Black Cherry Glazed Thandai Burfi Recipe
Black Cherry Glazed Thandai Burfi Recipe is the usual burfi with a twist of thandai masala which is served during special occasions. You can also serve it after your everyday meals.
Black Cherry Glazed Thandai Burfi is the usual burfi with a twist of thandai masala. To give it a different look, it is glazed with cherry spread to serve on the special occasions. This Burfi is made with bottle guard therefore, it is healthy and delicious at the same time.
Serve Black Cherry Glazed Thandai Burfi to your friends and family as a dessert after your delicious meal of Jodhpuri Aloo, Boondi Raita, Palak Puri and Satvik Carrot Sprout Salad.
If you like this recipe, you can also try other Burfi Recipes such as
10 M
45 M
55 M
4 Servings
Ingredients
- 1-1/2 tablespoons Thandai Masala
- 500 gram Bottle gourd (lauki) , grated
- 120 gram Khoya (Mawa)
- 100 gram Sugar
- 1-1/2 tablespoon Ghee
- 1 tablespoon Cashew nuts , chopped
- 1 tablespoon Whole Almonds (Badam)
- 1/2 teaspoon Cardamom Powder (Elaichi)
- Green food colour , a pinch (optional)
- 1/2 cup Cherry Preserve /Jam , for glazing
How to make Black Cherry Glazed Thandai Burfi Recipe
To begin making Black Cherry Glazed Thandai Burfi Recipe, firstly heat a pan with clarified butter and add the grated bottle guard.
Cook the bottle gourd for about 6-7 minutes or until it becomes soft. Add in the required sugar and cook it until the mixture becomes dry.
Once it is done, add mawa, thandai masala, chopped cashews, chopped almonds, cardamom powder and a pinch of green colour. Make sure that you mix everything well. (You can avoid the green colour)
Meanwhile, grease an aluminium tray with ghee. Pour this mixture in the tray and spread it evenly.
Let it cool down for 3-4 hours. After 3-4 hours, cut the pieces of your desired shape. Spread cherry glazed spread on the burfi and garnish them with some chopped almonds.
Serve Black Cherry Glazed Thandai Burfi to your friends and family as a dessert after your delicious meal of Jodhpuri Aloo, Boondi Raita, Palak Puri and Satvik Carrot Sprout Salad.
