1/2 cup Singhara flour (waterchestnut flour),
2 tbsp Ghee,
1/2 cup Khoya,
3/4 cup sugar,
1/2 cup water, and
1/2 tsp cardamom powder.
Method:
- Stir-fry flour in ghee in a heavy pan to a light pink color over low flame.
- Transfer immediately to another vessel.
- Stir-fry Khoya in the pan till there are no lumps and it is of light pink color.
- Mix cardamom powder and flour to it.
- Set aside for cooling.
- Make a thick syrup by boiling water and sugar till it is of thicker consistency. (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency.)
- Remove the pan from flame.
- Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well.
- Grease a plate and transfer the mixture to it.
- Level it and cool it.
- When cool and set, cut into pieces, using a sharp knife.
- The Burfee is ready to serve.
- Makes about 15 to 18 burfis.