1/2 cup Singhara flour
(waterchestnut flour),
2 tbsp Ghee,
1/2 cup Khoya,
3/4 cup sugar,
1/2 cup water, and
1/2 tsp cardamom powder.
Method:
• Stir-fry flour in ghee
in a heavy pan to a light pink color over low
flame. • Transfer immediately to another
vessel. • Stir-fry Khoya in the pan
till there are no lumps and it is of light pink
color. • Mix cardamom powder and flour
to it. • Set aside for cooling.
• Make a thick syrup by boiling water and
sugar till it is of thicker consistency. (One
can check for the right consistency by putting
a drop of syrup in cold water. If it forms a soft
ball than it is of right consistency.) •
Remove the pan from flame. • Mix the
syrup immediately to the Khoya mixture, stirring
vigorously to blend it well. • Grease
a plate and transfer the mixture to it. •
Level it and cool it. • When cool and
set, cut into pieces, using a sharp knife.
• The Burfee is ready to serve. •
Makes about 15 to 18 burfis.
