I had some ‘Khoya’ (milk solids) sitting in my fridge from the time I had made my Anjeer Burfi and I wanted to use it up soon. Besides, there were no desserts at home & I know my hubby would love to have some after dinner 😘
I asked my mom if she knows a fool-proof recipe for a basic white Khoya/ Mawa Burfi... She wasn’t sure as she hadn’t made any for ages 😛 So what next!? Google to my rescue…referred to the recipe here and here too for the proportions and adjusted it according to my taste & the ingredients available in my pantry. My hubby isn’t a fan of coconut usually so eliminated it altogether 😉 it tasted delicious & perfect for any celebrations too or for festivals like Diwali / Raksha Bandhan 😇
I had kept the leftover Khoya in the freezer, hence I thawed it for 1 hour. Once it came to room temperature, I grated it. Let’s have a look at this recipe, it’s very easy to prepare. It took me just 5 ingredients & 15 mins to prepare it!
Yield: 9-10 burfis
Equipment: a non slick pan, a spatula, a tray, a knife, measuring cups/ spoons.
150 gms grated khoya /Mawa / milk solids
6 tbsp pwd sugar
1/4 tsp cardamom pwd
a few strands of saffron /kesar soaked in a tsp of warm milk
1 tbsp pistachios slivers (for garnishing)
Grease a tray/ plate & set aside.
Heat the non stick pan, add the grated khoya and sauté for 2-3 mins on low flame. Once it melts a little bit, add the powdered sugar & cardamom pwd. Mix well and sauté on low flame. The khoya will melt completely due to the sugar, keep stirring the mixture until it thickens & starts leaving the sides of the pan. This will take 5 mins. When the mixture comes together to form a dough in the pan, immediately pour this mixture on the greased tray and spread it neatly & flatten the top. Try to make a square shape while doing this so that we can get neat burfis later. Garnish it with slivered pistachio and some saffron. Refrigerate for 30 mins.
After 30 mins, cut the burfis and serve 😊 That was quick!! Hope you make these soon…😄