Sankranti is celebrated in many parts of India ,with some regional variations. It is known by different names and celebrated with different customs in different parts of the country popularly celebrated in Karnataka (Sankranthi), Telangana (Sankranthi),
Andhra pradesh (Sankranthi) and Tamil Nadu (Pongal). Makar Sankranti is a major harvest festival celebrated in India. Makara Sankranti commemorates the beginning of the harvest season.
In Karnataka,on this auspicious day, girls wear new clothes to visit their family and friends with a Sankranti offering in a plate .This ritual is called “Ellu Birodhu.” Here the plate would normally consist of “Ellu” (white sesame seeds) mixed with fried groundnuts, neatly cut dry coconut and fine cut bella (jaggery). The mixture is called
“Ellu-Bella” . The plate also contains shaped sugar candy moulds (Sakkare Acchu, )with a piece of sugarcane. There is a saying in Kannada “ellu bella thindu olle maathadi” which means ‘eat the mixture of sesame seeds and jaggery and speak only good.’ This festival signifies the harvest of the season.Ellu Bella, Ellu Unde, bananas,sugarcane, red berries, haldi and kumkum and small gift items useful in everyday lives are often exchanged.
To celebrate this Occasion our 22nd #Foodiemonday #bloghop theme was decided to be #Sankrantispecial. I made Dry Fruit Burfi with Til and Mawa.
The recipe is a keeper and I am sure you will love it too.
Recipe for Dry Fruit Burfi with Til & Mawa:
100 Gms Almonds
100 Gms Cashews
320 Gms Mawa (Unsweetened)
100 Gms Jaggery grated
2 Tsbp Ghee/ Clarified Butter
2 Tsp Roasted Til/ Sesame seeds
8 to 10 Strands of Kesar / Saffron
Coarsely grind almonds and cashews. Take a thick bottom pan. Add ghee /Clarified butter . Add the grated Jaggery and let it melt. Once the Jaggery is melted, add the crumbled mawa and coarsely ground cashews and almonds. Mix well for 10 to 15 mins on low flame. Once done,sprinkle roasted til/sesame seeds and mix again. Once you
see the burfi consistency, switch off the flame. Garnish with kesar/ saffron .
Take a round plate, grease with ghee generously and pour the mixture and using a flat spoon spread it evenly. Allow it to set in the fridge for an hour. Cut into desired shape and serve.
24 thoughts on “Dry Fruit Burfi (with Til & Mawa)”
Beautifully explained recipe.
Thank you Alka.
Lovely Preethi 🙂
Nice and interesting, Preethi.
Thank you Rupal.
Looks super yummy Preethi. Well explained recipe.
Thank you Di.
Nice Burfi Preethi…Will try this with my stock of dry fruits 🙂
Thank you Krithika. Do drop in your geedback whenever you try.
This burfi looks so yummy! I like the idea of adding dry fruit and mawa to the til. Mawa will give the burfi such a rich texture too. I get mawa powder here in the Indian store. Have you used that?
Thank you Sandhya. I have never used Mawa powder.
Thanks for letting me know Preethi.
Nice and healthy one with dry fruits and sesame seeds. Will definitely try it sometime soon
love the idea to mix dry fruits and til to make chikki. and mawa made it extra special to normal chikki. looks delicious.
Unique combo of til and mava.. lovely recipes. Must be juicy and soft
Thats a delicious burfi with dry fruits. Mawa must add a wonderful richness to the burfi. Healthy snack anytime!
Preethi that’s an interesting tradition. As for the dry fruit barfi with til and mawa it looks so tempting. A delicious alternate to the usual chikki.
Dry fruits burfi looks so delicious. With the addition of sesame seeds and mawa it is even more delicious.
I miss home every sankranti! This til mawa barfi sounds delicious. I can imagine the flavors. Must try making it.
This is a tasty sweet burfi to store as a snack too at home. It has the nuts along with sesame in it for Sankranti. Looks delicious.
looks so delicious. a great sweet snack for any time. I cant wait to try it!