Desi Ghee – 1 cup
Wheat Flour – 1 1/2 cup
Soya Flour – 2 tbsp
Gaund (edible gum) – 2 tbsp
Desiccated Coconut Flakes – 2 tbsp
Cardamom – 1, powdered
Musk Lemon Seeds – 2 tbsp
Poppy Seeds – 1 tbsp
Jaggery – 1 cup, grated finely
Dry Ginger Powder – 1 tsp
1. Roast gaund over medium flame till it puffs up. Cool.
2. Heat the ghee.
3. Add the flours and saute for 10 minutes on slow flame or till golden brown.
4. Switch off the gas and add jaggery.
5. Mix well stirring continuously till jaggery melts.
6. Add rest of the ingredients and mix well.
7. Spread it evenly on a greased thali with the help of a small bowl.
8. Cut into small pieces or as desired.
9. Store in an airtight container when cool.
It is a wise idea to eat 2 pieces of this burfi daily with milk throughout the lactation period. Ghee is a good source of vitamin A. Jaggery is a good source of energy and iron. It is supposed to aid production of breast milk.
Nutritional Value per Serving:
Carbohydrates: 42 gm
Proteins: 5 gm
Vitamin A: 232 mcg
Vitamin C: 0.7 mg
Fats: 21 gm
Calcium: 122 mg
Iron: 3.2 mg
Folic Acid: 12 mcg
Fibre: 1.6 gm