ANJEER DRYFRUIT BURFI

Anjeer Dryfruit Burfi
Ingredients :
• Full Cream Milk 1.5 ltr.
• Alum powder (phitkari) 1 tsp •Cardamom powder 1 tspo
• Nutmeg (jaiphal) powder 1/2 tsp
• Powder sugar 75 gm
•Anjeer soaked in 1/2 to 3/4 cup water and make a coarse paste with water
•Chopped Almonds 25 gm, •Chopped Cashews 25 gm, •Chopped Walnuts 25 gm,
•Brown colour/ caramel coour as require
•kewra essence 1/2 TSP
Method :
•Make a coarse paste of anjeer with water keep aside.
•In a pan take 1 & 1/2 ltr. Full Cream Milk (buffalo milk), Bring it to boil and then on medium to high flame keep stirring it .
•When milk will reduce to half, add alum (phitkari powder) and keep on stirring the milk.
• Again when milk will come to 1/4 qty . add anjeer paste, finely chopped almonds, cashews & walnuts. Add cardamom powder, nutmeg powder.Mix it with milk. •Now add powder sugar & keep on stirring till mixture becomes thick in texture.
•Now add caramel or brown colour. Add kewda essence. Mix it properly •Now mixture will become more thick and will leave the sides of the pan.
•When all moisture will evaporate and mixture will become more thick, Off the gas. And pour the mixture in lined tin.
•Set at a room temperature for 3 hours. Apply the silver warkh and cut the pieces of Anjeer Dryfruit Burfi.

[@RupaliDesai16]

Yummy...