Traditional Milk Burfi
Serves:
0
Tags:
Sweets-Dessert
Ingredients:
2 cups khoya 2 cups sugar 2/3 tsp cardamom powder and a few coarsely crushed cardamom seeds a pinch of nutmeg powder Charoli : (Buchanania Lanzan) is a small rounded lentil shaped almond flavored seed, they kinda taste like pine nuts. They are used to top many Indian desserts.
Description:
Making Traditional Khoya:
2 Cups Ricotta cheese
2 tablespoon Butter
3 cups of Carnation Dry Milk powder
Heat a non-stick pan. Add the ricotta cheese, cook it for about 10 minutes. Add the butter and milk powder.
Keep on stirring constantly, until it reaches a thick consistency. ("Khoya" consistency) , about 7 to 8 minutes on medium heat.
2 Cups Ricotta cheese
2 tablespoon Butter
3 cups of Carnation Dry Milk powder
Heat a non-stick pan. Add the ricotta cheese, cook it for about 10 minutes. Add the butter and milk powder.
Keep on stirring constantly, until it reaches a thick consistency. ("Khoya" consistency) , about 7 to 8 minutes on medium heat.
Spread the khoya let it dry a bit. Add a bit of water to the sugar until it gets wet. Cook the sugar on medium flame until it froths and starts sticking to the sides. Now add the cardamom powder and nutmeg and mix well. Now the khoya and mix well and while adding it immediately remove from the stovetop and mix well. Now spread the mixture evenly on a greased metal tray. Top it off with sliced almonds, coarsely chopped pistas or whole charoli.