meeng burfi recipe | meeng khoya burfi recipe | meeng katli recipe | musk melon seeds burfi recipe

इस रेसिपी को हिंदी में पढ़ने के लिए यहाँ क्लिक करे.

meeng burfi recipe | khoya meeng burfi recipe | meeng katli recipe | muskmelon seeds burfi recipe with step by step process - wishing everyone a very happy diwali, may this joyous festival bring your family a lot of blessings in any form - money, food or whatsoever. your family deserves such rewards for being a good one all throughout the year. for this diwali i made an easy meeng barfi or khoya meeng burfi that took just 35 minutes.

khoya (mawa) is used in various different type of sweets recipe. this recipe is very easy to make khoya meeng burfi at home. please follow my step by step recipe to make meeng katli or muskmelon seeds burfi today in dessert.

in addition i would like to share some of my other dessert recipes from my blog. it mainly includes mango rabdi, banana cake, mango kalakand, aam papad, nankhatai, mango kulfi etc.

ingredients for meeng burfi recipe or meeng khoya burfi recipe :

• melon seeds - ½ cup
• khoya (mawa) - ¼ cup
• sugar - ½ cup
• water - ⅓ cup
• ghee (clarified butter) - 1 tbsp
• cardamom powder - ¼ tsp

directions for meeng burfi recipe or meeng khoya burfi recipe :

• heat ghee in a pan/kadai.
• now put mawa into the pan/kadai and roast it on a low flame till it turns light brown in colour.
• now remove it on a plate and let it cool down.
• take a plate or a tray and grease it with little ghee.
• heat a pan/kadai and put melon seeds into the pan.

• roast these melon seeds till it turns light brown in colour.
• if the seeds start to pop out of the kadai or pan while frying, cover it using a plate or lid in one hand and keep stirring the seeds using a spoon in the other hand.

• now switch off the gas.
• now remove it on a plate and let it cool down.
• after that grind them into a coarsely powder and keep it aside.
• now heat a pan/kadai again and add sugar and water to make syrup (chashni).

• make the syrup with a thick consistency. it should set as soon as it is poured on a plate.
• you can check the consistency of the sugar by taking a drop between your fore finger and thumb. if it is too sticky and sets quickly between your fingers, then your sugar syrup is ready.
• now switch off the flame.
• continue to stir the syrup to cool it down.
• as soon as it cools down and starts to set, start putting the mawa, musk melon seeds powder into it and mix it well.
• now also add cardamom powder to the mixture and mix well.
• move this mixture into a greased tray and spread it evenly.

• now garnish the mixture with some melon seeds.
• it takes around 24-28 hours for the barfi to set properly.
• once it is set, cut into small pieces with desired shape and size.
• now your delicious meeng burfi or khoya meeng burfi is ready to be served.
• you can go ahead and store them in an airtight container inside the refrigerator and enjoy them whenever you like.

recipe card for meeng burfi recipe | meeng khoya burfi recipe :

4.6 from 281 reviews

meeng burfi recipe | meeng khoya burfi recipe | meeng katli recipe | musk melon seeds burfi recipe

 

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

wishing everyone a very happy diwali, may this joyous festival bring your family a lot of blessings in any form - money, food or whatsoever. your family deserves such rewards for being a good one all throughout the year. for this diwali i made an easy meeng barfi or khoya meeng burfi that took just 25 minutes.

Author: Garima Rastogi (Garu's Kitchen)

Recipe type: dessert

Cuisine: indian

Serves: 5-6

Nutrition:
Serving size: 1 burfi
Calories per serving: 135 cal
Fat per serving: 3.2 g

Ingredients :

• melon seeds - ½ cup
• khoya (mawa) - ¼ cup
• sugar - ½ cup
• water - ⅓ cup
• ghee (clarified butter) - 1 tbsp
• cardamom powder - ¼ tsp

Instructions :

1. heat ghee in a pan/kadai.
2. now put mawa into the pan/kadai and roast it on a low flame till it turns light brown in colour.
3. now remove it on a plate and let it cool down.
4. take a plate or a tray and grease it with little ghee.
5. heat a nonstick pan and put melon seeds into the pan.
6. roast these melon seeds till it turns light brown in colour.
7. if the seeds start to pop out of the kadai or pan while frying, cover it using a plate or lid in one hand and keep stirring the seeds using a spoon in the other hand.
8. now switch off the gas.
9. now remove it on a plate and let it cool down.
10. after that grind them into a coarsely powder and keep it aside.
11. now heat a pan/kadai again and add sugar and water to make syrup (chashni).
12. make the syrup with a thick consistency. it should set as soon as it is poured on a plate.
13. you can check the consistency of the sugar by taking a drop between your fore finger and thumb. if it is too sticky and sets quickly between your fingers, then your sugar syrup is ready.
14. now switch off the flame.
15. continue to stir the syrup to cool it down.
16. as soon as it cools down and starts to set, start putting the mawa, musk melon seeds powder into it and mix it well.
17. now also add cardamom powder into the mixture and mix well.
18. move this mixture into a greased tray and spread it evenly.
19. now garnish the mixture with some melon seeds.
20. it takes around 24-28 hours for the barfi to set properly.
21. once it is set, cut into small pieces with desired shape and size.
22. now your delicious meeng burfi or khoya meeng burfi is ready to be served.
23. you can go ahead and store them in an airtight container inside the refrigerator and enjoy them whenever you like.

