By Chef Anil Kumar Dahiya, Executive Chef – Skyview by Empyrean
INGREDIENTS
BASIC MAWA BURFI PASTE–
Khoya, grated 750 gm
Sugar 300 gm
Green cardamom powder 1/2 tsp
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.
