It has been atleast a few years since I prepared this sweet! I decided to make this for Srijayanthi this year to share this yummy burfi with my blogger friends and my innumerable fans.
Stage after which the burfi has to cooked for 5 minutes on low flame
Ingredients
- Milk – 3 cups
- Sugar – 2 and 1/2 cups
- Rava – 2 tablespoons
- Ghee – 3 table spoons
- Cardamom – 3 nos
Method
- In a heavy bottomed pan heat 1 table spoon ghee on a medium flame and fry the rava till it turns whitish.
- Add the milk and allow to boil for 15 minutes on a low flame.
- Add the sugar and cardamom powder and keep cooking on a medium to low flame, stirring continously.
- When it reaches a thick consistency say in about 15 minutes add the remaining ghee and keep stirring.
- In another 5 minutes it will be ready for pouring on to a greased tray. The right time would be to check the sides of the pan for white powder.
- Pour on to a greased tray and mark the shape after 5 minutes, with a sharp knife.
- Your paal cake is ready for neivedyam.
Update:
A few tips to be ensure a cake
- For all burfis use the exact amount of sugar mentioned in the recipe.
- The sugar should reach the crystalisation level.To check this pour a small amount of the burfi on the greased tray, while cooking the rest on low flame.If it solidifies in a minute or two then your burfi is ready.
I love pal cake, is it a bit like palgoa
Yes happycook! Tastes like palgoa! latha.
beautiful post latha… wishing u and ur family happy janmashtami 🙂
Thanks sia!
Wow… so many goodies in one go. superb, akka! now I can’t imagine how many will follow for deepavali:) now where do I start?
What a great recipe your pictures look nice too I love your pan 🙂
We normally don’t prepare this sweet for KJ latha. Nice and perfect they are. Viji
looks deeeelish!!!
http://www.drunkenpanda.com
that looks really good
oooohh.. i love paal cake, it so simple and so good
Wow this looks so good. I’ve not tasted this so far but very tempting.
Beautiful dessert for Krishna!:)
Thanks for Kodubales.
This is one of my favourites! My mum makes this for Diwali always! 🙂 Nice pics there. 🙂
this recipe looks so simple!! going to try this too:)
Perfect !!! Should be real mouth-melting
[…] Paal cake […]
Wow, what a nice recipe. I tried it and loved it.
Hi, Your blog has been the one source for recipes for all festivals. I absoloutely love it. I dont know basics of making anything, but your blog makes me want to try out these dishes, bhakshnaams .Keep up the good work. there are many more who look up to you.
will try out seedai n paal cake recipes n let you know.
This is a nice recipe i can not wait for next Janmashthami to eat this Pal Cake 🙂 , I will surely give it a try very soon.
I also found some interesting recipes at http://hungryzone.com , may be you all can visit it.
It is my favourite sweet ever!!!
hi latha, thank you very much!
very nice receipes.
I just tried this today and its simply yummy.I did cut back on the amount of sugar though because I used raw sugar and it is so much sweeter than white variety.
Mami, I consider myself lucky to have stumbled upon your site.What wonderful treats you have laid out…..you motivate me to keep trying new and different things.:)
I have never tried making any Indian sweets like this… and I think I should try this for Srijayanthi this year. what say?
I am so happy to see the recipes of krishna jayanthi what my mom was exactly doing. Thanks mami you have given back my mom recipes, that too in exact measurement & all. Your way of explanation is too good. Thanks a ton for sharing 🙂
Mami, thank a ton for sharing these recipe. You really gave me back my mom receipe. This year iam really going to celebrate the krishna Jayanthi with tasteyfull sweets. Your way of explanation is simply awesome. I am new to cookery but still iam going try this out.
Thank a lot.
Hi,
Thanks a lot for the recipie!!
I was really excited, as i have tried myself!!
This i have tried this krishna jyanthi and successfully came out well.
One doubt, do we need to add more of ghee than the 3 Table spoons, u have mentioned in the recipes/
hi maami, thanks for posting this recipe. I tried in the exact manner that you have written. It came out as a palgoa and could not get it in the form of a hard cake. Can you please tell me what corrections do I need to make to get the right results. Thanks.
Hi there
Your picture has been stolen here.
http://sanghouston.sulekha.com/blog/post/2007/11/milk-burfi-pal-cake.htm
Thanks
Sowmya
The rawa that you have mentioned, is it Chiroti rawa or any other rawa. Please clear my doubt on this.
Thankx!!
Vijay.
Hi Latha/Lakshmi,
Just now visited ur site…Awesome recipes really!…
What type of rava do we have to use here… Local rava or Upma Rava or chiroti rava?
Please do let us know.. Thanks..
Regards,
Mrudula
Yes i agree with Chitra ‘s view.
Taste was very good, but it was more like halwa and not a burfi.
Mami please help us further
I tried this today.it was like halwa and burfi consistency in the center.I figured out that I took it out of the stove before the desired consistency could be reached:(anyway it tasted a bit like tirunelveli halwa:)
I tried adding Rooh-Afsa instead of cardamom for pink colour and flavour…Did one mistake..Used the same measuring bowl for liquid and solid ..Felt it was too sweet while cooking.added one more cup milk and 2 more tablespoon rava..Took longer time to cook..but end result was worth it!