Pottukadalai burfi | burfi recipe | pottukadalai cake a quick Indian sweet prepared with roasted Gram. Mild sweet burfi is one tasty option for Diwali. As I told in Kaju Katli and Almond katli, RK sir’s Pressure cooking gave a new dimension for making quick sweets.since OPOS is the registered trademark I am not using it for my recipe but I give credits to RK sir for this idea. String like consistency is something which was one of my biggest concerns. Due to that fear of that I have avoided preparing many sweets. For this Potttukadali Cake I have used RK sir’s Pressure cooker sugar syrup technique. Within 5 minutes sugar syrup was done. Last year I posted Beetroot Poriyal. Beetroot cooking was Based on that method but since I tempered it separtely I believe that wont falls under That category. When I missed this and Quoted the Poriyal under Founder pinged me and told it. I always have a big respect for his cooking after that incident I appreciate him stopping by to message me regarding the same. Here in this Pottukadalai burfi I have roasted the pottukadali in ghee separately and mixed with sugar syrup so I doubt if the entire sweet will qualify for this technique.
My son recently started going to school and my biggest concern is making his after-school snacks. Recently I was making Pottukadalai urundai for his after-school snacks and while picking him up he asked me what I made for today’s snack. I dont know why, but I told him I made burfi. After coming home I put one urundai in a plate and gave him. He said Amma it is not burfi that is when I realized why not a pottukadalai burfi. I decided to give it a try. To my surprise burfi was a big hit and at home and It has become one regular in our home. Pottukadalai burfi will have a nice pottukadalai flavour and it is such a nice filling snack for kids. I have used less sugar, if you prefer your sweets on the sweeter side you can add little extra sugar.
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Ingredients: Pottukadalai - 1/2 cup +1 tbsp Sugar - 1/2 cup + 2 tbsp Room temperature smooth butter/ ghee - 3 tbsp Water - 3 tbsp Ghee / butter - 3 tbsp Cardamom powder - 1/8 tsp Saffron - few strands Method:
Grind pottukadalai, cardamom powder into fine powder without water
In a pan ghee and pottukadalai powder, saute in a low-medium flame till nice aroma comes and flour slightly changes color and become like a fine sand
In a 2 litre pressure cooker add sugar and water, stir it well. Let the sugar dissolve in water and stir well before keeping it on stove. Add saffron and mix well
Cover the pressure cooker with lid and put the weight Take a tray and Grease a aluminum foil with ghee Turn medium flame on small burner and keep the cooker. Cook exactly for 4 whistle Switch off the gas stove and carefully release the pressure immediately
Add the pottukadalai flour to the sugar syrup and mix well without any lumps
Transfer it into a baking tray and let it cool for 15- 20 minutes
Cut into desired shaped, When it it cool store it in a airtight container
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