Ingredients

• 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.