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June 16, 2024
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Tiranga Burfi Recipe

Tiranga Burfi

By Chef Anil Kumar Dahiya, Executive Chef – Skyview by Empyrean

INGREDIENTS

BASIC MAWA BURFI PASTE

Khoya, grated 750 gm

A stack of colorful desserts

Description automatically generatedSugar 300 gm

Green cardamom powder 1/2 tsp

Anil K Dahiya, Chef, Skyview by Empyrean

Rose water 1 tbsp                                    

Desi ghee 50 gm

GREEN PASTE-

Desi ghee 50 gm

Pistachio 100 gm

Rose water 1 tbsp

Milk 100 ml

KESARIYA PASTE-

Desi ghee 50 gm

Carrot diced 150 gm

Rose water 1 tbsp

Milk 100 ml

INSTRUCTIONS

Take a pan put in grated Khoya and heat over a slow flame for 5 minutes. Add sugar and stir well over a low heat. Cook till mixture leaves the pan. Now add ghee along with cardamom powder and rose water, stir well.

Now take three bowls and pour the prepared mixture equally into the bowls. Use the first bowl of prepared basic mawa mixture as white mixture.

THE GREEN MAWA MIXTURE: –

Take a pan, fry pistachio in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared green pistachio mixture into the second bowl of prepared mawa mixture and mix thoroughly.

THE KESARIYA MAWA MIXTURE: –

Take a pan, fry diced carrot in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared kesariya carrot mixture in the third bowl of prepared mawa mixture and mix thoroughly.

TO ASSEMBLE THE BURFI: –

Take a greased tray. Spread the green pistachio mixture first. Evenly spread the second layer of basic mawa mixture on the first layer and press well. Now evenly spread the third layer of kesariya carrot mawa mixture.

TO SERVE: –

Cut the burfi as per you size and serve cold or at room temperature.

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