by Padma Veeranki 1 Comment
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One week ago, this little blog of mine turned 3 years old. It’s never too late to celebrate…Isn’t it? If you’re new here or have been following along with my ramblings, I want to thank you from the bottom of my heart for reading and showering all your love & support!! I sometimes ask myself, Where did those three years go….they have just flown by!! They say time flies when you’re having fun and love what you do! So, today, I celebrate my 3 rd blogiversary withPumpkin Burfi !
When I started this blog, I had no idea what I was doing and where this is going to head. I just wanted a place where I could share with my family and friends some of the delicious food.Never did I imagine that people from around the globe would read my recipes, nor in my wildest dreams did I think I’d still be at it even after 3 years.While repeating the words thank you over and over again would definitely be a sufficient way to celebrate my blogiversary.Thanks to my lovely family who always support me, give their feedback and most importantly wait patiently at the dining table until I finish my food photography…..They do hate me at times for this though
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Anyone who knows anything about blogging knows it is seriously hard work. I can’t speak much about other niches of blogging, but food blogging is so demanding and a beast in itself. Standing over your set-up, working & fighting with the light to get the best shot, straining your back (the worst of all), doing loads of dishes, editing the photos, writing the recipes, putting everything together in the post with keywords research, SEO, scheduling social shares, … plus so much more if you are into videos. It’s not easy, but it’s rewarding and you forget all the pain.
What will the future bring? Well, one thing for sure…. I’m not going anywhere yet, this is too much fun and there’s so much more I want to accomplish.I couldn’t be more pleased with how things are going and I hope it will continue to grow!! There will be ups and downs, smiles and frowns…..but, keep moving forward is what I tell myself 🙂
Coming to todays recipe, Pumpkin Burfi is a delicious sweet to suit any occasion. No matter however health conscious you are, you do crave for alittle dessert once in a while. So, why not a healthy treat to celebrate my 3 rd blogiversary ?
Off toPumpkin Burfi Recipe!!
Easy steps to follow for Pumpkin Burfi:
- Peel the skin and grate pumpkin.
- Sift chickpea flour. Transfer the flour to a pan and lightly roast it over low heat with constant stirring until youget a nice aroma.
- Sauté grated pumpkin in another pan for a few minutes tillthe raw smell goes away.
- Now combine chickpea flour, sautéed pumpkin, milk and sugar in apan.
- Mix it well to ensure there are no lumps.
- Place the pan over medium heat and stir continuously for few minutes.
- Now add the ghee little by little, simmer the heat and stir for few more minutes.
- Now you’ll start seeing it bubbling and ghee leaving on sides.
- When it gets thicker, turn off the heat.
- Add cardamompowder and mix well.
- Grease a plate with ghee and transfer the mixture into the greasedplate.
- Sprinkle some musk melon seeds and lightly press with a ladle so that they stick to the burfi.
- Cut into desired shape and allow it to cool.
- Keep it in an air tightcontainer and store on the counterfor the day or refrigerate for about a week.
A Quick Summary:
Print Recipe
Pumpkin Burfi | Kaddu Ki Barfi Recipe | Pumpkin Barfi
Pumpkin Burfi is a delicious sweet prepared with pumpkin & Chickpea flour (Besan). It’s an indulgent dessert perfect to suit any special occasion.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Author: Padma Veeranki
Ingredients
- 1 Cup Chickpea flour Besan
- 1 Cup Grated pumpkin
- 1-1½ Cup Sugar Adjust as per your taste
- 1/2 Cup Milk
- ¼ to ½ Cup Melted Ghee/Clarified Butter
- 1 teaspoon Green Cardamom Powder
Instructions
Sift Chickpea flour (besan). Add the flour in a pan and lightly roast it over low heat till you get a nice aroma.
Sauté grated pumpkin separately for a few minutes in a pan to remove the raw smell.
Now combine flour, sautéed pumpkin, milk and sugar in a pan.
Mix it well to ensure there are no lumps.
Place the pan over medium heat and stir continuously for few minutes till the mixture starts to thicken.
Now add the ghee, simmer the heat and stir for few more minutes.
Now you'll see it bubbling and ghee leaving on the sides.
When it gets thicker, turn off the heat.
Add cardamom powder and leave it to cool down.
Transfer the content into the ghee greased plate and leave it for few minutes.
When it is still warm, sprinkle musk melon seeds on top and cut it into square
pieces.
Keep it in an air tight container and store on the counter for the day or refrigerate for about a week.
My Notes:
- Adjust sweetness to suit your taste. You can reduce sugar by half a cup.
- You can also reduce the quantity of ghee for a healthier option. It will not affect the taste drastically but the fudge may not hold its shape perfectly.
- You can also garnish with nuts or even add nuts to the mixture.
- For a variation, you can also include half cup fresh Khoya or Mawa at the end and stir for few minutes and turn off the heat.
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Do check out DESSERT RECIPES, PUMPKIN COCONUT LADDU and other collections from blog!!
- FESTIVAL RECIPES
- DIWALI SWEET RECIPES
- DIWALI SNACKS
- 15 EASY DIWALI SWEETS
- DIWALI FESTIVAL RECIPES
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers to the year ahead!!
Padma.
