I have already mentioned about a Tajweed class I attend.The class time is mostly during the evening hours.It's a group consisting of 10 to 12 ladies,also there is another batch on another day of the week.During this class always there will be one or the other who brings home made snacks and tea.So after the class we all enjoy this eating and talking to our teacher who stays very far and comes all the way for us.Actually our teacher is the one who brings snacks most of the time and this Burfi is also which she had brought once and shared the recipe.Now on to the recipe
Vermicelli 1 cup
Coconut 1/2 to 3/4 cup
Sugar 1/4 cup
Saffron a generous pinch
Water 11/4 cup
Ghee 1 tsp
Cashew nuts as needed for garnishing
Raisins (optional) '' ''
-Heat a frying pan,add ghee and fry the cashew nuts and raisins and keep this aside.Now in the same ghee add the vermicelli and saute for a minute.Keep this also aside.
-Now in the same pan add water and sugar.When it starts boiling add saffron and let the sugar dissolve completely.
-Now add the roasted vermicelli and the Coconut.Mix well till the water is evaporated completely and the vermicelli is cooked well.
-Remove from flame and transfer this into a greased tray and garnish with Cashew nuts and raisins.
-When cooled cut into pieces and serve.
*I have used 11/4 cup of water here but if your Vermicelli doesn't get cooked well you can add extra 1/4 cup hot water.
“Linking this post to the Kid’s Delight Event – Bite Sized Food, event conceptualized by Valli, hosted by Rafeeda.”