~ Semiya and Kobbari Burfi ~
Ingredients :
Vermicelli : 1 cup
Sugar : 1 cup
Dry Coconut Powder : ½ cup
Ghee : ½ cup
Cardamom Powder : ½ tsp (Optional)
A pinch of food color ( Optional )
Method :
Heat a teaspoon of ghee in a wok. Add and fry the vermicelli till golden color. Turn off the flame and allow it to cool. Grind the roasted vermicelli into a fine powder and set aside. Mix the sugar and little water and make a single thread sugar syrup. Now add the vermicelli powder, dry coconut powder, cardamom powder, food color and little ghee and mix very well. Stir continuously and keep on adding the ghee little by little. Cook until the ghee and mixture starts to leave the sides of wok. Turn off the flame and pour onto a greased plate and flatten immediately. Allow it to little cool and cut into pieces. Store in an airtight container and serve.
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Burfis look simply awesome. A very apt sweet to savor a nice WC victory.
Deepa
Hamaree Rasoi
Burfis are so inviting and iam drooling 🙂
Interesting………
Wow, these look gorgeous. Burfi are my favourite! Thanks for visiting KO Rasoi – I look forward to following you!
Sanjana
KO Rasoi
WOW…semiya in burfi..very interesting…would love to make these soon.
Interesting n yummm..
Wow burfi looks wonderful..very interesting..
The burfi look so tempting.Book marking this.
Unique combination for burfies…. Looks so good. YUM!
Awesome burfis….nice clicks too