Citron fruit burfi / Herale kayi halwa

 

Citron fruit (known as kanche hannu, herale Kayi in Kannada) is one of my favourite vegetable. I always get this when I return from native. I have already published recipes Huli, Thokku and Rasam.

Here is the recipe of burfi. If eaten 2 pieces in empty stomach for over 5 days, it's said to purify the blood.

Recipe courtesy : Gayathri H S, my sister in law.

Ingredients

Ripe citron fruit - 3 / Cooked citron fruit pulp - 2 cups

Jaggery powder -  1.5 cups

Ghee - 1/4 cup

Salt - 1/4 spoon

Method

Wash and cook the whole citron fruit in a pressure cooker for about 5 whistles. Allow it to cool down.

Chop cooked citron fruit. Separate out the seeds and inner rough portion and discard them. Chop rest into small pieces.

Grind chopped pieces into fine paste.

Heat a thick bottomed kadai. Add this paste, jaggery powder, salt and cook it. Keep on stirring it so that it doesn't stick to the vessel.

After about 7 minutes, add ghee 2 spoons at a time and keep on cooking. After about 5 minutes, you can see that the content does not stick to the kadai.

Apply ghee into a plate and then you can transfer it to a plate.

After about 30 minutes, cut it into small pieces.

Herale kayi burfi, Kanchi kayi burfi, citron fruit burfi, Kanchi kayi halwa, kanche kayi halwa, kanche kayi, citron fruit, herale kayi, kanche kai, elli kayi, kanche hannu, halwa recipes, malenadu recipes