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    Home » Indian sweets » Pottukadalai Burfi | Roasted Gram Burfi

    Pottukadalai Burfi | Roasted Gram Burfi

    October 16, 2019 By Vidya Srinivasan 2 Comments

    3 shares
    Jump to Recipe Jump to Video Print Recipe

    Pottukadalai burfi | burfi recipe | pottukadalai cake | Indian sweet recipe with step by step pictures and video recipe. Check out the pottukadalai Burfi  and If you like the video pls SUBSCRIBE to my channel


    Pottukadalai burfi | burfi recipe | pottukadalai cake
    a quick Indian sweet prepared with roasted Gram. Mild sweet burfi is one tasty option for Diwali.

    As I told in Kaju Katli and Almond katli, RK sir’s Pressure cooking gave a new dimension for making quick sweets.since OPOS is the registered trademark I am not using it for my recipe but I give credits to RK sir for this idea.  String like consistency is something which was one of my biggest concerns. Due to that fear of that I have avoided preparing many sweets. 

    For  this Potttukadali Cake I have used RK sir’s Pressure cooker sugar syrup technique. Within 5 minutes sugar syrup was done. Last year I posted Beetroot Poriyal. Beetroot cooking was Based on that method but since I tempered it separtely I believe that wont falls under That category. When I missed this and Quoted the Poriyal under Founder pinged me and told it. I always have a big respect for his cooking after that incident I appreciate him stopping by to message me regarding the same.

    Here in this Pottukadalai burfi I have roasted the pottukadali in ghee separately and mixed with sugar syrup so I doubt if the entire sweet will qualify for this technique.

    My son recently started going to school and my biggest concern is making his after-school snacks. Recently I was making Pottukadalai urundai for his after-school snacks and while picking him up he asked me what I made for today's snack. I dont know why, but I told him I made burfi. 

    After coming home I put one urundai in a plate and gave him. He said Amma it is not burfi that is when I realized why not a pottukadalai burfi. I decided to give it a try.  To my surprise burfi was a big hit and at home and It has become one regular in our home.

    Pottukadalai burfi will have a nice pottukadalai flavour and it is such a nice filling snack for kids. I have used less sugar, if you prefer your sweets on the sweeter side you can add little extra sugar.  

    Other pressure cooker based recipes in TMF

    Pottukadalai Burfi

    4.50 from 2 votes
    Print Pin Comment
    Course: Sweet
    Cuisine: Indian
    Author: Vidya Srinivasan

    Ingredients

    • Pottukadalai - 1/2 cup +1 tbsp
    • Sugar - 1/2 cup + 2 tbsp
    • 3 tablespoon ghee/ butter
    • Room temperature smooth butter/ ghee - 3 tbsp
    • Water - 3 tbsp
    • Cardamom powder - 1/8 tsp
    • Saffron - few strands

    Instructions

    • Grind pottukadalai, cardamom powder into fine powder without water
    • In a pan ghee and pottukadalai powder, saute in a low-medium flame till nice aroma comes and flour slightly changes color and become like a fine sand
    • In a 2 litre pressure cooker add sugar and water, stir it well. Let the sugar dissolve in water and stir well before keeping it on stove. Add saffron and mix well
    • Cover the pressure cooker with lid and put the weight
    • Take a tray and Grease a aluminum foil with ghee
    • Turn medium flame on small burner and keep the cooker. Cook exactly for 4 whistle
    • Switch off the gas stove and carefully release the pressure immediately
    • Add the pottukadalai flour to the sugar syrup and mix well without any lumps
    • Transfer it into a baking tray and let it cool for 15- 20 minutes
    • Cut into desired shaped, When it it cool store it in a airtight container

    Video

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    Notes

    1. Stir sugar syrup well before closing the lid to avoid sugar syrup from getting burnt
    2. Use a proper 2 little cooker which whistles on/all time. Keep the flame on medium heat
    3. Carefully Releases the pressure immediately else the syrup might lose its consistency. Pls be careful while releasing the pressure cooker
    4. The recipe works perfectly. While trying to take pictures/videos for the blog. I lost the consistency a few times. This is what I did. If the dough breaks sprinkled little water and switch on the stove and cook till it becomes a nonstick mass of dough. If the mixture is wet add a tablespoon of cashew powder extra
    5. For the mentioned quantity 4 whistles come around 4 mins
    6. Adjust the sugar according to your taste
    7. You can double or alter the recipe. 4 whistle is the key
    8. The texture of the burfi depends on the ghee for soft burfi add extra ghee
    9.If you feel the mixture is sticky add extra flour
    10. Avoid keeping the cooker on maximum flame, sugar syrup might get burnt. Keep it between medium to high, make sure flame is not outside the cooker
    11. Preferably use a 2-liter cooker. If you are using 3-liter cooker make sure quantity is at-least ¼ of the cooker to avoid cooker from getting burnt
    12. If you are doubtful about pressure cooker cooking make burfi like 7 cup burfi in stove  top
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Pottukadalai - 1/2 cup +1 tbsp

    Sugar - 1/2 cup + 2 tbsp

    Room temperature smooth butter/ ghee - 3 tbsp

    Water - 3 tbsp

    Ghee / butter - 3 tbsp

    Cardamom powder - 1/8 tsp

    Saffron - few strands

    Method:

    • Grind pottukadalai, cardamom powder into fine powder without water

    • In a pan ghee and pottukadalai powder, saute in a low-medium flame till nice aroma comes and flour slightly changes color and become like a fine sand

    • In a 2 litre pressure cooker add sugar and water, stir it well. Let the sugar dissolve in water and stir well before keeping it on stove. Add saffron and mix well

    • Cover the pressure cooker with lid and put the weight
    • Take a tray and Grease a aluminum foil with ghee
    • Turn medium flame on small burner and keep the cooker. Cook exactly for 4 whistle
    • Switch off the gas stove and carefully release the pressure immediately

    • Add the pottukadalai flour to the sugar syrup and mix well without any lumps

    • Transfer it into a baking tray and let it cool for 15- 20 minutes

    • Cut into desired shaped, When it it cool store it in a airtight container

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    Comments

    1. sathya srinivasan

      August 19, 2022 at 12:36 pm

      I don't like desserts that are too sweet.. Can I reduce the amount of sugar to just 1tbsp. TIA:)

      Reply
      • Vidya Srinivasan

        October 25, 2022 at 2:16 pm

        You can adjust according to your preference

        Reply

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