Banana Burfi Food

BANANA BURFI

Banana Burfi image

Make and share this Banana Burfi recipe from Food.com.

Provided by kusum gupta

Categories Bar Cookie

Time 2h25m

Yield 30 pieces

Number Of Ingredients 8

Ingredients

12 ripe bananas
1 1/2 cups sugar
1 tablespoon unsalted butter
1 cup non-fat powdered milk
2 tablespoons lemon juice
1 teaspoon coarsely crushed cardamom seed
1/2 cup chopped nuts
1/2 cup coconut flakes (optional)

Steps:

Peel and cut the bananas into small pieces.
Mix with sugar and keep aside for 1–2 hours.
Warm the butter in a skillet on medium heat.
Add banana-sugar mixture and stir until all the moisture evaporates.
Mash the bananas as you stir.
Add the non-fat dry milk.
It should be solid enough to set when spread on a cookie sheet.
Add more dry milk as needed.
Stir in the seasonings and spread on a greased cookie sheet, about one-fourth inch thick.
Garnish with the nuts and coconut.
Let it rest for 1–2 hours; cut into diamond shape or square pieces and store in the refrigerator.

Nutrition Facts : Calories 115.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 1.8, Sodium 37.4, Carbohydrate 24.3, Fiber 1.7, Sugar 18, Protein 2.5

ALMOND BURFI

Almond Burfi image

This is so good you'll slap yourself! Garnish with sliced almonds, if desired. This is excellent for teatime or to serve at parties or anytime you need a satisfying pick-me-up. Keep in a sealed container in the refrigerator for 6 to 8 weeks.

Provided by tastebudart

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 20

Number Of Ingredients 6

Ingredients

1 cup whole almonds
very warm water to cover
⅓ cup milk
1 cup white sugar
2 tablespoons butter
¼ teaspoon ground cardamom, or more to taste

Steps:

Place almonds in a bowl and cover with water; soak for 30 minutes. Drain water and peel almonds.
Blend peeled almonds in a food processor or blender until a paste forms; gradually add milk while continuing to blend. Add sugar and blend until smooth.
Heat butter in a skillet over medium heat; add almond mixture. Cook, stirring constantly, until mixture thickens and starts to pull away from the sides of the skillet, 10 to 15 minutes. Remove skillet from heat and add cardamom; stir for 1 to 2 minutes.
Butter a baking dish. Pour almond mixture into dish and spread into a 1/4-inch-thick rectangle. Cool for 15 to 20 minutes. Cut into squares or diamond shapes.

Nutrition Facts : Calories 92 calories, Carbohydrate 11.6 g, Cholesterol 3.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 10.3 mg, Sugar 10.5 g

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