more minutes for the mixture to come together and bind better.
Variations: You can also add roasted sesame seeds or other nuts like cashews if you wish.
Other Names: Dalia Burfi, Gulla Senaga Pappu Burfi, Putnala Pappu Burfi, Roasted Gram Dal Sweet.