dE 12: Basundi
Ingredients For 2 Persons
(for 300 ml)
For 4
Persons
(for 600 ml)
Full Cream Milk 300 ml 600 ml
Khoya, grated 120 grams 360 grams
Sugar 80 grams 160 grams
Saffron a pinch a pinch
Kewra Essence few drops few drops
Almonds, chopped 20 grams 40 grams
Cashew Nuts, chopped 20 grams 40 grams
Dish Size 1.2 litre 2 litre
Method
1. Pour the milk in a dish. Add the khoya and saffron. Mix well.
2. Press 8 repeatedly to select dE 12
3. Press weight button to select quantity.
4. Stir when the oven starts to beep. Press start
5. Remove from the oven.
6. Mix in the sugar, essence and nuts. Stir until the sugar is dissolved.
7. Allow to cool to room temperature.
8. Serve chilled.
dE 13: Coconut Burfi
Ingredients For 2 Persons
(for 100 grams)
For 4 Persons
(for 1 00 grams)
Desiccated Coconut, 100 grams 200 grams
Khoya 100 grams 200 grams
Sugar 80 grams 160 grams
Water 100 ml 200 ml
Yellow Food Colour a pinch a pinch
Kewra few drops few drops
Pistachios, slivered 20 grams 40 grams
Dish Size 500 ml 1 litre
Method
1. Place the desiccated coconut in a dish.
2. Press 8 repeatedly to select dE 13
3. Press weight button to select quantity.
4. Remove when the oven beeps again.
5. Place the khoya in a dish. Mix and press start.
6. Remove when the oven beeps again.
7. In another bowl, pour the water. Mix in the sugar, colour. Press start.
8. Stir when the oven starts to beep. Press start.
9. Remove the sugar syrup. Mix in the essence, coconut and khoya while the syrup is still hot.
Stir well, to avoid the formation of lumps using a wooden spoon.
10. Spread evenly onto a greased thali. Garnish with slivered pistachios.
11. Allow to set at room temperature for 2 – 3 hours, cut into burfis and serve.
Note:
1. The burfis may be stored covered in an airtight container in the refrigerator for up to a week.
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