A Republic treat
25 Jan 2017 4:24 PM GMT
PREPARATION
THE BASIC MAWA MIXTURE
Take a pan, put in grated Khoya and heat over a slow flame for about 5 minutes. Add sugar and stir well over a low heat. Cook till mixture leaves the pan. Now, add ghee along with cardamom powder and rose water. Stir well. Now, take three bowls and pour the prepared mixture equally into the bowls. Use the first bowl of prepared basic mawa mixture as white mixture.
THE GREEN MAWA MIXTURE
Take a pan, fry pistachio in desi ghee.Add milk. Cook till dry and make a fine paste. Keep aside. Now add the prepared green pistachio mixture and the second bowl of prepared mawa mixture and mix thoroughly.
THE KESARIYA MAWA MIXTURE
Take a pan. Fry diced carrot in desi ghee. Add milk. Cook till dry and make a fine paste. Keep aside. Now add the prepared kesariya carrot mixture and the third bowl of prepared mawa mixture and mix thoroughly.
TO ASSEMBLE THE BURFI
Take a greased tray. Spread the green pistachio mixture first. Evenly spread the second layer of basic mawa mixture on the first layer and press well. Now evenly spread the third layer of kesariya carrot mawa mixture and press well.
TO SERVE
Cut the Burfi as per the size you desire and serve cold or at room temperature.
BASIC MAWA BURFI
Khoya(grated) 750 kg ,Sugar 300 gm,Green cardamom powder 1/2 tsp,Rose water1 tbsp,Desi ghee 50 gm.
GREEN PASTE
Desi ghee 50 gm,Pistachio 100 gm,Rose wate1 tbsp,Milk 100 ml.
KESARIYA PASTE
Desi ghee 50 gm,Carrot diced 150 gm,Rose water 1 tbsp100 ml.
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