502: Seven Cup Burfi/ 7 Cup Cake

Happy New year my dear viewers...you made me feel extra special each and every moment..a huge thanks to all of you...

After a long time , I am posting sweet recipe today. This barfi is extremely rich in taste and makes a perfect sweet for any festival. The authentic recipe calls for 1 cup besan + 1 cup coconut + 1 cup milk + 1 cup ghee + 3 cups sugar. In This I reduced  the sugar level and increase the besan and coconut  Quantities.. So here is the recipe with some changes I made along the way . If you look for something easy and yet elegant then try this burfi, just make sure the consistency is right

Difficulty level :      Easy - Medium

Prep Time:               10 min

Cooking Time :         30 min

Category:                  Sweets/Desserts        

Cuisine:                     Indian

Ingredients :

Gram Flour / Besan -	1 1/2 Cup
Sugar	2 Cups
Milk	1 1/4 Cup
Grated Fresh Coconut	1 1/2 Cup
Ghee	¾ Cup
Cardamom Powder	1 Teaspoon
Almonds	For Garnish

Method:

• Grease a cookie sheet with butter/oil and set it aside
• Roast the sliced almonds in a tsp of ghee until light golden color. Keep them aside.
• In the same Pan, roast the chickpea flour on a low medium flame until a nice aroma comes and the color slightly changes, taking care not to burn it. Keep it aside.
• Next to the same Pan add all the ingredients ie. slightly roasted Besan, Grated Coconut ,Sugar, Ghee , Cardamom Powder and milk . Mix well so that no lumps are formed . Once everything is mixed well , place the kadai on flame.

• Stir continuously on a low medium flame.
• Mixture will start leaving sides of the pan in about 15-20 minutes. It should start forming ball in the •When the mixture start leaving the sides of the pan with a porous texture, turn off the flame. Middle of the pan.

• Immediately pour the mixture on a greased tray and level it with a spatula.
• Sprinkle the roasted almonds on top and press gently

• When still warm, make markings of desired shape and size.
• Separate the Barfis when its cooled down completely and store in an airtight container.
• Stay good for a week at room temperature and more if refrigerated.

Notes:

• You can make this burfi with original recipe measurements. ( Besan:Coconut:Ghee: Mik:Sugar  = 1:1:1:1:3).
• You have to constantly stir the mixture to avoid getting it burnt. Also do not increase the heat as color will not be as pretty.
• Taste of 7 cup burfi and mysore pak is very different so don't get confuse.
• Enjoy the delicious and easy burfi.

7th Anniversary

7 year ago today I hit the publish button on My “Madappalli”  I never had an intention of being a blogger .Today marks the Seven year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Seven years flew so fast. The number of visitors to my blog is constantly increasing and it’s always fun to see where they live.

I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years . Thank you for the Seven remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 7th year of life:

Total Posts                    501

Total Visitors              451,135

Total Page views        2,041993

Facebook Fans            4550 

501: Indian Style Spicy Apricot Chutney

Chutneys can be made with several vegetables and fruits and each one have a unique taste. There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. Madappalli  bring to you a Apricot  chutney and make your meal all the more interesting.

Apricots are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fiber and potassium .

Apricot chutney  is a very quick recipe which can be prepared in just 10 minutes. They are mixed with spices like red chilli powder, Pickle Masalas ,Sugar and salt are added to prepare the lip-smacking side dish.

Serves:                1 small bowl

Preparation time: 5 minutes

Cooking time:       10 minutes

Ingredients

Big Apricots (Chopped)	4 Nos.
Pickle Masala/ Red chili Powder	2 Tablespoon
Turmeric  Powder	½  Teaspoon
Asafetida Powder	1 Teaspoon
Salt	To Taste
Oil	2 Table Spoon
Mustard Seeds	1 Tablespoon
Red Chillies	4 Nos.
Sugar	1 Tablespoon

Method:

• Wash and cut the apricot into pieces.
• Heat the oil in the pan , add mustard seeds, redchillies and Asafetida Powder.
• When the seeds splutter, add the chopped apricot pieces and fry for few minutes.
• Now add the pickle masala powder , turmeric powder , salt and sugar. Mix it well.
• Let it cook 10 minutes in simmer. (Oil will ooze out)
• Cook till you get a thick consistency.
• Once the chutney cools to room temperature, refrigerate it for 1 hour.
• Serve Apricot chutney chilled to your family and friends.
• This chutney can be refrigerated for 3-4 weeks. Use sterilized jars to store