Scope

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.

Fundamental Concepts and Principles

Following ingredients are required for making Kara Burfi :

  • Grated coconut – 2 and ½ palam
  • Green chillies – 1 palam
  • Fresh coriander leaves – ½ palam
  • Salt – ½ palam
  • Ginger – ¼ palam
  • Besan/Bengal gram flour/chana dal flour-1/4 padi
  • Asafetida – 4 pinches (gundalavu)
  • Lemons – 4
  • Ghee – 3 palam
  • Red chillies – 1/8 palam
  • Mustard seeds – ¼ palam

Method

  • Grind grated coconut, green chillies, fresh coriander, salt and ginger. Put all the five ingredients into a grinder and grind it smoothly.
  • Make a pancake batter out of Bengal gram flour and water ¾ padi in a coated vessel. Mix well and add the ground chilli paste into it.
  • Refer to curd vada recipe.
  • Dissolve and mix asafoetida into the batter. Squeeze the juice of 4 lemons into the batter. Boil ghee 3 palam in a coated vessel.
  • Refer to seasoning method in seasoning recipe and season this batter. Smear ghee in a pan and stir this mixture in a stove until it thickens. Pour it into the ghee smeared pan and cut cubes from the batter.

Hindu Compliance Body

The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.

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