As Akshaya is having her summer vacation, we decided that we needed a short break and headed for Mumbai. Mumbai was rather hot (as are many other places in India right now, including Goa) and not exactly the place for a holiday, but we managed to pack in visiting some family and shopping. How can one go all the way to Mumbai and not shop?
Harini‘s directions led me to a bookshop where I found some good books at bargain prices. Only a lack of time prevented me from finding some more. She also pointed me to a baking supplies store where I was so happy to find lots of stuff I had been looking for, I felt a bit like a kid in a candy store!
One of the highlights of our trip turned out to be meeting up with Harini and Simran. This almost didn’t happen as co-ordinating our schedules to meet together (not easy in a city like Mumbai where getting from one place to another takes up a large part of the day) took a bit of working out.
We finally met and spent some time over some shortbread cookies, pasta and spring rolls. We then said our byes (with promises to meet again) as we all had other commitments soon afterwards (and a couple of husbands whiling away their time waiting for us to finish!)
And now to the food part of this post. This burfi (or fudge-like Indian confection) is something I have been making for years now. I usually make about twice the given recipe as I tend to make this sweet, sometimes for a festive occasion, but mostly to gift to family or friends as this burfi is easy to pack and transport.
This besan-coconut burfi tastes somewhat like a mysorepak made with coconut but uses a lot less ghee. It is not very difficult to make, but what is critical and determines the texture of the burfi is being able to judge when exactly to pour the burfi mixture onto the greased tin/ plate.
If the mixture is not thickened enough at this point, the result will be a chewy burfi which doesn’t quite set. If the mixture is overcooked, then the burfi becomes dry and a bit hard.
The correct point to transfer the cooked mixture to the greased cake tin or plate would be when the ghee has been completely absorbed and the mixture starts curling away from the sides of the pan, when stirred. This results in a burfi which sets well, is neither too soft nor hard and isn’t chewy.
This burfi recipe is slightly adapted from The Vegetarian Menu Cookbook by Vasantha Moorthy