KHOYA BURFI

INGREDIENTS

Milk 1 litre

Almonds 5

Chironji 1 tsp

Sugar 250 gm

Pistachios 8

Cardamom 4

METHOD

Pour milk in a heavy or non-stick pan and keep it on medium flame, stirring from time to time till it thickens. Squeeze in lime juice few drops at a time, stirring for it to become flaky, like a barfi.

Blanch almonds and pistas, cut into small pieces. Wipe the chironji, peel the cardamom, powder half of it and keep aside.

Boil the sugar in just enough water to make a syrup of thick consistency. Put a few drops from the ready syrup in a plate, to see if you can roll into a ball. Keep aside a tablespoon of syrup in a small bowl. Put the thickened milk along with cardamom seeds, nuts, whisk the whole mixture vigorously, so that all the ingredients are well blended.

Grease a small and pour the barfi in it, shake the plate to level the barfi. Spread the syrup kept aside over it, sprinkle cardamom powdered and chironjis all over it and let it set. Once well set, cut into desired shape and serve.

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