I wanted the flavours from plum to be at its peak and not from the gram flour or any other ingredient used in making burfis. Hence, I kept the texture light and soft which would have been a bit harder otherwise as in normal burfis.
Therefore I thought its more appropriate if its called halfi  because its shaped and made like burfi with a texture of halwa 😉

Continue reading “Plum Halfi with Jaggery”