Shakarpara | Khurma

I can’t imagine a Diwali without any Khurma (as we call it up North) or Shakarpara (little chunks of pastry dough flash fried and turned crisp, then cooled and dunked into a thick sugar syrup…to make these melt in the mouth sweet bites!)….I am sure your are salivating as you read the description 😜😁 each of these little bite sized yummies are super crisp and taste out of the world….pop one into your mouth and your in food heaven! 

Don’t they look so pretty…every single one of them looks like a gold nugget to me 😍!! Lol! The flavour is amazing too….it’s very hard to resist them. I remember eating them by the bowls as a kid when my Mom used to make these during Diwali or even during summer vacations as a quick snack. They’d disappear within days…hardly leaving any to be gifted to friends and family.

As these beauties are dry in texture and stay fresh for almost a week in an airtight container, they make for an ideal gifting idea. Pack them in pretty jars…add a personalised message or not…cover with a delicate doily or an overturned cupcake liner….tie a little festive raksha around them and they are ready! I suggest you add them to your Diwali Goodie Bag list for your loved ones😊

This was also a part of my Karwa Chauth Sargi….although made by me! I guess my hubby had more of them than I 😂

Anyways…I will share some tips and tricks here with you how to make perfect, crispy and delicious Shakarpara/ Khurma.

Yield: approximately 3 cups

Equipment: a rolling board, rolling pin, a knife, measuring cups/ spoons, 2 heavy bottomed wok, a slotted spatula, kitchen tissues, mixing bowl.

Ingredients:

2 cups Maida (APF)

2 tsp Bombay Rawa  (semolina)

a pinch of salt

a pinch of baking soda

5 tbsp ghee (clarified butter)

Water as needed

oil to fry

For the syrup:

1 cup granulated sugar

1/4 cup water

Method:

In a mixing bowl, seive maida (APF). Add salt, rawa, baking soda and ghee. Rub these together until the texture of the flour resembles to that of bread crumbs. This step is crucial as it ensures the crispness of the shakarpara. I rub these ingredients together for almost 20-25 mins.

Next, take very little water to knead a stiff dough. Cover the dough with a napkin and let it rest for 15 mins.

Divide the dough into 4 equal parts and roll them on a board to a thickeness of 6mm or so. Using a knife cut into small diamond shape pieces. Set them on a plate.

Heat oil in a wok, once it’s hot, lower  the flame to minimum and fry the pieces until golden. Keep moving the pieces around in the oil so that they get a golden colour and cook evenly. Cooking on low flame ensures that they are crisp.

Fry the entire batch and keep it on kitchen tissues to absorb any extra oil. Let them cool down completely. They will crisp up as they cool down.

Syrup:

In a wok, take water and sugar. Heat these on medium flame while stirring continuously. The sugar will start melting and also will become very thick. Keep stirring and once the sugar starts settling like a white powder around the wok, add the fried pieces of Maida (APF).

Mix everything together quickly to coat the fried pieces with the sugar. Be quick as the sugar will dry and set within 5 mins.

Let them cool completely before storing in airtight boxes.

Hope you try them soon. Also, check out Khasti Mathri recipe here. 

Love

Shreya💖

 

Instant Kesar Peda

Yes, everyone knows I love Pedas 😉 I like them all…well almost! What’s not to like, they are sweet, slightly fudgy and so delicious! Much like these golden beauties…my Instant Kesar Pedas (saffron fudge). A 15 min wonder..more like. 

My blog has many recipes for Pedas, some very quick and some slightly lengthy…but each hold their own…..they are yummy and so tempting.

I made these Pedas on the first day of Navratri last weekend…I could think of my Kaju Katli…but I will make that for Diwali 😁along with some Karachi Halwa! I am salivating just thinking about the feast in store for the days to come 😍

Anyways, coming to these Pedas….you may or may not have them during Navratri fasts depending on what rituals you follow…

Yield: 8-10 Pedas

Equipment: measuring cups/ spoons, a heavy bottom non-stick pan, a wired whisk, a plate.

