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Ingredients
4 cups powdered milk
evaporated milk
Seeds of 4-5
small illaichi
2 cups sugar
1/2 cup water
2 table spoon oil or ghee
instructions
In the powdered milk add enough evaporated
milk to knead it into a hard dough. Roll it
up into a hard ball and keep it in the
freezer for 15-20 minutes. Then take it out
and grate it with a corase grater.In a pot
heat the oil and add the illaichi seeds,
grated milk, sugar and water and cook on low
heat and keep stirring till the water has
dried and it starts to come together and
leaves the sides of the pot. Add a few drops
of kevera essence(optional) and set in a
flat dish. When cool cut into pieces.
Variants:
COCONUT BURFI
Do not add water. Add grated coconut
according to taste and yellow food color.
PISTA BURFI
Add chopped pista according to taste and
green food color. |
