from Chai Jinxed
I have many wonderful memories of this sweet, and my mother still makes this on special occasions.
Basin Burfi
Ingredients
2 cups basin (flour made from chana dal or chickpea flour)
3/4 cups butter or ghee
1 can of condensed milk
2 tbsp of almonds, ground or pistachios
1/2 tsp cardamom powder
Directions
Melt butter on low, add basin and stir for about 10 minutes on low until cooked. Add cardamom and nuts. Stir.
Add condensed milk and keep stirring for 4-5 minutes until it leaves the sides of the wok and forms a ball.
Oil/butter the baking tray 13×9″. Add the burfi and pat down to 1/4 inches.
Leave it to cool, cut into squares. Enjoy with a delicious cup of magic chai.
Mom’s Masala Chai
Ingredients
2 cups of water
2 cups of milk (the richer the better – at least 2%. If using skim milk omit the water.)
Two or three tea bags (black tea – the stronger the better) or two or three teaspoons of loose black tea in a tea ball.)
One two-inch stick of cinnamon
4-5 green cardamom pods
6 cloves (can be more or less)
1-2 star anise
Half inch slice of ginger (also optional).
Directions
Bring the water to boil; add the spices; let simmer for five minutes; add the milk; bring back to a boil; add the tea; stir. Add sugar to taste.
Turn off heat…pour and enjoy with a thick slice of cake.
Nada’s Tips & Tricks: Venture into another culture with this sweet treat, especially paired with a warm comforting cup of chai. You can find chickpea flour in most bulk food stores or in the healthy food section of your supermarket.
Contents and images used with permission by author Emi Pinto. https://www.emipinto.com/
