You must have tried a normal burfi. So how about a vermicelli burfi? Try it out.
Vermicelli Burfi
INGREDIENTS
- Vermicelli / semiya / seviyan – 150 gms
- Milk – 2 cups
- Condensed milk – half a cup or more
- Sugar- add accordingly
- Cardamom powder- a pinch, optional
- Ghee- half a cup, melted
- Almonds, pistachios chopped- for garnishing
PREPARATION
- Grease an aluminium tray or any flat tray with ghee and set aside.
- Heat 2 tbsp ghee in a non-stick pan and roast the thin vermicelli until slightly golden and then set aside.
- To this, add hot milk (the milk must be hot) and mix well. Let it cook for 5 minutes over a low flame.
- Now add condensed milk and check for sweetness. You can add sugar and cardamom powder at this stage if required.
- Add few tbsp of ghee and combine well.
- Stir continuously until thickens and leaves from the side of the pan.
- Now pour the mixture into the greased tray and flatten with a spatula to get an even surface. Sprinkle almonds, pistachios and press gently.
- Refrigerate until it sets or for at least one hour.
- Once sets, cut into squares and serve.
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