Navratri Special: The Origins of the Baawe Waali Burfi Prasad
There is barely anyone in Jammu city who has not tasted the Baawe Waali Burfi Prasad and honestly, this is a taste that nobody has been able to replicate anywhere in the world.
To basically find out about the origins of the Burfi U4UVoice spoke to Sat Pal Khajuria, who runs one of the Prasad shops at Baawe Temple premises and his forefathers were involved in the same too.
Mr Sat Pal’s shop, according to him, is the oldest shop at the premises and today there are many shops at the temple entrance which are run by extended members of his Kahjuria family itself.
As a devotee of Jammu’s prime deity, Baawe Waali Mata, if you have ever wondered why only Burfi is offered to the Goddess, then you are in luck as Mr Sat Pal gave us the origins of the Burfi Prasad.
“Initially, Burfi was not the prasad that was offered in the temple. Almost 50 years back , fulliyaan and patashe were offered as the prasad in the temple. You may have seen that fulliyan and sometimes even patashe are still offered in the temple by some families. That custom is being followed for ages by some.”
Mr. Sat Pal added, “With changing times and customs, the prasad offering saw changes as well and Burfi became the more common offering at the temple. Since people used to come from far off places, sometimes their sweets would get spoiled and so people here started making Burfi for the devotees.”
The Unique Taste
We also asked Mr Sat Pal about the unique taste of the prasad available at all the shops in the premises. When asked what is it that is added to the burfi, which gives it the unique taste that no one forgets, Mr Sat Pal answered, “It is all the blessing of the Maha Maayi. We do not add anything to the burfi, just Sugar and Khoya (dried whole milk). If it is one kg of Sugar, it will be an equal quantity of Sugar. It is possibly that Maha Maayi liked our preparation and so the taste is something everyone, who comes here, loves.”
“Since there are people these days who consume less sugar, we also keep low-sugar burfi prasad for them,” said Mr Sat Pal.
“The shopkeepers here do not get the Khoya from Jammu and this is desi-Khoya (country-made Khoya). This khoya has its own taste and what you get from the city is not always of the same quality. Also we do not add anything else to the burfi so that it can be consumed during fasts as well.”