This volume brings an extensive article on Monk fruit sugar which goes well as on many sweets. Here is one which combines of the goodness of almond and the zero calorie monk fruit sugar
|Almond powder||One cup (250 ml cup)|
|Monk fruit sugar||Half cup|
|Rose essence||Two drops|
|Ghee (Clarified butter)||Two tsp|
|Milk powder||Three tsp|
- In a non-stick pan, melt the sugar with water and make it with one string consistency. To test one string consistency, dip one finger in the syrup, make a pinch with another finger. It should form one string between the two fingers.
- Reduce the heat to medium and add the almond powder and milk powder, stir it, and add the rose essence and ghee. When the mix becomes thick and appears like a ball, shut the stove.
- Place the mix over a butter paper, cover with another sheet of butter paper, and gently roll with a rolling pin.
- When the rolled mix has cooled a bit, but not completely cold, remove the top layer of butter paper and cut diagonally to make shapes (See pictures).
- Since Monk fruit sugar is a zero calorie sugar, the Almond burfi is a healthy snack for sweet tooth, and may be appreciated by people with diabetic restrictions. Also this sugar has a cooling effect (think mint chocolate) in the tongue. The monk fruit sugar can be substituted 1:1 (or even lesser ratio) for normal cane sugar in any recipe, including those commonly used as diabetic friendly sweets.
Note: Please research the benefits and precautions for using the various ingredients listed in this recipe to select ones that are suitable for you.
About the Author
Sivagamasundhari Sikamani (Siva) is a horticulture graduate (MSc) from Tamilnadu Agricultural University (TNAU), India. She lives in St. Catharines, the garden city in the Niagara region of Ontario. She is passionate about gardening, in addition to cooking and crafting. Siva volunteers in the community like temple, school board, science fairs and folk arts festivals.. She is very keen on researching healthy alternatives to traditional cooking without sacrificing the taste, aroma and the appearance.