Dry Fruit Burfi (with Til & Mawa)

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)”

  1. Preethi,
    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?

  2. love the idea to mix dry fruits and til to make chikki. and mawa made it extra special to normal chikki. looks delicious.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top