INGREDIENTS:
- Bamboo rice: 1/2 cup
- Moong dal: 3 tblspoon
- Palm jaggery
- Ghee
Method:
Clean bamboo rice and moong dal. Dry both separately in a kadai. Then take the bamboo rice in a mixer and make it to a slight coarse powder. It should not be very fine. Just rice should be broken.
Then add water in a kadai and allow it to boil. When it starts boiling add dal and broken rice and mix well. In between take a pan add water and jaggery. When the jaggery starts melting remove it from flame and strain it to remove impurities. When the rice and dal is cooked well add this jaggery syrup and ghee and mix well till it becomes non sticky. Now take a plate grease it with little ghee.Pour this rice mixture over the plate and spread it evenly. Allow it to cool and slice it accordingly.
Note:
This burfi will be soft and crunchy. I have added chopped and added Cashew and badam. It will be even more crunchy and tasty. Chopped peanuts can also be added.
