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Saunth Ki Burfi aka Dry Ginger Fudge is an easy to prepare and tasty fudge recipe which is specially prepared on the occasion of Janmashtami. With many upcoming fasts and festivals coming soon here comes a dish, which provides internal strength to body during and after fasting…. “Saunth Ki Burfi”.

It is my Mom’s recipe. In north India, it is tradition to make it for a nursing mother, specially after delivery. I remember my mother making it for Janmashtami festival every year, she also made it for me when my son was born. It is also made on Janamashtami, the birthday of God Krishna, I suppose in memory of His mother this burfi is made as prasadam. 

So lets start making Saunth Ki Burfi and here is the step by step recipe with pictures.

Ingredients:

Clarified Butter (Ghee)- 3 tablespoon

Foxnuts (Makhane)- 2 cups

Desiccated Coconut (Nariyal)- 1 cup

Carom Seeds (Ajwain)- 1.5 tablespoon

Turmeric Powder (Haldi)- 1 teaspoon

Dry Ginger Powder (Saunth)- 5-6 tablespoon

Raisins (Kishmish)- 1/3 cup

Sugar- 1.5 cup

Water- 3/4 cup

Method:

1. Dry roast makhane and nariyal in a heavy bottom pan.

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2. Using a electric grinder churn fox nuts into a coarse powder.

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3. Heat ghee in a pan and add carom seeds in it.

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4. Add turmeric powder in it.

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5. Heat it over low flame and cook for a minute.

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6. Add saunth powder and desiccated coconut in it.

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7. Mix it well and add coarsely ground foxnut powder.

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8. Mix it well and add raisins in it.

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9. Take out the mixture in a serving bowl and keep it aside.

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10. Meanwhile make sugar syrup of one string consistency.

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11. Add dry fudge mix into the sugar syrup and mix well.

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12. Cook it for 3-4 minutes or till it comes together into a big lump.

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13. Grease a plate with ghee and spread the mixture over it.

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14. Spread it evenly using your fingers or a greased spatula.

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15. Keep it in refrigerator and allow it to set completely. Cut into the pieces of desired shape and serve.

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