Indian cuisine boasts a rich variety of sweets, each reflecting the country's diverse culinary traditions. Among these, Mawa (or Khova) Burfi stands out as a beloved classic. This delightful confection, made from reduced milk solids, is a festive favorite, celebrated for its creamy texture and exquisite taste. Let’s explore how to make this traditional sweet at home.
Mawa, also known as Khova, is milk reduced to its solids by slow cooking. This forms the base for many Indian desserts, including Burfi. Mawa Burfi is prized for its simplicity and the deep, rich flavor that comes from the caramelization of milk.
Ingredients:
- Unsweetened Khova - 250 g.
- Sugar - 5 tbsp. or as needed
- Cardamom Powder - ¼ tsp.
- Pistachios - 12
- Almonds - 12
- Saffron - a pinch (optional)
- Milk - 1 tsp.
- Ghee - for greasing the tray
Method:
- Crumble the unsweetened khova first.
- Take a teaspoon of milk and add a pinch of saffron and dissolve it.
- In a thick bottomed pan, add the crumbled khova and cook in low flame for 3 minutes mixing regularly.
- Now you can add sugar and mix well. The sugar will start to melt.
- When the mixture becomes thick and starts to leave the pan add chopped pistachios and almonds along with cardamom powder and saffron milk and mix well.
- In the meantime grease a plate with ghee and pour the cooked mixture in the plate and level them.
- When the burfi cools down, cut the burfi into squares.
- Store in airtight containers. This burfi stays well for 4 to 5 days.
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