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1 kg - white petha, finely ground
250 gms - khoya
500 gms - sugar
1.5 tsp - grated jaiphal
1 tsp - cardamom powder
a few drops - green food colouring
25 gms - blanched and sliced almonds
25 gms - blanched and sliced pistachios
25 gms - blanched and sliced silver foil
a few drops - rose essence
1.5 tsp - pan ka china
100 gms - ghee
How to Make Petha Burfi
Dissolve chuna in water and put in the petha.
Set aside for 1 hour, then drain out the water and wash in 4 to 5 changes of water, squeezing out the water after each wash.
Then boil till tender and squeeze out the water again and fry in ghee to a nice red colour.
Put 2 cups water in sugar and prepare a syrup of one-thread consistency.
Put in the khoya and mix till smooth.
Add the petha, nuts, cardamom powder and jaiphal and cook till the mixture turns thick and leaves the sides of the pan.
Put in the colour and essence and remove from fire.
Put in a greased thali, cover with foil and set aside to turn cold.
Then cut into any shapes you like and store in air tight container.
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