Ingredients:

200 gms condensed milk

1 cup milk powder

2 tsp warm milk

9-10 strands of saffron and some extra to use for the garnish

2 tsp ghee + extra to grease your palms while shaping them

Method:

Mix warm milk with the saffron strands and let it stand for 5-8 mins until the milk is coloured beautifully.

Next, add milk powder and condensed milk to the pan. Add the saffron infused milk too. Whisk it well until it’s lump free. Place the pan with the mixture on medium flame and cook while you stir it constantly. Add 2 tsp ghee and keep stirring, I cooked it for about 10 mins to achieve a dough like consistency which leaves the sides of the pans once cooked.

Take the mixture from the pan onto a greased plate. Knead the mixture like a dough for 2 mins. Let it now cool for the next 8-10 mins. Then, grease your palms with some ghee and take a small portion of the dough and shape it into a Peda. Do the same for the rest of the dough. You can use any stamps to make some pretty designs or simply decorate them with a few strands of saffron.

Cool them in the refrigerator before you serve. They stay fresh in the refrigerator for about 3-4 days.

You can also try my instant Dhoodh Peda, Mathura ke Pede, Khoya Peda, Mawa Burfi among many others this Diwali 😊

Love,

Shreya💝

Moong Dal ka Halwa

I welcomed Ganpati Bappa with a simple and delicious Moong Dal ka Halwa. Yes, no Modaks at my place because I am not good at shaping them. So, I offer him goodies which I am good at making myself😊 ….maybe next year I will get a cute little Modak mould/ maker and then use that to shape them well! So much to learn 😀  

We do not actually bring a Ganesh Idol home every year but we do decorate our home with garlands of fresh marigolds and lots of roses…bright ‘diyas‘ adorn our Pooja Ghar and I do cook a special meal for my favourite Lord!

This year the menu consisted of Phalhari Kadhai Paneer, Masala Puris, Vrat ki Chutney for Dahi Wade as we don’t include onion and garlic in our meals on auspicious days…and of course, the moong dal ka halwa..:)

My hubby likes the halwa to be slightly grainy and moist..hence the quantity of ghee is obviously more…one can adjust that while making it. Also, I only prefer pistachios with this halwa, feel free to add almonds or walnuts…anything you like! As always, this is easy and turns delicious👌 Simply mouthwatering…I had to really resist hard until we had offered the bhog to the Lord before we could gorge on some😂

Let’s make some…

Yield: serves 3-4

Equipment: a heavy bottomed non-stick pan (I use non-stick, it’s easier to work with it), measuring cups/ spoons, a small pan.

Ingredients:

1/2 cup split yellow lentils (dhuli moong dal)

8-9 tbsp ghee

1/2 cup sugar

1 cup water

1/4 tsp cardamom pwd (elaichi pwd)

Slivered pistachio to garnish as needed

Method:

Rinse and soak the lentils (dal) in lukewarm water for 2-3 hours (I always use lukewarm water here as it ensured that the lentils are soaked well in less time).

Once the lentils have soaked well, strain them. Blend them in a mixer without adding any water until smooth (I leave them a bit grainy as I mentioned above too). Set it aside.

Heat ghee in the pan, once it melted, add the blended lentil paste and keep stirring on low flame for 15-20 mins. Do not cease stirring as the lentil paste will burn or colour unevenly. After 15-20 mins, the ghee will seperate from the lentils and the lentil paste will be a bit crumbly and golden in colour. Turn off the flame and set this aside.

Now, heat water and sugar in a small pan. Melt the sugar in the water, add cardamom powder and stir well. Turn off the flame. (We are not making a sugar syrup with a thread consistency, we are just melting the sugar here, that should take 3-5 mins)

Now, add the sugar syrup to the cooked lentils and turn on the flame, keep it on low. Keep stirring it and let it come to a gentle boil. Cover with a lid and let the sugar syrup reduce and cook for 5-7 mins with the lentils. Open the lid, check the consistency and cook further if it’s still watery, else, add 1 tbsp of ghee and turn off the flame.

Garnish with nuts of your choice or just pistachios like I have done here, best served warm. Or create a fusion by add a scoop of ice cream to the bowl!

