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Pottukadalai Burfi

4.5 from 2 votes
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Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan


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


  • 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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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
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