Ingredients:

• 1/2 cup – khoya/mawa
• 1/4-1/2 cup – Sugar (as per taste)
• 6 tbsp – cocoa powder
• 2 tbsp – Milk powder
• 4 tbsp – warm Milk
• 2 tbsp – Ghee
• 3/4 cup – water

Method:

1. Cook the khoya on low flame with 2 tbsp of ghee until it turns slightly pinkish and the ghee separates on the sides.
2. Bring water to boil in a pot. Add sugar and dissolve until it reaches a 3-thread consistency.
3. Dissolve the cocoa powder and milk powder in 4 tbsp of warm milk and add to the sugar syrup.
4. Pour the sugar mixture over the cooked khoya.
5. Transfer this mixture onto a greased pan or baking sheet, about 2 inches thick.
6. Spread evenly with a spatula, then cover with silver paper if desired.
7. Allow it to cool and set for about 5 minutes.
8. Cut the burfi using a flat knife and cover with cellophane paper.
9. Refrigerate for an hour.
10. Cut into diamond shapes and store in air-tight container in the refrigerator.

Recipe courtesy of Mansi Desai