Happiness doesn’t come without calories 😉

Love,

Shreya💖

Ghee Mysore Pak

I am a huge fan of Shri Krishna Sweet’s Mysore Pak, are you one too? Then I can assure you that this is the only recipe you need to nail it. It’s super moist and the aroma transports you to another time…🤗 

I took one bite and it melted in my mouth...just like the ones from Shri Krishna Sweets!.. ..Yay! I nailed it in my first attempt 💃🏻💃🏻 My hubby’s reaction was also on the same lines…he almost didn’t want me to have any more, yeah, right! Like I’d listen to that!!

I was wanting to try this for a long time and I finally did it the other day. If you like Indian sweets, then try anjeer burfi, mava burfi, dhoodh Peda, khoya peda, besan ke laddoo, kaju katli, mathura ke Pede, Karachi halwa.

Although making Mysore Pak takes some skill, but it’s pretty easy if you ask me….I will say that you need to be a little cautious while cooking the besan (chickpea flour) with the sugar, because if you leave it unattended even for a second, it will burn very easily. That is pretty much it, get that right and you are going to get a perfect Mysore Pak, I did refer to this before finalising how to go about it…

Let’s learn how,

Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)

Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup besan (chickpea flour)

1 cup sugar

1/2 cup ghee + extra to grease the tray

4-5 tbsp water

1/4 tsp cardamom powder

Method:

Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan relevates a nutty aroma. Turn off the flame.

Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.

Try these for the upcoming festive season!

Love,

Shreya💖

Mathura ke Pede

The famous Mathura ke Pede recreated in my kitchen! They are much easier to make than it looks😁 Just a little bit of elbow grease and you’re almost there…almost!! 😜

I say almost, because I was tired and then stopped the ‘bhunoing‘ process (sautéing the ingredients) as my arm hurt so bad after stirring the Khova/ Mawa (milk solids) for almost 30 mins! Yes ….that doesn’t sound like much but you got to do it to know how much I wanted to throw the spatula and run out of the kitchen!! 😂😂 Who ever said I was known for my patience!?! Haven’t you seen my recipes….I usually share ridiculously easy ones!

As always, my hubby wanted something sweet but Indian! I said ok…let me make some Khoya Pedas, and he said no! Something else…I ventured….instant Doodh Pedas!!? LOL! He was like…”lady, something different…Pedas will do but a different variety!!”  😳🤔🤔🤔🤔 then I thought of Mathura Ke Pede…sounds exotic and makes it look a whole lot different from any other Peda that I usually make at home!

The hubby doesn’t need to know that it’s basically the same thing, just the cooking process differs! 🤗😜😜 And obviously, the flavour is more intense and really delicious! A little patience in ensuring how well the Khoya cooks out is very important…my Mom was worried that I’d either burn the Khoya or under cook it and ruin her recipe…..but I managed to get the colour almost right!!! Yay!

Yield: 10-12 medium sized Pedas

Equipment: a heavy bottomed wok, measuring cups/ spoons, a couple of plates, a spatula.

Ingredients:

200 gms Khoya (I used store bought)

1 cup castor sugar + extra to coat the Pedas (adjust the sugar as per your taste)

1/4 tsp cardamom pwd (optional)

milk & ghee as needed

Method:

Take grated Khoya in the wok and cook on low flame. Keep stirring it continuously until the khoya begins to melt.

Add 1 teaspoon of ghee at this stage and some milk, about 2 teaspoons. Keep stirring continuously so that the Khoya gets an even colour and doesn’t burn at the bottom.

It took me almost 25-30 mins to reach this stage (pic below). I added another two teaspoons of milk because the Khoya looked dry. Add milk as per the texture. Always cook on low flame else the Khoya will colour unevenly.

Turn off the flame (I didn’t cook it any further to make it a little more brown, my arms were hurting too much after stirring constantly). Add cardamom pwd and mix well. Let this mixture cool down for just 5-6 mins and add the castor sugar. And mix with your hands to incorporate the sugar.

(TIP: Don’t let the mixture cool off too much before adding the sugar as the sugar won’t melt properly. But in case the khoya has become too cold and the sugar isn’t melting properly, you can cook the khoya & sugar mixture for 3-4 mins on low flame and immediately take it out of the pan and mix well).

