It is my favorite time of the year! The season of festivals, joy of celebrating the victory of good over the evil and of course great food. Here is wishing you all a very happy Dasara. Dasara celebrations underway in Mysore and in the hearts of people from Mysore all around the world. We have a brand new Maharaja as well, though we do miss Srikantadatta Woodeyar and of course our dear Drona.
Bombe Habba is an integral part of Dasara. Here is our edition this year. As a part of the regular pooja for the Bombe -dolls we have to prepare offerings and good many a sweets have already made an appearance in my kitchen. Here is the recipe for a relatively easy Burfee. After umpteen attempts to make good burfee at home, I finally think I have a recipe that has some potential. This recipe is still work in progress and needs to be fine tuned.I am making efforts to improve the texture of the Burfee and also make it more fail proof. But I was able to prepare three variations using the base recipe. Posting the first of the three, the Chocolate Cashew Burfee
We will need,
Sugar 150 grams
Water 100 ml
Ghee 75 grams
Milk powder about 200 grms
Cocoa 25-40 grams
Cashews (roasted and salted) chopped 2 tbsl
Lemon juice 1 tsp
Salt a pinch
Method:
Bombe Habba is an integral part of Dasara. Here is our edition this year. As a part of the regular pooja for the Bombe -dolls we have to prepare offerings and good many a sweets have already made an appearance in my kitchen. Here is the recipe for a relatively easy Burfee. After umpteen attempts to make good burfee at home, I finally think I have a recipe that has some potential. This recipe is still work in progress and needs to be fine tuned.I am making efforts to improve the texture of the Burfee and also make it more fail proof. But I was able to prepare three variations using the base recipe. Posting the first of the three, the Chocolate Cashew Burfee
Sugar 150 grams
Water 100 ml
Ghee 75 grams
Milk powder about 200 grms
Cocoa 25-40 grams
Cashews (roasted and salted) chopped 2 tbsl
Lemon juice 1 tsp
Salt a pinch
Method:
- Stir together cocoa ,milk powder.cashews and salt, set it aside. Grease a Thali or a tray with a touch of ghee and set it aside.
- Combine water and sugar and bring it to a boil. Cook till it attains one thread consistency i.e when the sugar syrup is pulled between thumb and forefinger, it should stretch into a single thread.
- Pour in the ghee and reduce heat to medium low. Cook for a few minutes till it starts to boil again.
- Stir in the lemon juice and the milk powder mixture. Stir till combined. Keep stirring till the mixture comes together. Once it comes together, turn off the heat and pour the mixture into the greased tray.
- Spread the mixture around carefully using a spatula patting it down evenly across the thali. Use a roller pin if needed to flatten it out to required thickness. I like mine about 1/4" thick. Cool completely and cut as desired using a pizza cutter or a sharp knife.
1 comment:
Looks tasty! :)
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