Mava burfi

Yield: 1 servings

Measure Ingredient
500 grams Khoya
300 grams Powdered sugar
1 teaspoon Cardamom powder
2 Sheets silver foil; (edible)

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 ½ 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 1½ inch squares.

Variation:

To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts ⅓ and ⅔

In the smaller part mix 1 tablespoon cocoa powder and ½ 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:½ hr.

Shelf life: 10 days

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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