Semolina Burfi

Most types of Halwa are relatively dense confections sweetened with sugar or jaggery and use large quantities of ghee in their making. The texture may vary, but semolina based Halwa, which are the most popular, are gelatinous and translucent. In North India, kada prasad offered in the gurdwara of Sikh temples is a wheat based, ghee and sugar laden halwa.

India has many types of halwa sweet confectionery, region wise categorized. They include the widely popular suji (semolina) halwa. Other region specific halwa include wheat halwa, moong dal ka halwa, gajar (carrot) ka halwa, Dudhi (bottle gourd) Halwa, Kesari Bath (saffron colored semolina), etc.

Barfi, burfi 40 On the other hand, it is a dense milk-based sweet. A few of the famous varieties of barfi include besan barfi (made with gram flour), kaju barfi (made with cashews), pista barfi (made with ground pistachios), and sing barfi (made with peanuts). The main ingredients of plain barfis include condensed/thickened milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies.

The flavour of a barfi is often enhanced with fruits (such as mango or coconut) or nuts (such as cashew, pistachio, or peanut) and spices (such as cardamom). Burfis are typically cut into square, diamond, or round shapes. The sweet is easily adapted for casual occasions to the most formal event. Different types of barfi vary in their colour and texture.

The confection is served all year round, but especially consumed during the holiday seasons, wedding ceremonies, and religious festivals. Barfi is often served during Eid and also Diwali.

• Mix semolina, ghee, milk, and knead it well. Boil 10 palam ghee and add the semolina, milk mixture and fry it. Then make sugar syrup as mentioned in the sugar syrup recipe with brown sugar 40 palam and water ¾ padi.
• Mix saffron powder into a little milk and pour it into the sugar syrup. Add the fried semolina and cardamom powder ¼ palam into it. Take a ladle and press this mixture well.
• Smear ghee on to a wide mouthed tray and pour this mixture into it to 1 and ½ width. After it tightens, cut it into squares. When you make the syrup, the dirt on top should be removed from the syrup. Otherwise the items made from the syrup will be black.

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