Today, 7aum Suvai is celebrating its 4th blog annivesary. At this time I would like to thank all my blog readers and blogger friends for your continues support and encouragement. I am sharing this khoya burfi / mawa burfi for this special occasion, that tasted awesome. As my blog is entering 5th year, 7aumsuvai is coming up with new style and look. I hope you all like it. Please do share your experience and suggestions if any.
Yields 9 to 10 burfi
- 1 cup – Khoya / mawa (unsweetened)
- 1/4 cup – Sugar
- 2 to 3 tbsp – Milk
- 2 pinches – Cardamom powder
- 2 tbsp – Chopped nuts (cashew nuts and almonds)
- 1 tbsp – Ghee
- Saffron strands few pinches
- Take a mixing bowl, add khoya (bring khoya to room temperature if its frozen) and mash it well. Set it aside.
- Take a bowl, add lukewarm milk and saffron, allow them to soak for while.
- Heat 3/4 tbsp ghee in a pan, add chopped nuts and roast until they are golden brown in color, set it aside.
- Now add mashed khoya and fry for few seconds. Then add saffron milk, sugar and cardamom powder, mix well and cook for 5 to 10 minutes (mine took 7 minutes).
- Finally add 1/2 roasted nuts and give a good mix. Grease a pan and pour the mixture in a greased plate. Level it with a greased flat spoon or even flat bowl. Now sprinkle rest of the chopped nuts and press it slightly.
- Allow them to cool completely and cut into desired shapes. Khoya burfi is ready.
- If you don’t prefer nuts, you may avoid it.
- Always keep the flame in medium or low.