|Sponge Gourd Burfi|
Sweetened Mawa /Khoya - 1 cup
( For making Khoya in microwave click HERE .If using unsweetened Khoya then add sugar according to your taste)
Chopped nuts of your choice - 2 tbsp
Cardamom powder - 1/4 tsp
Saffron - a generous pinch
Loofah/Sponge gourd /Luffa/Nethi Beerakaya - 1 medium size
(Do not peel the luffa skin completly as they may loose shape when boiling,peeling skin is optional.If the luffa is tender no not peel the skin.Cut it into thick circles and gently scoop out the flesh and chop it finely.Do not cut it into very thin circles they will loose shape while boiling)
Desiccated coconut - 1 tbsp + 1 tbsp for dusting
Sugar - 2 tbsp
Ghee - 1 tsp
Green food colour - a pinch ( optional)
Water as needed
Take a wide pan add very little water ,sugar and food colour if using and boil till cooked.
Do not over cook till soft. Boiling will take only few seconds.
Remove from the syrup and place it on a plate to cool completely.
|Nethi Beerakaya Burfi|
Add the desiccated coconut and fry for few more minutes and switch off the stove.
Cool and then add the nuts,saffron,cardamom powder and khoya mix well.
Take small portion of the mixture and stuff it into the cooked sponge gourd rings.
Keep it in fridge for 10 minutes to harden slightly .
Remove from fridge and dust the sides with desiccated coconut and sprinkle some nut on top.
Decorate with cherries enjoy chill!
|Loofah Burfi / Luffa Burfi|
a) Do not cut the rings to small when cooked they will break.
b) Peeling the skin is optional, if sponge gourd is tender do not peel.
c) Do not boil the vegetable too much they will loose it's shape.
d) You can add any flavoring of your choice.
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