BISMILLAH HIR RAHMAN NIR RAHEEM
Ingredients:
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
Method:
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
Method:
- 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.
- 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.
- Cut into neat pieces.
- Burfi Magaz is ready to sweeten your festival.
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