Mava Burfi Recipe


How to Make Mava Burfi Recipe ( मावा बर्फी रेसिपी )

Ingredients for Mava Burfi Recipe

500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)

Method :

  • Mash khoya. Mix in the sugar. Put into a heavy saucepan.
  • Cook on slow flame, stirring continuously.
  • Cook till the mixture is a very soft lump.*
  • Place on a working board and roll with a rolling pin to 1/2 inch thickness.
  • Cool a little. Spread on the working board silver foil carefully and evenly.
  • Make incisions with knife to cut in the desired size and shape.

Note : Burfi is usually cut into 1 1/2 inch squares.

Variation :

  • To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3
  • In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.
  • Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.
  • Continue as for Mava Burfi

Serves : 25 helpings
Time required : 1/2 hr.
Shelf life : 10 days

Comments

  1. wowFebruary 17, 2020 at 10:00 PM

    hello
    dear:
    me bhi contempo theme hi use kar raha hun
    is theme me itna future nahin hota hai yeh only responsive hone men hi suitable hae ,
    mera blog urdu min hai,
    funnykalam.blogpot.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Imarti Recipe

Image
How to Make Imarti Recipe ( इमरती रेसिपी ) Ingredients for Imarti Recipe 2 cups urad dal 3 cups sugar 300 ml. water saffron colour 1/2 tsp. cardamom ground 500 gms. ghee to fry Method : Soak urad dal overnight in plenty of water. Wash and drain. Grind to fine thick batter. Put water little by little. Add colour and mix very well. If using a mixer, beat the dal well by hand till fluffy after grinding. Keep aside for 3 hours. More is weather is cold. Make 1 tar sugar syrup as shown in introduction. Add cardamom powder to syrup. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once. Remove from ghee, drain and dip in hot syrup. Soak for 3-4 minutes, drain and serve. Repeat for remaining batter. Make 4-5 imartis at a time, depending on size of frying pan. Note : Use a flat bottomed frying pan. The imarti bottle can be substituted with a soft plastic sauc
Read more

Masala Dosa Recipe

Image
How to Make Masala Dosa Recipe ( मसाला डोसा रेसिपी ) Ingredients for Masala Dosa Recipe 1 cup plain rice. 1 cup parboiled rice. 1/4 cup white udad dal. 1/2 tsp. methi (fenugreek) seeds 1 /2 tsp soda bicarbonate 1/2 cup curds the batter 10-12 tsps. ghee or oil as preferred water for grinding Method : Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7 - 8 hours or overnight. Rewash the rice by draining the water 2 - 3 times. Grind to a paste. Rava like grains should be felt in add soda bicarbonate and salt and mix well. Keep aside in a warm place for 8 - 10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Pl
Read more

Sada (Plain) Dosa Recipe

Image
How to Make Sada (Plain) Dosa Recipe ( सादा ( प्लेन ) डोसा रेसिपी ) Ingredients for Sada (Plain) Dosa Recipe 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps. ghee or oil as preferred water for grinding Method : Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa-like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula
Read more