Once the mixture is ready, grease your palms with some ghee and make Pedas of any shape (I kept them rustic) and roll them in some castor sugar. And set them aside. These can be stored for more than a week even without refrigeration as they have been cooked so well. That’s it!

Don’t they look yum! I insist….you must make these, too easy and super delish!

Love,

Shreya💖

Slightly adapted from here.

Kaju Katli

Kaju Katli! I can just go on eating too many of them 😬 Ever since I was a child, these were undoubtedly my favourite ‘mithaai‘. I would never share these with anyone! 😉

My mother too indulged me & kept getting these often. Although, I don’t remember her making them….or maybe she did, I don’t really recollect.

So, when I got married, I wanted to make them at home, because the ones you get outside in shops aren’t healthy. They add rice flour & cornflour to the mixture before setting the katlis. So I referred to some YouTube videos for assistance 😉 and ever since then, I make them so often…they always turn out moist & delicious 👌👏

So much so, that my hubby says they taste better than store-bought ones 💃💃😘 Wow….that’s such a great compliment! Because, he can be a bit hard please at times..😛

I am sharing this today as the festive season has begun…Raksha Bandhan being the first occasion around the corner…so make them for your beloved brother and celebrate this joyous festival 😇 also, try my Anjeer burfi or Khoya burfi…my Doodh Peda recipe is instant! And we know how our dear brothers love their Besan Laddoos! You can even go a little overboard and indulge in some Zaffrani Phirni 😋 you can try these for Diwali too….it’s not too far 😊

My recipe is very easy, I took 4 ingredients & less than 30 mins to serve these from start to finish..! Let’s get started!

Yield: 15-17 katlis

Equipment: a non stick pan, a wooden spoon, measuring cups/ spoons, a knife, a plate, a rolling pin.

Ingredients:

1 cup cashew nuts

1/2 cup sugar

4 tbsp water

1 tsp ghee (for greasing)

Method:

Use a blender and dry grind the cashews to a fine texture. Make sure the cashews were at room temperature before grinding.

Heat the non stick pan, add the sugar & water. Melt the sugar into the water on a low flame. Keep stirring. Once the sugar has melted, cook for another 2-3 mins on low flame. To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup. The drop should not mix in the water. This is one thread consistency (ek taar ki chashni). My syrup was ready in 5 mins approximately.

Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency. To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it’s ready. Remove this dough like mixture on a greased plate and let it cool for 5 min. Grease your palms and knead this mixture carefully until it’s smooth.

Now, roll this dough with a rolling on the back of a greased plate. The thickness should be about 6mm or a bit more. Don’t roll it too thin. Set this plate in the refrigerator for 8-10 mins. They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis … That’s it! They are ready 😄 you can store them in an airtight container for 2-3 day in the refrigerator.

Enjoy them soon! ☺️

Love,

Shreya 💕

Khoya / Mawa Burfi

I had some ‘Khoya’ (milk solids) sitting in my fridge from the time I had made my Anjeer Burfi and I wanted to use it up soon. Besides, there were no desserts at home & I know my hubby would love to have some after dinner 😘 

I asked my mom if she knows a fool-proof recipe for a basic white Khoya/ Mawa Burfi... She wasn’t sure as she hadn’t made any for ages 😛 So what next!? Google to my rescue…referred to the recipe here and here too for the proportions and adjusted it according to my taste & the ingredients available in my pantry. My hubby isn’t a fan of coconut usually so eliminated it altogether 😉 it tasted delicious & perfect for any celebrations too or for festivals like Diwali / Raksha Bandhan 😇

I had kept the leftover Khoya in the freezer, hence I thawed it for 1 hour. Once it came to room temperature, I grated it. Let’s have a look at this recipe, it’s very easy to prepare. It took me just 5 ingredients & 15 mins to prepare it!

Yield: 9-10 burfis

Equipment: a non slick pan, a spatula, a tray, a knife, measuring cups/ spoons.

Ingredients:

150 gms grated khoya /Mawa / milk solids

6 tbsp pwd sugar

1/4 tsp cardamom pwd

a few strands of saffron /kesar soaked in a tsp of warm milk

1 tbsp pistachios slivers (for garnishing)

Method:

Grease a tray/ plate & set aside.

