Pottukadalai Burfi is very simple and delicious sweet which is prepared on Diwali. This burfi is prepared exactly as we prepare Mysore Pak. Pottukadalai/Fried Gram/Chutney Dal is powdered using a mixer, sieved and then measured and used in the recipe.
This recipe is my MIL’s recipe. She very often prepares this whenever kids crave for sweets as fried gram has protein in it. Instead of sugar, I replaced it with palm sugar to make it healthier. You can use any sugar of your choice. Steps to be taken care while preparing this burfi is :
- Add a generous amount of homemade ghee.
- Take a cup of a fried gram and powder it using a mixer. Then sieve it and measure a half cup of the powdered fried gram to use in this recipe.
- Ensure to bring sugar syrup to one string consistency.
- If we add fried gram before one string consistency the final product would turn gooey.
- If we add fried gram after one string consistency the final product would turn hard.
- Use heavy bottom non-stick Kadai. All the steps should be done in medium-low flame only.
Now let us see how to prepare this recipe.
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- 1/2 cup Fried gram flour/Pottukadalai Maavu chutney dal
- 1 cup Sugar
- 1/2 cup Ghee
- 1/4 cup Coconut grated chopped
- 1/2 tsp Cardamom/Elaichi Powder
- 1/2 cup Water
- Take a cup of a fried gram and powder it using a mixer. Then sieve it and measure a half cup of the powdered fried gram to use in this recipe. In a bowl add powdered fried gram, 1/4 cup of ghee and mix well without any lumps. Keep it aside. Store remaining 1/4 cup ghee which is to be added in between while making the burfi.
- Now heat the Kadai, add sugar and 1/2 cup of water and bring it to a boil. Boil the sugar until you get the one string consistency. If you take the sugar syrup between the thumb and the index finger a single string will form, that's the correct consistency.
- Now add the Bengal gram ghee mixture to the sugar syrup and mix well. Once the sugar and flour are mixed well add grated coconut and cardamom powder. Mix well and cook on low flame. Now add the remaining 1/4 cup ghee in intervals (1 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
- At this last stage, you can see foam forming and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. You can even place a small drop of mixture on a greased plate and if you are able to make a ball out of it then the consistency is perfect. Switch off the flame and pour the mixture into the greased plate. Just allow it to set for a while and once it starts to get set, cut it into the desired shape.
- Keep flame to medium-low for the entire process.
- Do not leave it unattended.
- Take a cup of a fried gram and powder it using a mixer. Then sieve it and measure a half cup of the powdered fried gram to use in this recipe.
- Make sure you get one string consistency while making sugar syrup.
- The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to greased plate otherwise, it will become hard.
Delicious, melt in the mouth Pottukadalai burfi/fried gram burfi is ready to relish.
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