Banana Burfi

I am very late on my Diwali post. I didn’t get the time to test this burfi recipe beforehand… and I wanted some feedback first!!😅 

Hope you guys had a wonderful Diwali though. Tell me how you celebrated!

Today I’m sharing the easiest burfi I’ve ever made. The idea popped on the eve of Diwali 🤫 💡 

This banana burfi requires no milk and it’s easy to make. It doesn’t contain milk and if you have vegan ghee, it becomes a vegan burfi. It gets its dark color from the muscudavo sugar but you can switch to refined sugar.

Ingredients

• 6 banana 
• 2 cup dark muscudavo sugar (unrefined)
• 2 cup water
• 1cup ghee or vegan ghee
• 1 tablespoon ghee (for later)
• 1 cup flour
• 3 tbsp semolina 
• 1/4 teaspoon cardamon
• 1/2 cup cashews and peanuts (roasted and crushed coarsely in your food processor)

Preparation

1. In your blender, make a smooth puree out of your bananas. The smoother, the better. 

2. In a small saucepan, heat water and the sugar until it’s warm and fully dissolved. Keep aside. 

3. In a large saucepan, melt the cup of ghee. Once melted, add your flour and mix. You want it to roast on a medium flame. 

4. Once roasted, stir in the semolina. 

6. Next add the puree and let the mixture thicken before mixing in half of the crushed nuts and a tablespoon of ghee. 

7.Add the sugar and water mixture and the cardamom,  let it simmer and thicken. You still want it to be slightly sticky so that it’s easier for the next step. 

8. When it is thickened, Set in a buttered mold. Flatten with a spatula or use the bottom of a steel or glass bowl. Top with the remaining crushed nuts. Flatten so the nuts stick to the burfi. 

9.Leave to cool. After a good 30/40 minutes. Use a knife to put marks on the burfi to make small squares.

10. Let it cool completely. 

11. Cut carefully as they’re not going to harden. They have a slightly sticky texture with crunch from the nuts. You can store them in your fridge for a week.