Friday, October 16, 2009

khoya and Almond burfi

12 0z Khoya
(comes in a 12 oz slab)
1 cup grated coconut ( 1/2 a packet)
1 cup powdered almonds
1/4 cup rava
1 tsp cardamom powder
1 tbsp ghee

For syrup:
2 1/2 cups sugar
2 cups water

1/2 cup almonds, crushed
( also,about 25 whole almonds for garnish)
10 cashew, crushed

Mix grated khoya, coconut, almond powder, rava, cardamom and fry them lightly with ghee on a low heat untill u smell the aroma and get close to the color of almond skin.

Separately, prepare one-string syrup by dissolving sugar in the water.

Now stir the coconut mixture into the syrup. keep stirring till the mixture binds into a ball and most of the liquid is evaporated.( took me abt 10 Min's)

Grease the plate with ghee, transfer the prepared mixture and pat evenly (use ghee smeared spatula to deal with the stickiness).

While still warm (not hot) cut it in diamond shape. Place a whole almond for the garnish.

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