Halwai February 1, 2023


• 250g – Almonds
• 300g – Sugar
• 100g – pure kova (fresh kova without sugar)
• 1 tsp – Cardamom powder
• Pinch of Saffron
• 40g – pure Ghee
• 1/2 cup – Milk for grinding


  1. Soak dry almonds in boiling water (do not boil water with almonds) for 8-10 mins.
  2. Then, peel off the almond skin.
  3. Dry grind the entire quantity to powder form.
  4. Take small quantities of the powdered almonds and grind to thick paste by adding very small quantity of milk.
  5. Transfer the ground thick paste of almonds to a frying pan.
  6. Add 300g sugar to the thick paste.
  7. Add saffron strands and cardamom powder.
  8. Mix well and heat gently at the same time stirring continuously till the entire mass becomes thick and does not stick to the sides of the pan.
  9. Take the pan away from the stove and add 100g pure kova and mix well.
  10. Allow it to gradually cool till the entire mass becomes thick.
  11. Keep stirring till it is almost lukewarm.
  12. Smear ghee on to a flat plate.
  13. Transfer the entire mass on to the plate and roll it with the help of a balon (Chapati roller) uniformly.
  14. When cool, cut into diamond-shaped burfies.
  15. This recipe makes approximately 40 pieces of pure almond kova burfies.

Recipe courtesy of Vidya Anand