Bengali
Khoye Ki Burfi
- Duration: 3 hours
- Serves: 4–6 people
Authenticity Slice
Khoye ki burfi is flaky and sweet in taste and texture, respectively. It is made of two basic ingredients - sugar and mawa. Make sure to use only fresh homemade khoya to give the burfi its authentic taste. Also, if you are in a hurry, use pre-made or readymade ‘bura’ or caramelized sugar to reduce the cooking time.
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Trivia Tadka
Did you know that the popular dessert ‘burfi’ derived its name from the word ‘burf’ which means ‘snow’? As the basic version of burfi is as white as snow, it was termed burfi or barfi.
Ingredients
- Khoya (mawa) (crumbled) (1 cup)
- Sugar (3/4 cup)
- Water (1/4 cup)
- Cardamom (elaichi) powder (1/4 tsp)
- Pistachios (5-6, for garnishing)
- Clarified butter (ghee) (1/2 tsp, for greasing)
Method
- Heat a medium-size pan over low flame and add in crumbled khoya.
- Keep stirring the khoya till it melts completely and resembles one mass and the excess moisture is absorbed.
- Switch off and allow it to cool completely.
- In another thick-bottom pan, add water and sugar and heat it over a low flame.
- Let the sugar syrup thicken till it has a two-string consistency, switch off the flame.
- Allow the sugar syrup to cool completely. When it cools, it will solidify. Powder it and set it aside.
- Add the powdered sugar, cardamom powder to the khoya mixture and mix well.
- Grease a plate with ghee and transfer the mixture into it.
- Using a greased knife or spoon, smooth out the mixture so that the burfi pieces are of the same height/thickness.
- Sprinkle slivered pistachios. Leave the burfi undisturbed for 3–4 hrs.
- You can then cut it into desired shapes using a greased knife.
- The delicious festive special, homemade khoya burfi is ready to be eaten.
