khatti meethi burfi-kacche aam ki
Dear friends, this is mango season, and we have plenty of recipes for this seasonal fruit. So why not use kaccha Aam and make a mouth-watering khatti meethi burfi out of it?
Kaccha Aam or raw mangoes are available. in plenty of varieties. Specifically, tota puri is most common and is sometimes sweet, and sometimes very sour.
When it is sour, you can not eat it as it is, and at that time, you need a method to use it.
At that time, we think of making chutney, curry, jam, chunda, mango leather, or Barfi.
KHATTI MEETHI BARFI, making it is very simple to make, and it also has a shelf life of 1 to 2 months.
You need to wash, peel, cut, grind with a few ingredients, strain, and then cook it till it leaves the pan.
Then set, burfi finally and cut to the size you like.
INGREDIENTS FOR MAKING KHATTI MEETHI BURFI:-
- Raw mangoes, big, cut into pieces
- Sugar-1/3 of mangoes
- Fresh mint leaves grip
- Cumin powder small spoonful
- poppy seeds small teaspoon,
- Table salt-1/2 teaspoonful
- Red chilly powder-1/2 teaspoonful
- Chat masala-1/2 teaspoon
- Ghee-1 tablespoon
- Water-1 small cup
METHOD OF PREPARATION OF KHATTI MEETHI BURFI:-
- Take a mixer grinder jar and put mango pieces, sugar, mint, and water.
- Grind them to a fine paste.
- Now strain through a strainer to remove the pieces left while grinding.
- Add all the dry spices to the filtered mass.
- Take ghee in a kadhai and heat.
- Add the ground mixture and saute, gradually the mix thickens and also the colour changes.
- As the colour is not so attractive, you can add green food color in this stage.
Mix and saute for some more time, and you will see the burfi mix has left the sides of the pan.
Smear some ghee on a flat thali and put the mix on it, spreading evenly with a spatula.
Put a few melon seeds to make it more colorful and attractive.
When cool, cut into desired shaped pieces.
A VERY YUMMY SWEET FOR THE FAMILY, KIDS, AND FRIENDS IS READY TO RELISH..IN ALL SEASONS.
How is this khatti meethi barfi?
