Black Cherry Glazed Thandai Burfi Recipe
A vegetarian Indian recipe with -/2 tablespoons thandai masala, bottle gourd (lauki) - grated, khoya (mawa). Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
11 steps- 1
To begin making Black Cherry Glazed Thandai Burfi Recipe, firstly heat a pan with clarified butter and add the grated bottle guard
-/2 tablespoons thandai masala(1)bottle gourd (lauki) - grated(500 gram)cherry preserve /jam - for glazing(1/2 cup) - 2
Cook the bottle gourd for about 6-7 minutes or until it becomes soft
bottle gourd (lauki) - grated(500 gram) - 3
Add in the required sugar and cook it until the mixture becomes dry
sugar(100 gram) - 4
Once it is done, add mawa, thandai masala, chopped cashews, chopped almonds, cardamom powder and a pinch of green colour
-/2 tablespoons thandai masala(1)cashew nuts - chopped(1 tablespoon)cardamom powder (elaichi)(1/2 teaspoon)green food colour - a pinch (optional) - 5
Make sure that you mix everything well
- 6
(You can avoid the green colour)Meanwhile, grease an aluminium tray with ghee
-/2 ghee(1 tablespoon)green food colour - a pinch (optional) - 7
Pour this mixture in the tray and spread it evenly
- 8
Let it cool down for 3-4 hours
- 9
After 3-4 hours, cut the pieces of your desired shape
- 10
Spread cherry glazed spread on the burfi and garnish them with some chopped almonds
cashew nuts - chopped(1 tablespoon)cherry preserve /jam - for glazing(1/2 cup) - 11
Serve Black Cherry Glazed Thandai Burfi to your friends and family as a dessert after your delicious meal of Jodhpuri Aloo, Boondi Raita, Palak Puri and Satvik Carrot Sprout Salad
-/2 tablespoons thandai masala(1)cherry preserve /jam - for glazing(1/2 cup)
Rate this recipe
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Black Cherry Glazed Thandai Burfi Recipe
A vegetarian Indian recipe with -/2 tablespoons thandai masala, bottle gourd (lauki) - grated, khoya (mawa). Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
11 steps- 1
To begin making Black Cherry Glazed Thandai Burfi Recipe, firstly heat a pan with clarified butter and add the grated bottle guard
-/2 tablespoons thandai masala(1)bottle gourd (lauki) - grated(500 gram)cherry preserve /jam - for glazing(1/2 cup) - 2
Cook the bottle gourd for about 6-7 minutes or until it becomes soft
bottle gourd (lauki) - grated(500 gram) - 3
Add in the required sugar and cook it until the mixture becomes dry
sugar(100 gram) - 4
Once it is done, add mawa, thandai masala, chopped cashews, chopped almonds, cardamom powder and a pinch of green colour
-/2 tablespoons thandai masala(1)cashew nuts - chopped(1 tablespoon)cardamom powder (elaichi)(1/2 teaspoon)green food colour - a pinch (optional) - 5
Make sure that you mix everything well
- 6
(You can avoid the green colour)Meanwhile, grease an aluminium tray with ghee
-/2 ghee(1 tablespoon)green food colour - a pinch (optional) - 7
Pour this mixture in the tray and spread it evenly
- 8
Let it cool down for 3-4 hours
- 9
After 3-4 hours, cut the pieces of your desired shape
- 10
Spread cherry glazed spread on the burfi and garnish them with some chopped almonds
cashew nuts - chopped(1 tablespoon)cherry preserve /jam - for glazing(1/2 cup) - 11
Serve Black Cherry Glazed Thandai Burfi to your friends and family as a dessert after your delicious meal of Jodhpuri Aloo, Boondi Raita, Palak Puri and Satvik Carrot Sprout Salad
-/2 tablespoons thandai masala(1)cherry preserve /jam - for glazing(1/2 cup)
Rate this recipe
