Thinai Burfi Recipe / Foxtail Millet Flour Burfi
I had some thinai flour after making thinai idiyappam. So I decided to make sweet recipe in that flour. I saw thinai burfi recipe in Kurinji Kathambam. I tried it. It came out well. It tastes like krishna sweets mysore pak.
It is a very easy recipe. It is very good for growing children.
Now let us see how to make thinai Burfi
Here is the quick video
Recipe Source Kurinji Kathambam
Preparation time - 10 minutes
Cooking time - 30 minutes
Yields - 15 pieces
Ingredients:
Thinai flour(foxtail millet) - 1 cup
Powdered jaggery - ½ cup
Ghee - 2 tablsp
Water - ½ cup
Cardamom powder - 1/8 tsp
Sliced almond - 1 tablsp
Method:
Make jaggery syrup with water and strain it.
Again boil it till one string consistency. Dry roast thinai flour in the frying pan till nice aroma comes out. Then add jaggery syrup and mix it well without lumps. Low the flame and stir.
Add ghee and cardamom powder and stir well till the flour leaves the sides of the pan.
Pour the mixture in the greased tray and level it with a spoon or knife.
Sprinkle grated almonds and keep aside to cool.Cut in to cubes.
Note:
You can switch off the stove while mixing jaggery syrup with thinai flour (to avoid lumps).
I had some thinai flour after making thinai idiyappam. So I decided to make sweet recipe in that flour. I saw thinai burfi recipe in Kurinji Kathambam. I tried it. It came out well. It tastes like krishna sweets mysore pak.
It is a very easy recipe. It is very good for growing children.
Now let us see how to make thinai Burfi
Here is the quick video
Preparation time - 10 minutes
Cooking time - 30 minutes
Yields - 15 pieces
Ingredients:
Thinai flour(foxtail millet) - 1 cup
Powdered jaggery - ½ cup
Ghee - 2 tablsp
Water - ½ cup
Cardamom powder - 1/8 tsp
Sliced almond - 1 tablsp
Method:
Make jaggery syrup with water and strain it.
Again boil it till one string consistency. Dry roast thinai flour in the frying pan till nice aroma comes out. Then add jaggery syrup and mix it well without lumps. Low the flame and stir.
Add ghee and cardamom powder and stir well till the flour leaves the sides of the pan.
Pour the mixture in the greased tray and level it with a spoon or knife.
Sprinkle grated almonds and keep aside to cool.Cut in to cubes.
Note:
You can switch off the stove while mixing jaggery syrup with thinai flour (to avoid lumps).
burfi looks yummy and thanks for mention...
ReplyDeleteThanku.
Delete