Banana Burfi

28 Feb

banana_burfi
Banana Burfi.

Fresh ripe banana is mashed and added to the pan along with sugar. When the mixture forms a syrup, wheat flour is added along with chopped nuts. The mixture is then poured into greased plate and cut into burfi once cooled. Serve banana burfi as a dessert.
Makes: around 20 2- inch pieces of Banana Burfi.

Ingredients:

Ripe Banana 1 Long
Wheat Flour 1 Cup
Sugar 1 Cup
Cashews a Couple
Currants or Raisins 2 Tbsps
Ghee 1/2 Cup

Method of preparation:

Roast the cashews until golden brown and finely chop them.
Peel the ripe banana.
Grind the banana into smooth paste adding little water.
Grease around 7 inch square dish with a drop of ghee and keep aside.

Heat a pan on low heat, add a tsp of ghee and wheat flour.
Fry till wheat flour changes color or becomes aromatic.
Remove wheat flour from heat.

Heat a pan on medium – low heat, add banana paste and sugar.
Cook till the sugar is completely melted, stir in chopped cashews and currants.
Now add the wheat flour and ghee in intervals by stirring in between.
Keep stirring to make sure everything is incorporated well.
When the mixture becomes thick and gooey, remove from heat and pour into the greased dish.
Smooth the top layer and let the mixture coo down to room temperature.
Then cut the banana mixture into cubes.
Store the banana burfi in air tight jar and it stays fresh for couple of weeks.
Serve banana burfi as a dessert.
Notes: Make sure banana is very ripe.

Suggestions: If the sugar is not melted completely, let it melt on low flame. Make sure sugar doesn’t crystallize. Adjust the sugar according to preference.
Variations: You can also add your choice of nuts and raisins. Cardamom Powder can also be added if desired.
Other Names: Banana Burfi.

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12 Responses to “Banana Burfi”

  1. Priya March 1, 2011 at 3:25 am #

    Thats a wonderful sweet, burfi looks super delicious..

  2. sulfi March 2, 2011 at 7:59 am #

    verey tasty

  3. sapthanaa March 2, 2011 at 11:58 am #

    looks well made and nice.. tempting!!

  4. vilekha March 5, 2011 at 8:13 am #

    again u’ve come up with a diff dish..thank u raaji……can we use jaggery instead of sugar…….

  5. vinita Karan March 6, 2011 at 2:49 am #

    Must try sounds great wow…….

  6. spandana March 7, 2011 at 2:27 pm #

    I prepared this sweet and it turned out great. Thank you very much for a great receipe

  7. Pamela March 16, 2011 at 10:44 am #

    wow healthy sweet but i used butter just 5 bsp and i think 1 cup sugar made it too sweet but it was delicious

  8. Pamela March 16, 2011 at 10:47 am #

    wow the burfi was great but mine turned brown colour yours show white how come?

  9. Raji March 16, 2011 at 11:08 am #

    thanks for the comments everybody
    @vilekha you certainly can.
    @Pamela ghee makes it more delicious. if you like you can always cut down the ghee in most of the sweets. It is so hard to give measures since for sugar its granularity, sweetness differs widely. 1 cup was a good sweetness amount in my case.
    for the brown color – difference in roasting time of wheat flour can be a reason
    thanks a lot for making it and letting us know your experience.

  10. Sanjeeta kk March 23, 2011 at 5:08 am #

    Love the banana and wholewheat dessert! Came her following Ganga’s tweet and glad that I did 🙂

  11. priya May 31, 2011 at 9:41 pm #

    I tried this recipe. But it was very smooth to handle.I can say it become halwa instead of burfi..:-((

    But loved the test. awesome..

  12. Navneet April 2, 2013 at 5:46 pm #

    Just tried this with some variation of spelt flour and fresh shredded cocunut. It is yummy!

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