Kesar Khoya Burfi

Makes 8-10 pieces

Ingredients

  • 1 cup / 200 grams unsweetened khoya
  • ¼ cup ghee
  • ½ cup powdered sugar
  • ¼ tsp elaichi
  • ½ sachet Kesari Saffron Powder
  • Few strands of Kesari saffron for garnish

Method:

  1. 1 Coarsely  grate the khoya and keep aside. Lightly grease a 4-5” square pan with ghee and keep aside.
  2. Heat the ¼ cup ghee in a non stick pan.
  3. Add  the  grated khoya, cardamom powder and sugar.
  4.  Keep stirring continuously for 10-12 minutes on  medium heat until the mixture comes together into a ball, leaving the sides of the pan.
  5. Remove half  the  mixture into  the greased pan and smoothen it out to cover the whole pan.
  6. Add Kesari  saffron powder to  the remaining half of the burfi mixture in the pan, stir well for 30 seconds. Transfer this over the plain burfi layer.
  7. Using a cling film or a plastic sheet, smoothen the top of the burfi mixture in the pan.
  8. Garnish with few strands of saffron. Refrigerate for  30 minutes and cut into desired shapes.

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