| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Khoya |
| 300 |
g |
Powdered sugar |
| 1 |
ts |
Cardamom powder |
| 2 |
|
Sheets silver foil; (edible) |
INSTRUCTIONS
Mash khoya . Mix in tne sugar. Put into a heavy saucepan.
Cook on slow flame, stirring continuously.
Cook till the mixture is a very soft lump.*
Place on a working board and roll with a rolling pin to 1/2 inch thickness.
Cool a little. Spread on the working board silver foil carefully and
evenly. Make incisions with knife to cut in the desired size and shape.
Note: Burfi is usually cut into 1 1/2 inch squares.
Variation:
To make chocolate mava burfi: Follow till * as above. Divide the mixture in
two parts 1/3 and 2/3
In the smaller part mix 1 tablespoon cocoa powder and 1/2 teaspoon
chocolate colour.
Roll both parts separately. Place the chocolate on the mava layer. Roll
lightly.
Continue as for mavaburfee.
Serves: 25 helpings
Time required:1/2 hr.
Shelf life: 10 days
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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