My Culinary Trial Room

Monday, October 28, 2013

Khoya Burfi | Easy Diwali Sweets

After the vacation trip, getting back to normal is becoming emotional for me. And the dipping mercury levels is an added reason. I so wish that I am always with family. I know that this is just an aftermath of meeting friends and family and things are gonna be just like before as days pass by but I just can't get that clinging feel of loneliness out of my mind. In fact I have been diverting myself with shopping. Yeah, I have been winter shopping, prop shopping and bakeware shopping.

Yesterday I went to Walmart and I grabbed a mini angel food cake pan, a doughnut cutter and some Christmas cookie cutters and I have no idea when I am gonna use it. And today I have been rummaging through the bin to get hold of that receipt so that I can return it. To put things in short, I think I am out of my mind and am out-of-the-world lonely. Well, hope things change soon cos I think I am driving the huss a teeny-weeny bit crazy too.

Coming to today's recipe, remember the homemade khoya that I posted last week. This is what I made with the khoya, khoya burfi. Its sweet, its fudgy and its an easy sweet that could be made for Diwali, and super easy if you buy khoya from the store or follow shortcuts to make khoya at home (which I will share soon). As for the texture, it was just like store bought, a bit crumbly. BTW I didn't add curd to get that texture, my khoya didn't dissolve completely and that must be the reason. As for why my khoya didn't dissolve, I think I made it too dry and crumbly. But thanks be to that cos we love our burfis to be crumbly and not too smooth. But if you are a fan of smooth burfis then do not make your khoya too dry.

Prep Time: 5 mins; Cooking time: 15 mins; Makes - 7-8 pieces

~*What U Need*~
Khoya - 1 cup
Sugar - 1 cup
Cardamom seeds - 1/8 tsp, crushed
Milk - 2 tbsp
Ghee - to grease
Cashews/pistachios - to garnish

How I Made it:
Crumble the khoya, sugar and milk in a non-stick pan. In medium flame, mix well to dissolve.

Now add the crushed cardamom seeds and keep mixing till it forms a mass and leaves the pan without sticking. Grease a pan with ghee, pour the mixture into the pan and level with a greased spatula. Allow to cool and cut into desired shapes. Garnish with pistachios or cashews.

Serve with love!!!

** My Notes:
** You could add saffron soaked in milk to get kesar burfi.
** My khoya was dry and crumbly and so the khoya did not dissolve properly. If so don't panic, just go ahead in the process. You will get burfis just like the ones you get from stores, fudgy and crumbly.
** Cook the khoya till it leaves no trial of water when swirling around the pan. If you feel that it has some water content, then return to the pan, heat for some more time and then make pieces.
** Keep refrigerated but always serve at room temperature.

So thats it Folks...
With Love,