Know how to make Mawa Burfi or Khoya burfi

Know how to make Mawa Burfi or Khoya burfi 

Scarcely any days back I refreshed a post on the most proficient method to make natively constructed mawa and had a lot of mawa left available. So here come a simple and basic formula made just with mawa and sugar. Mawa burfi otherwise called khoya burfi is a well known sweet amid merry season. Arranged with hand crafted mawa, this burfi is so rich, damp and flavorful that with the primary nibble you take in you will long for additional. Burfi is another name for drain solids which joined with sugar and nuts makes this prominent sweet delicacy.

On the off chance that utilizing the locally acquired mawa – grind it first and afterward include sugar. The key to this formula is straightforward – subsequent to including sugar cook mawa and sugar on a low warmth till it turns into a thick batter. In the event that despite everything it feels runny and fluid y include 1-2 tablespoon drain powder to convey it to that thick batter consistency.

A similar formula can be utilized to make pedas. Analysis and appreciate diverse flavors –

For chocolate burfi – include 1-2 tablespoon of cocoa powder and blend it to the batter, shape like burfi or peda and appreciate.

For Kesar burfi – include 1-2 teaspoon of saffron strands to the cooking mawa, include sugar and appreciate!!

Attempt my other sweet formulas – Desserts – Meethi Bundi, Kaju Katli, Milk Peda, Angoori Gulab Jamun and substantially more.

Mawa Burfi or Khoya burfi

Natively constructed mawa consolidated with sugar, nuts and enhanced with cardamom makes this prevalent sweet delicacy.

Servings :20-30 PIECES Prep Time:10 MINUTES
Cook Time :20-30 MINUTES 

Fixings 

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4 containers Thick Mawa

1-1-1/2 container Superfine Sugar

1 tablespoon Silvered almonds for embellish

2 tablespoon Crushed Pistachios

1/4 teaspoon Eliachi Powder (Cardamon Powder)

1 teaspoon Ghee

1-2 tablespoon Milk Powder (discretionary)

A couple of drops of Rose water or any embodiment

Making method: 

Amass every one of the fixings.

In a container warm ghee and disintegrate mawa. Blend and cook for 1 minute. Include 1 tablespoon of pistachios and spare 1 tablespoon for some other time.

Blend in sugar and continue blending. Blend in rose quintessence.

Cook on a low fire. The blend will turn out to be all runny as sugar has softened. No stresses.

Continue blending till all the dampness is retained and the blend turns thick like a batter. In the event that your blend is still liquidy include drain powder and modify sugar and blend.

Do the thickness test. Take some mixture in your grasp and on the off chance that it shapes a ball without staying implies your mawa batter is prepared.

Oil a plate or thali.

Exchange mawa blend to it and utilizing a blade shape it up.

Sprinkle eliachi powder...

Almonds and pistachios..

What's more, keep it aside till set and cooled totally. Cut into squares..

What's more, appreciate. Useful for 1 week if put away in sealed shut compartment.

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