Recipe - Mava Burfi

500 g Khoya
300 g Powdered sugar
1 teaspoon Cardamom powder
2 Sheets silver foil; (edible)

Mash khoya . Mix in tne 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 One half 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 One half 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 One half teaspoon
chocolate colour.

Roll both parts separately. Place the chocolate on the mava layer. Roll
lightly.

Continue as for mavaburfee.

Serves: 25 helpings

Time required:One half hr.

Shelf life: 10 days

Converted by MC_Buster.

Converted by MM_Buster v2.0l.