Today I wanted to eat something sweet. Since my better half is on a business trip, I did not want to bake anything. After thinking for a while, it occurred to me that my mom used to make gulpafti/wheat flour burfi, which used to be melt in the mouth type. She used very little ghee/clarified butter to make it. I wanted to experiment with it and decided to add Jowar/Sorghum flour to it. I made a small batch of this burfi and it came out very well. Best part of the whole thing was, I used just a teaspoon of ghee to make it.
Whole wheat flour - 1/2 cup
Jowar flour - 1/4 cup
Jaggery/Brown sugar - 1/4 cup, firmly packed
Ghee/Clarified butter - 1 tsp + a little to grease the plate or dish
Water - 2tbsp
Milk - 5 tbsp
Broken Cashews - few(optional)
Method of Preparation:
1. Heat a small non stick pan and add ghee to it. Then add the finely chopped/grated jaggery to it and let it melt on low heat.
2. Meanwhile heat a pan and add the wheat flour and jowar flour to it. Mix well so that both the flours get mixed with each other. Fry on medium heat till it turns golden brown.
3. Add water to the melted jaggery and mix well and let it simmer on very low heat.
4. Add the hot flour mixture to the jaggery pan and switch off the heat. Mix well using a spatula until the while mixture turns into a jaggery flour crumble. Now add the milk, mix well and put the pan back on low heat.
5. The mixture forms a smooth dough, now mix it continuously using a spatula for a minute or two, once the raw smell disappears, take off heat and transfer the burfi mixture to a greased plate or dish.
6. Using the back of a spoon/spatula, flatten the burfi evenly.
7. After 2 minutes, use a knife to cut pieces of burfi. Press cashew pieces on each burfi.
8. Carefully take out the wheat jowar flour burfi pieces onto another plate and let them cool down completely.
9. Enjoy the wheat jowar flour burfi.