Batatya Khadi / Potato Burfi..

This recipe was drafted a few days back, but somehow didn't publish it. So, thought I would just post this today. By the name, if you are wondering what and how this burfi will taste like, try it once and am sure you will like it.

This is a super tasty and easy sweet to make. My son, just like me has a sweet tooth, and adores sweets. Most of the times, his cravings are for Kaju Burfi, Motichoor or Boondi Laddu, which is beyond my capacity to make. I remembered that on our last trip to India, when he was just 3 years old, apart from the whole lot of yummies that my mom use to make, he fell in love with this Batatya Khadi that my mom made and used to keep asking her to make more each time. My poor mom had even packed a few for him while we left to come here. Needless to say, with time and a passing year, he had quite forgotten about it and didn't even remember. So, I decided to make these and he loved them.

Usually, Khadi in Konkani is for a burfi which is slightly hard and not soft. Most of the Khadis even though made hard are very easy to bite into and easily melt in the mouth types. They should break easily even when tried with your finger. I am not sure if this is confusing. However, why I'm saying this is, what you see in my picture or rather what I got is not the hard one, but rather soft. I did not have the patience to stir it even more, so when I achieved this consistency, I stopped and took the mixture off from the flame. If you can get it to harden slightly more, its even better.

Also, another thing I have to mention here is that I made these with Butter red Potatoes, which hubby picked up by mistake. These were yellow on the inside and like any other red potato, cooked very fast.

Ingredients

Butter Red Potato, boiled and peeled - 1 cup.
Sugar - 1 cup.
Elaichi/Cardamom powder - 1 tsp.
Ghee/Clarified Butter - 1 tbsp.

Method

- Mash the boiled potato while still warm so that its a uniform paste.
- Heat a non-stick pan, add the ghee to it. Transfer the potato mixture and sugar to the pan.
- Mix evenly and on medium low flame, keep stirring continuosly till it reaches a soft ball/one mass consistency. Add the elaichi powder just before getting done and mix evenly.
- Take the mixture out on a greased plate and pat it evenly with a spatula to get a smooth finish. - While still warm, cut into desired shapes.
- Once completely cooled, store in air-tight container if using for later.

Note :

- I boiled the potatoes by pricking all over them with a fork and then baked in the microwave for 8 minutes. Then, when able to handle, peeled the skin off and mashed.
- The quantity of boiled/mashed potato should be equal to the amount of sugar you use. So measure out the potato mixture after mashing and add sugar accordingly.
- I used slightly less sugar.
- Since potatoes form an even mixture when made warm and by adding sugar, it is difficult to gauge the doneness of the Khadi, coz it starts leaving the sides of the pan very soon. But you still have to keep stirring for a while and then will get the burfi stage.
- The stirring time I took was about 10-12 minutes.
- I have tried only with these butter red potatoes, but according to me, any kind of potato good for baking should work fine.

This post goes to Just For You , hosted by Alka of Sindhi Rasoi. Apart from making it with love for my son, I should say 'Just For You Mom', also, who will be happy to know that I did cook a recipe of hers which was liked by her grandson.

For the above reasons, I would also like to send this post to Cooking for Kids with Love, hosted by Pratibha and Jigyasa at Pedatha.com .

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