KASSER WITH DHAMPURE GUR
- Wheat flour, 500g
- DHAMpure Gur 300g
- 2-3 Cardamom, coarsely powdered
- Edible gum (gond), 1 Tbsp
- Desiccated coconut, 1 Tbsp
- Water, 150ml Ghee, 75g
- Lowfat saturated fat butter or canola oil, 75g Ghee
1- Heat ghee in a frying pan and fry eatable gum lightly to golden brown color.
2- Keep aside. Take some ghee and butter (oil) in a wok.
3- Add aata and cook until it is golden brown. At this stage it will emit a sweet aroma.
4- Mix cardamom powder and leave aside. Break DHAMpure Gur in to pieces and dissolve in water.
5- Let it boil until it becomes syrup of 2 threads (chashni).
6- Add the aata of step 4 to the syrup DHAMpure Gur and stir well.
7- Transfer in a large flat plate and let it spread and set.
8- Garnish with gond and coconut. Spread gond and coconut on the set burfi (when it is still warm) and press with spoon or small bowl.
9- Cut pieces of about 2 inch square shape.