Heat the non stick pan, add the grated khoya and sauté for 2-3 mins on low flame. Once it melts a little bit, add the powdered sugar & cardamom pwd. Mix well and sauté on low flame. The khoya will melt completely due to the sugar, keep stirring the mixture until it thickens & starts leaving the sides of the pan. This will take 5 mins. When the mixture comes together to form a dough in the pan, immediately pour this mixture on the greased tray and spread it neatly & flatten the top. Try to make a square shape while doing this so that we can get neat burfis later. Garnish it with slivered pistachio and some saffron. Refrigerate for 30 mins.

After 30 mins, cut the burfis and serve 😊 That was quick!!  Hope you make these soon…😄

Love,

Shreya 💕

Besan ke Laddoo / Besan Laddoo

As a child, I never really liked Besan ke Laddoo. I found it too heavy for my palate. And, back in those days, I wasn’t a fan of Indian sweets. Chocolates were my only choice of ‘mithaai‘. I was a child after all! 

Remember my love for Cadbury Nutties! You should have a look at these Brownies I made using Nutties 😉 They were better than what I had expected them to be, given I was experimenting!

I developed a taste for Indian sweets at a much later stage in life…& Besan ke Laddoo were first in the list! I love their slightly coarse texture, melting in my mouth just as I bit into one…wow! The nuttiness of the roasted besan/ gram flour is so rustic. Once I fell for it, I was irrevocably in love with these Laddoos! And as always mom would make them during festivals…and I’d wait for them ☺️ but never learnt how to make these. I always knew it was a tedious task 😯

The first time I tried making these one afternoon after I got married, I was near tears!! I had made a blunder. A big lump of ghee, sugar & partially cooked besan sat in the wok in front of me…looking like everything except what I had envisioned 😒 I trashed everything! Once my hubby got home, I told about the disaster, he asked what were the proportions I had used?! I was like, ‘Mmmm…I am not sure I followed what mom told me’. He being an IHM grad, instantly got where I might have gone wrong & told me not to worry as proportions matter a lot alongside the cooking time and some such more things. I was quiet. Mentally making a note to self to give it another shot next week! And I did, results were slightly better but cooking the ghee along with the besan was making me nervous & edgy. I wanted to be calm but I simply couldn’t stop panicking all the time. I knew I had added too much ghee! Common, there had to be another way to do this!!? 😐😐

The next time I tried after a couple of months, I had a strategy in my mind! I had asked my mom about it and she approved & encouraged me to do it as I was comfortable doing it. I had decided to roast the besan separately and then add warm ghee slowly into it …mix & then add the nuts, sugar, etc. and that’s exactly what I did about two years ago! Those were so much better than my first two trials and the microwave Laddoos that I had tried seeing someone post a recipe in some food group. I was happy! My hubby approved it! 💃👏 woohoo! And to this day I have stuck to my method, which I am sure many must be following, but for me it was a discovery of sorts 😛 and look at my Besan ke Laddoo now….I am proud!

The ones you see in the pictures were made a few nights ago, and packed for an Independence Day potluck lunch at hubby’s work! I shot these before packing them the next morning for him to take them to work 😇 Yes! They are good enough to flaunt…LoL! But, proportions matter…they do. That’s exactly what this recipe is about.

️Yield: 35 small/ 25 medium/ 20 large Laddoos

Equipment: a large wok, a mixing bowl, a blender, 1-2 plates, measuring cups/ spoons, a spatula.

Ingredients:

3 cups besan/ gram flour (I used a coarse variety, use any variety you get)

1/2 cup semolina (barik sooji/ rava)

1 cup + 2 tbsp powdered sugar (adjust the sweetness as per your taste)

1 cup melted ghee (approximately, may need less or more)

1/2 tsp cardamom pwd

5 tbsp crushed almonds

Method:

Heat the wok, dry roast the besan until it gives a rich nutty aroma & turns slightly dark brown in colour on medium flame only. Keep stirring continuously to avoid burning (took me 30 mins on medium to low flame). Once done, remove it & spread the dry roasted besan on a plate to cool. In the same wok which is still warm, dry roast the crushed almonds and semolina for 5-6 mins on low flame. Remove from the wok & add the semolina, almonds & powdered sugar to the cooling besan and mix well with your fingers. Mix in the cardamom pwd as well. That’s the tough part done.

