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
- Milk – 3 cups
- Sugar – 2 and 1/2 cups
- Rava – 2 tablespoons
- Ghee – 3 table spoons
- Cardamom – 3 nos
- 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.
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.