As exotic as it may sound, growing up in India, my go to fruits were Mangoes, Jackfruits, Custard apples or Pineapples. Mango fudge, Custard apple pudding or Pineapple chutney were my heros, in the world of desserts. Including pear in a dessert was surely outside my comfort zone. I wanted to give this a try.
The moment I decided to use pear in the dessert, I knew it had to have some texture. If you know me, you know that I am a bit biased towards texture. ‘Burfi” it is going to be. With a very few ingredients, these can be whipped up in no time.
It is just perfect for that little pick me up around mid afternoon. Can also be stored in air tight container in fridge for about a week.
Give it a try friends. I was quite pleased with the result.
Recipe Made 25 pieces.
Grated pear 2 cups
Milk 1 cup
Milk powder 1/2 cup
Desiccated coconut 1/3 cup
Sugar 1/3 cup
Cardamom powder 1/4 tsp
Ginger powder 1/4 tsp
Almond slivers, Rose petals 1 tbsp
Candied ginger, goji berry slices 1 tbsp
Candied ginger few slivers
Ghee 2 tbsps
Take the grated pear and one table spoon ghee on a pan on medium heat. Cook for about 10 minutes. Add the milk and milk powder and keep stirring. Cook for about 20 minutes or until the milk almost dries up. Throw in desiccated coconut, sugar another table spoon of ghee, cardamom and ginger powder. Cook for another few minutes till the whole mixture comes together. Put the gas off.
Collect the mixture on a greased plate. Use a spatula to make the surface even. Cut in squares. Garnish with nuts, rose petals, candied ginger slivers and berries. Let it cool completely and put it in the fridge for a few hours.