Makarsankranti special Burfi Recipe from Chef Raghvendra Singh of Meetha By Radisson.

Makarsankranti special Burfi Recipe from Chef Raghvendra Singh of Meetha By Radisson. 

Ingredients

White til 1Kg

Mawa Half Kg

Sugar 400 Grams

Pista 20 gram

Kesar 1gram

Elaichi Powder 20 gram

Steps

1.  Roast 1 kg white Til for 35 to 40 mins on slow flame. Take it out of the gas and let it cool.

2.  Crush the roasted til in the mixture. 

3.  Put 400 Grams of sugar in a pan. Add 300 ml water to sugar and put it on a slow flame for 15 to 20mins to make sugar chashni.

4.  Add half a kg Mawa to Sugar chashni (syrup) and mix well. 

5.  To this add white til mixture and 20 grams of Elaichi powder. 

6.  Mix it well and set the batter in a tray. Garnish it with Kesar and Chopped pista. Cut it into square pieces. And your Til Burfi is ready to serve.

Diwali Recipes by Chef Raghvendra Singh from Meetha By Radisson

Chef Raghvendra

Enjoy the Diwali Specials by 5-star Chef

Meetha By Radisson

Anjeer Mohini

Ingredients

• Half Kg Anjeer

• 100 Grams Sugar

• 100 Grams chopped Pista

• 100 Grams Chopped Almond

• 100 Grams chopped cashew nut

• 100 Grams Cashwenut paste

• 50 Grams Sugar

• 100 Grams Glucose

• 1 gram Saffron

• Khus khus 50 grams

• Ghee 50 grams

  Recipe

  1. Boil Half Kg Anjeer for 10 to 15mins and make a paste. Add 100 Grams of Sugar put it in a pan on slow flame for 10mins then add 50 Grams of Ghee. Stir it again for 15mins on a slow flame. Remove it let it cool and make a dough.

  2. Now for Filling, take Cashwenut paste add 50 Grams Sugar in it. Put this mixture in a pan and stir it for 15 to 20mins. Add all the chopped nuts and Glucose and make small balls of it 20 Grams each.

  3. Now take the Anjeer dough and make small balls add the filling to each ball and make idli shape.

  4. Garnish it with khus khus. Cut this idli shape in half as shown in the picture and your Anjeer Mohini is ready to serve.