स्त्रियांच्या आरोग्यासाठी पौष्टिक शिंगाडा बर्फी | Shingada Burfi | MadhurasRecipe

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शिंगाड्याच्या पिठाची पौष्टिक बर्फी करण्यासाठी लागणारे साहित्य
• १ कप शिंगाड्याचं पीठ
• बदामाचे तुकडे
• काजूचे तुकडे
• १ कप दूध (ऐच्छिक)
• २ कप पाणी
• १ कप साखर
• २ चमचे साजूक तूप
• १ मोठा चमचा साजूक तूप (ऐच्छिक)
• वेलची पूड
• पिस्त्याचे काप
• गुलाबाच्या पाकळ्या

मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
Amazon link – https://www.amazon.in/dp/B0DCJSQ9QY?ref=myi_title_dp

00:00-Introduction
01:13-Roasting shingada flour
02:43-Adding dry nuts
03:03-Adding all ingredients
03:32-Mixing the mixture well
04:02-Cooking the mixture
04:42-Adding cardamom powder
04:50-Transfering the mixture to set
05:12-Garnishing
05:30-Cutting burfi
05:44-Taking the burfi out
05:54-Serving

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Let’s see how to make healthy shingadyachya pithachi burfi today. This is a very easy and simple recipe. Besides, you can have it for fast!! If you are bored of having sabudana, varai or batata for upwas, then this is one of the best options for you. This is a traditional, authentic Marathi recipe. Different types of burfi or dudhali recipes are made in Konkan. This is similar to it. It looks nice and tastes just awesome. It is a good option during Navaratri fasts. Try this recipe at home and write to me. You also can like, share and subscribe. ‘

Ingredients:
• 1 cup Shingada flour
• Chopped Almonds
• Chopped Cashew nuts
• 1 cup Milk (Optional)
• 2 cups Water
• 1 cup Sugar
• 2 tsp Ghee
• 1 tbsp Ghee (Optional)
• Cardamom powder
• Pistachios slices
• Dry Rose petals

Method:
• Heat up a pan on medium heat and add shingada flour.
• Roast it well on medium heat until it changes the color and nice aroma is released.
• When nice aroma is released from the roasted flour, turn the gas off and add almonds and cashew
nuts.
• Mix well and let the mixture cool down for about 5-7 minutes.
• Add milk, water, sugar and ghee and mix everything well together. No lumps of flour should be
formed.
• Adding milk is optional. You can skip it if you don’t want.
• Then in that case, use 3 cups water.
• You can add milk powder or khava or fresh coconut or dry coconut if you want.
• Turn the gas on and cook the mixture on medium heat until it comes together like dough for about
7-8 minutes.
• Make sure to stir the mixture continuously while cooking.
• When the mixture thickens up, add ghee and continue cooking.
• Adding ghee this time is optional. You can skip it if you don’t want.
• When the mixture comes together like dough, turn the gas off and add cardamom powder.
• Mix well and transfer the mixture into a deep dish.
• Spread it evenly and garnish with pistachios, rose petals.
• Press it carefully and let the mixture cool down completely.
• Cut it into pieces and take it out. Shingadyachya pithachi burfi is ready.
• You can store it at room temperature for about 2 days and in freeze for about a week.

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