Mash khoya . Mix in sugar, cardamom powder. Place in a heavy saucepan.
Cook on slow flame, stirring continuously.
Cook till the mixture is a very soft lump.*
Place on a working board and roll with a rolling pin to 1/2 inch thickness.
Cool a little. Spread on the working board silver foil carefully and evenly.
Make incisions with knife to cut in the desired size and shape.
Note: Burfi is usually cut into 1.5 inch squares.
To make chocolate mava burfi: Follow till bawarchi enrich_recipe_entity.sh migrated_folders nohup.out nohup.out_1 nohup.out_2 nohup.out_3 nohup.out_4 Recipe as above. Divide the mixture in two parts 1/3 and 2/3
In the smaller part mix 1 tbsp cocoa powder and 1/2 tsp. chocolate colour.
Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.
Continue as for mava burfee.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.