Petha Burfi

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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.