Maker sankranti is a blissful festival and considered as the most auspicious occasion for hindus . This festival is celebrated in almost all parts of india. It is celebrated in many cultural forms with immense devotion , fervor and cheerfulness. The day is also known by various names and various traditions are witnessed as one experiences the festival in different states.
Maker sankranti represents a period of illumination, peace, affluence and happiness.it is also known as uttarayan . Makar sankranti is fomous for sesame chikki and kite flying. Colourful kites fill the sky on this auspicious day.
Maker sankranti festival is referred to as the harvest festival because this is the time when harvesting is complete and there are big celebration.
Maker sankranti is a first Indian festival that falls in new year so it’s a splendid celebration . hope this maker sankranti brings happiness and prosperity in your lifes.wish you a very happy maker sankranti.
For this auspicious day I am sharing a very simple but healthy recipe. Sattu ke barfi. Sattu ke burfi are just melt in mouth are very easy to make. So make this easy, tasty recipe and give gifts to your friends and relatives.
Sattu – 3 cup + ¾ th cup
Sugar – 3/4th cup
Oil – 200 ml
( I used ghee & oil in 1:1 ratio)
Cardamom powder – 1 1/2 tsp
Dry fruits – of your choice
METHOD OF PREPARATION ::
Grind the sugar and make coarse powder of it. Keep aside.
Grease a plate or 9” tin and keep aside.
Take a big wok or kadhai. When its hot add sattu and start roasting it on low flame.
Yes, it’s a time taking procedure. You have to stir it continuously, without increasing the flame.
Otherwise sattu may get burn.
And believe me brunt sattu will not taste good.
Stir till the sattu change the colour to light brown and you release a nice aroma.
It may take 20-30 minutes.
In this stage add cardamom powder. Mix well with fried sattu powder.
Add ghee –oil mixture and stir continuously to mix well.
When oil is completely mixed with sattu powder ,add powdered sugar & continue stirring.
Keep mixing for 1 minute more so that the mixture won’t stick bottom of the pan.
Switch off the flame and transfer this mixture to the prepared greased tin or plate.
spread the mixture evenly and press with a spatula.
sprinkle chopped nuts on top and let it be cool.
Refrigerate it for 2 hour and let the burfi set.
Cut into pieces and serve it.
The burfi can be stored in room tempeture for 15 days.
Refrigerate the burfi isn’t compulsory, one can settled it in room tempeture too.
My sattu is homemade sattu, which is filled with dry fruit powder, that’s why I didn’t used any dry vfruits on top.
That’s may be the reason the colour of the burfi may slightly differ.