Wednesday, February 17, 2016

Burfi Magaz



340 gms khoya ( dried fresh whole milk)
60 gms almonds ( finely chopped)
60 gms pistachios (finely chopped)
170 gms castor sugar or powdered sugar
60 gms kernels of melon seeds ( magaz kharbuza)
4 drops kewra essence or 2 drops itar kewra


Clean the kernels of melon seeds ( if these are not available reduce the sugar by 15 gms) and gridddle ( tawa) over very slow fire until their raw flavour disappears, add almonds and pistachios and stir for another five minutes. 
Heat the khoya on low flame till dry. 
Remove from the fire and add sugar. 
Mix it thoroughly and cook on very slow fire till the liquid in the khoya sugar mixture dries up. 
Add the chopped almonds, pistachios and kernels of the melon seeds. 
Cook for another few minutes or till it is completely dried. 
Remove from the fire, cool,add 4 drops of kewra essence or 2 drops of itar and spread on a greased plate. 
Roll it out and shape into square. Decorate with silver leaves and allow it to set. 
Cut into neat pieces. Burfi Magaz is ready to sweeten your festival.

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