Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Indian Desserts Recipe Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

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Hi, welcome to Showmethecurry.com. I’m Anuja. And I’m Hetal. A: And today we’re going to show you how to make very easy Coconut Burfi.

Here are the only four ingredients you’ll need. Four cups coconut power, dried and shredded, available an any Indian grocery store. Sweetened, condensed milk: one 14-ounce can. Cardamom powder: quarter teaspoon. Butter, to coat the bottom of your pan.

We’re going to start off by dry-roasting our coconut powder. Burfi is an Indian sweet that can be eaten as a snack or after any spicy Indian meal. When roasting the coconut, you want to wait for a nice, fragrant smell to come and as soon as it does, you’re going to continue with the rest your process. You don’t want to wait until the coconut gets brown. Also, please keep stirring it constantly. Let’s pour in our condensed milk.

You want to constantly stir this and let all the ingredients come together. You can also turn down your flame a little bit, and keep stirring. It looks like our condensed milk is being incorporated nicely into our coconut, so we can go ahead and sprinkle in our cardamom powder. Cardamom is one of those Indian spices that, it’s so fragrant, and almost all desserts have it. Burfis are made at times of festivals, as well. And there are a lot of festivals in our part of the world, so, any festival, we have so many different types of burfis. This is a very nice one, very easy to make, and just tastes awesome.

You’ll continue to cook this, not too long, just about two or three minutes. What you’re looking for is the condensed milk to get a little less sticky, and you want the coconut to start clumping together. OK, it looks like our coconut is clumping together, and it’s coming together nicely.

We can go ahead and switch off our stove. And now we’re going to pour this mixture into a baking dish. But before we pour, we are going to grease our baking dish with a little butter. That prevents it from sticking, and it’s just easier to cut, and to make pieces. You just need to smear it a little bit. You don’t want a lot of butter on the bottom. It makes your life a lot easier when you’re trying to pull this out later. Any kind of butter will do. Even if you have ghee, which is clarified butter, that will work, also. Baking dish is smeared and we’re going to pour the coconut in.

And now we’re going to press this into our plate. The tighter it’s packed in the better, because burfi is one of those sweets which needs to be cut later, and if it’s packed in tightly, the pieces will turn out better. This is such an easy way of making burfi. It’s really easy and you know how I like to use this burfi is when you go to somebody’s house, you end up taking a bottle of wine or something. Instead, sometimes I make this burfi and I put it on a nice plate and take it with me. It’s a nice gesture. It’s homemade, first of all, and you know, they’ll really remember you and think about you when they eat these. Because it really is delicious. Make sure this mixture is not too hot when you’re doing this, otherwise you will burn your hands.

OK, our burfi looks like it’s packed in there pretty good. And we’re going to refrigerate this whole pan for about one hour. And that’s a very important step, so please don’t skip it. You know, if you do, that burfi, if you start trying to cut this right now, it’s never going to work, so refrigeration really helps to solidify it, and your actual pieces turn out a lot nicer and prettier looking.

OK, our burfi has been in the refrigerator for one hour now, and I think it’s ready to cut. We’re going to use a butter knife. And we’re going to grease it slightly, so it doesn’t stick to our burfi. And usually Indian sweets, especially burfis, they’re cut into a diamond shape. So, that’s very easy to do. You just cut one side straight like this, and flip your pan around about 45 degrees and start cutting diagonally.

This has a really long shelf-life also, in the refrigera
e've talked plenty of times before about what to eat when a vegetarian comes over, but never with this inspired a theme. How could we never have thought of it before? Vegetarian Indian food!

For those of us striving to feed our vegetarian guests a little more adventurously, and for those of us who maintain a vegetarian diet but need some inspiration, let's look to India, one of the most vegetarian-friendly cultures on earth. Really, talking about "Indian food" is like talking about "American food." India is a huge country with vastly different living and eating cultures, varying by region -- which means there are tons of flavors and cooking techniques to explore.

There are a few constants: lots of flavor (India produces some of the richest spices on earth, and they know how to use it), rice on rice on rice and a commitment to showcasing vegetables in creative ways. We're talking about spicy stewed mushrooms, stuffed okra, homemade bread, cooling lassi -- we're getting hungry just thinking about the vegetarian Indian dinner party we're about to throw.
It’s time for confessions. Confessions about the love for confections! For a true Indian palate will vouch for the passion for mithais. For us in India, happiness means sweets, mithais or mishthan, call what you may! We love all sweetmeats and love them very sweet. Somebody from a western country might just comment that they are too sweet because their palate just cannot take it. It is the occasion and the celebration that necessitates the distribution of sweets for they are the symbol of spreading sweetness and happiness.

Mithais seem to have won the taste buds the world over and Indian sweets have extremely high visibility these days. Be it the fudge like dry sweetmeat barfi and peda, or the syrupy Gulab Jamun and rosogulla that require a bowl and a spoon, the sticky deep fried balushahi and gujiya, the fragrant hot halwa and jalebi, round besan laddoo and motichoor laddoo, creamy milk puddings like rice kheer or seviyan and then shahi tukre. A description of Indian sweetmeats requires reams of paper, a gourmet to relish them and the constitution to digest them. A quicker version of kheer is the ever popular phirni and a variety like Badam Pista Phirni, Rasgulla Phirni, Kesari Phirni make interesting bowlful of dessert at parties.

Indian sweetmeats and sweet makers are a world unto themselves, a world that draws anyone who has a very sweet tooth into a series of temptations! Indian sweetmeats are not only sweet, but also rich. If you do have a good supplier of fresh mithai like the local halwai then your life is made because making the sweets themselves can be a sticky rocky road to success. What one needs is the inclination to try it out the very first time and then remove all fear of failure. Generally, sweet making is a family business handed down from one generation to the next. Halwais are understandably reluctant to pass on their recipes and the tricks that make them work, so finding the perfect recipe requires luck and persistence. Then, as in all branches of confectionery making, it requires not only the ability to follow a recipe, but practice and observation of how the mixture behaves at every stage of preparation so that the end result is worth the time and effort invested.