Pls ensure you follow the next couple of steps correctly to get prefect Laddoos ☺️ Now, ensure that the melted ghee is at room temperature. Adding very hot ghee to the dry mixture which ruin the texture. Slowly, add tablespoon fulls of melted ghee into the dry mixture of besan, sugar, semolina, cardamom pwd & nuts and keeping mixing with your hands (Add the ghee slowly, don’t add all in one go, as we may not need all the ghee in a cup). As you feel the mixture is coming together to form a Laddoo, stop adding ghee & take some mixture in your palms and make a Laddoo, if the Laddoo is holding a tight shape, your mixture is ready. Just add 1 tsp of ghee to it finally & start making the Laddoos one by one. Ensure you press each Laddoo tightly so that they do not fall apart. Trust me, they won’t!! (I used approximately 3/4 cup ghee, isn’t that healthy?!) Arrange them in a on airtight box, they will last upto 5-6 days without refrigeration.

Your melt in the mouth kinda Besan ke Laddoos are ready!

Love,

Shreya💗

Anjeer ki Burfi

Anjeer /Figs….I adore them in any form..fresh or dried…cooked or just as they come! ☺️ so making a Anjeer Burfi post was just a matter of time!! Sweet and slightly fudgy…they’ll leave you wanting more 👌 

And what’s more is that figs /anjeer are so healthy…I hardly added any sugar to make these beauties. Being a super-food, it’s full of vitamins, magnesium, potassium , calcium…iron to name a few of its infinite benefits 😊 diabetic friendly too…and cures issues such and indigestion, etc. (Note: pls consult your doctor before including these in your diet if you are suffering from an ailment which expects you to follow a strict diet)

I make these during Sravan /Sawan/ Navratri fasting /vrat /upwas every year. They are delicious and disappear really quickly too 😁…and they can easily make an appearance on any other day too..like Diwali or raksha-bandhan. They were ready in about 45 mins!! Perfect for when you have guests around and want to serve something traditional and easy!

This recipe is a mix of inputs from my mom and some tips from the internet.

Just 5 ingredients is all you need for these burfis..lets see how.

️Yield: 9 burfis

Equipment: a non stick pan, a spatula, a knife, a plate /tray, measuring cups/ spoons, a blender, a grater.

Ingredients:

1/2 cup grated mawa /khoya / milk solids (if you are using frozen, then thaw it for 30 mins before you start)

1/2 cup dried anjeer /figs (approx 8-9 pieces of dried figs)

1 tbsp sugar

1 tsp ghee

1 tbsp almond slivers

1 tbsp pistachio slivers (optional ingredient for garnishing)

Method:

Take a small bowl with some hot water and soak the dried anjeer /figs in it for 10 mins. After 10 mins, they’ll be soft. Discard the water, pat dry the figs/ anjeer and use the blender to grind them coarsely. Set it aside. Grate the mawa/ khoya/ milk solids and set aside. Grease a tray /plate with some ghee and keep it ready to set the burfi.

Now, heat a nonstick pan, add the ground anjeer /figs and the sugar. Add 1 tsp of water and cook on medium flame for 3-4 mins. Next you have to add the grated khoya / mawa / milk solids, slivered almonds and ghee. Give it a good mix and keep cooking for 5-7 mins on low flame.

Once this mixture leaves the sides of the pan and makes a smooth ball on its own, turn off the flame. Put this mixture on the greased tray/ plate and flatten it out a bit. Try to shape it as a square so that you get square burfis when you cut them out. You can garnish with some pistachio slivers and press them down a bit.

Refrigerate this tray/ plate with the mixture for 20 min or so and then you can cut it into burfis and serve. 😀 that simple!

Go impress your loved ones…😇

Love,

Shreya💗

Adapted from Tarla Dalal 

Also, you can have a look at a similar recipe on Indian Khana