Ingredients with Measurements:
- 2 cups khoya (milk solids)
- 1 cup sugar
- 1/4 cup water
- 1/4 teaspoon cardamom powder
- 1 tablespoon ghee (clarified butter)
- Silver leaf (optional)
Special equipment needed:
- Square or rectangular baking dish
- Parchment paper
Step-by-step instructions:
1. Grease the baking dish with ghee and line it with parchment paper.
2. In a heavy-bottomed pan, add khoya and cook on low heat for 10-12 minutes, stirring continuously until it turns slightly brown.
3. Add sugar and water to the pan and mix well.
4. Cook on medium heat, stirring continuously until the sugar dissolves completely.
5. Add cardamom powder and ghee to the mixture and continue to cook until it thickens and starts to leave the sides of the pan.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Allow it to cool for 10-15 minutes and then cut it into desired shapes.
8. Garnish with silver leaf (optional) and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat for cooking khoya
Medium heat for cooking sugar and water mixture
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories: 200 per piece
Fat: 10g
Carbohydrates: 25g
Protein: 5g
Substitutions for ingredients:
- Khoya can be substituted with ricotta cheese or milk powder.
- Ghee can be substituted with unsalted butter.
Variations:
- Add chopped nuts such as almonds, pistachios, or cashews to the mixture before pouring it into the baking dish.
- Add saffron strands to the mixture for a rich flavor and color.
Tips and tricks:
- Stir the khoya continuously while cooking to prevent it from sticking to the pan.
- Use a heavy-bottomed pan to prevent burning.
- Cut the burfi into pieces while it is still warm to prevent it from breaking.
Storage instructions:
Store the burfi in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the burfi for 10-15 seconds before serving.
Presentation ideas:
Arrange the burfi on a plate and garnish with chopped nuts and silver leaf.
Garnishes:
Silver leaf, chopped nuts such as almonds, pistachios, or cashews.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture becomes too thick, add a tablespoon of milk to thin it out.
- If the mixture becomes too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and store the burfi in an airtight container to prevent contamination.
Food history:
Khoya burfi is a popular Indian sweet that originated in the northern region of India.
Flavor profiles:
Sweet, creamy, and rich with a hint of cardamom.
Serving suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian