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