3.5.3226

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mango kulfi recipe | easy mango kulfi | aam kulfi recipe | how to make mango kulfi

इस रेसिपी को हिंदी में पढ़ने के लिए यहाँ क्लिक करे.

mango kulfi recipe or easy mango kulfi or aam kulfi recipe or how to make mango kulfi with step by step process - kulfi and summers go together like bread and butter. summer is at its peak and mango kulfi can help us to feel cool in summer season.

my friend gifted me a basket full of juicy mangoes. so i prepared many dishes with mangoes like mango milkshake, mango lassi, mango ice cream (will post it soon) etc. i also prepared mango rabri. it is very easy to prepare and it tastes delicious. do try this easy mango recipe.

difference between kulfi and ice cream? - ice cream is soft but kulfi is more creamier and thicker in texture. you can store kulfi in the bowls, small earthen pots, small glasses or in the kulfi moulds.

kulfi is a frozen milk based indian dessert. there are many ways of making kulfi from using regular milk to condensed milk and some milk/khoya or cream are also added. i have shared the recipe to make kulfi the traditional way with rabri. cooking the milk slowly, till it evaporates and becomes thick and then making kulfi from this rabri.

if you have a lot of ripe mangoes waiting to be finished, then you can try making some other desserts recipes like as mango lassi, mango milkshake, mango smoothie, mango kalakand, mango rabdi, aam papad etc.

Related Recipes
Nan Khatai	aam papad	mango kalakand	watermelon smoothie

ingredients for mango kulfi :

• full cream milk - 1 litre
• sugar - 2-3 tbsp (adjust or as per taste)
• mango puree - 1 cup, fresh and thick
• cardamom (elaichi) powder - ¼ tsp
• saffron (kesar) - 5-6 strands (soaked in 2 tbsps of warm milk)
• pistachios (pista) - 6-7
• almonds (badam) - 4-5
• homemade sweet aam papad - for garnishing (click here for shahi aam papad recipe)

directions for mango rabri recipe :

• cut almonds and pistachios in small chunks.
• soaked saffron in 2 tbsps of warm milk. cover it and keep aside.
• boil milk in a large heavy bottomed wide vessel.
• once it comes to a boil, reduce to low heat and allow to simmer.
• keep stirring at regular intervals, pushing the layer of malai (top of milk) that forms on the top towards the sides of the vessel.
• continue to do this till the milk is reduced to ⅓ of the original quantity.
• keep scraping the sides of the vessel and mix it with the thickening milk.
• when milk gets thick in quantity, add sugar and ⅔ chopped almonds pistachios into it and mix well.
• allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity.
• add cardamom powder, and saffron and mix well. turn off heat and allow to come to room temperature.
• add the mango puree and mix well till well combined.
• pour mango kulfi into serving bowls or kulfi moulds. freeze for 8-10 hours.
• garnish with the remaining chopped pistachios, almond flakes and sweet homemade shahi aam papad.
• now your delicious and chilled mango kulfi is ready to be served.

tips :

•  ensure that you stir the milk at regular intervals so that the milk does not burn.
•  use heavy bottomed vessel so that the contents do not burn.

recipe card for mango kulfi or aam kulfi :

5.0 from 301 reviews

mango kulfi recipe | easy mango kulfi | aam kulfi recipe | how to make mango kulfi

 

Prep time

10 mins

Cook time

90 mins

Total time

100 mins

 

mango kulfi recipe or easy mango kulfi or aam kulfi recipe or how to make mango kulfi with step by step process - kulfi and summers go together like bread and butter. summer is at its peak and mango kulfi can help us to feel cool in summer season.

Author: Garima Rastogi (Garu's Kitchen)

Recipe type: dessert

Cuisine: indian

Serves: 4-5

Nutrition:
Serving size: 1 scoop
Calories per serving: 109 cal
Fat per serving: 5 g

Ingredients :

• full cream milk - 1 litre
• sugar - 2-3 tbsp (adjust or as per taste)
• mango puree - 1 cup, fresh and thick
• cardamom (elaichi) powder - ¼ tsp
• saffron (kesar) - 5-6 strands
• pistachios (pista) - 6-7
• almonds (badam) - 4-5
• homemade sweet aam papad - for garnishing

Instructions :

1. cut almonds and pistachios in small chunks.
2. soaked saffron in 2 tbsps of warm milk. cover it and keep aside.
3. boil milk in a large heavy bottomed wide vessel.
4. once it comes to a boil, reduce to low heat and allow to simmer.
5. keep stirring at regular intervals, pushing the layer of malai (top of milk) that forms on the top towards the sides of the vessel.
6. continue to do this till the milk is reduced to ⅓ of the original quantity.
7. keep scraping the sides of the vessel and mix it with the thickening milk.
8. when milk gets thick in quantity, add sugar and ⅔ chopped almonds pistachios into it and mix well.
9. allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity.
10. add cardamom powder, and saffron and mix well. turn off heat and allow to come to room temperature.
11. add the mango puree and mix well till well combined.
12. pour mango kulfi into serving bowls or kulfi moulds. freeze for 8-10 hours.
13. garnish with the remaining chopped pistachios, almond flakes and sweet homemade shahi aam papad.
14. now your delicious and chilled mango kulfi is ready to be served.

tips :

1. ensure that you stir the milk at regular intervals so that the milk does not burn.
2. use heavy bottomed vessel so that the contents do not burn.

3.5.3226

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