Poppy Seed Burfi
Khus Khus ki Barfi
Yashoda Gupta
Note from Mamta: This is a very old, traditional and delicious Burfi that was made only once a year in our house, on the Janamashtami day, God Krishna’s birth anniversary. It is considered to be very ‘hot’ in it’s properties, so eat only one at a time. The recipe comes from my late mum, Mrs. Yashoda Gupta
Ingredients
1 cup poppy seeds
1 cup sugar
1/2 cup water
1 cup Khoya or Mawa 1 / Khoya or Mawa 2 (optional)
A couple of varak or edible silver leaves, available from Indian shops (optional)
A greased metal tray or flat thali (plate)
Instructions
Grease the tray or thali and keep aside.
Clean and sieve poppy seeds to remove any grit and dust.
Dry roast poppy seeds in a wok or kadhai, until lightly browned and there is aroma of roasting.
Cool and grind in a coffee grinder.
In another pan, boil water and sugar together, to make syrup of one wire consistency. See Sugar Syrup. If you want to add Mawa or Khoya to this recipe, make a syrup of three wire consistency).
Turn heat off.
Add syrup to ground poppy seeds (and mawa, if used) and mix thoroughly. Be careful to stand a little away, the hot syrup might splash on you. It is very hot!
Spread evenly on the tray quickly, before it begins to set.
Allow to cool.
Make diamond shaped cuts across it, before it sets completely.
Allow to cool completely, cut squares apart and keep in an airtight box.
