Ingredients :Sweet Corn Kernels : 1 cupSugar : ½ cup
Ghee : ¼ cup
Cardamom Powder : ¼ tsp
Method :
Grind the sweet corn into a smooth paste and set aside. Mix the sugar and water. The amount of water should be just enough to soak the sugar and make a syrup of single thread consistency. Switch off the flame and set aside. Heat ghee in a wok. Add and fry the corn paste for 5 minutes. Now add the sugar syrup and cardamom powder and mix very well. 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 cool and cut into pieces. Garnish with chopped nuts and serve.
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wow very interesting and wonderful burfi !! lOVED IT !!
Such a unique barfi. It looks and sounds delicious…
Congratulations for his marvellous blog. Though I am Spanish, I have worked with hindúes for 31 years, have travelled to India where I have big friends and adore her.
I like it his idiosyncrasy, his music, his landscapes, his eaten ones … I feel a bit Hindu.
I will follow his recipes and from today Vd. is between my favorite kitchens in my blog.
http://micocinacarmenrosa.blogspot.com
This is very tasty! The burfis are very irresistible and droolworthy!
OMG never heard it or tasted it before sounds great will surely give it a try
Wht a wonderful idea …so yum
We make sweet corn halwa in a similar process but we never cut into burfi..this sounds nice..:)
Hey, super idea.. Never tried..Will try it soon
Just what i was looking for! I got a little over-excited at the supermarket yesterday and bought way more fresh corn that I can possibly manage to eat at once!After roasting/sauteing/steaming for more than three meals in a row, i was what to do with the rest of them… This seems so easy- going to make it rightaway!
Ohhh, this salad is GORGEOUS! Love, love, love it! It practically screams summer and would be so lovely now that our sunshine has finally arrived. 🙂