Chocolate Burfi
Khoya - 1 Kg
Sugar Powder - 350 gms
Water - 150 ml
Milk - 50 ml
Coco powder - 1 ½ tea spoon
Pista to taste
Silver paper
Procedure:-
Make sugar syrup. Put khoya and cook for 2 to 3 minutes. ¾ of this mixture Spread in a greased plate. Put for 1 to 2 hours in freeze. Remaining ¼ mixture of khoya mix pista, coco powder and cook in medium temperature. Put this mixture over the cool mixture of khoya and put it freeze for 1 to 2 hours. Cut into desired shape and store in an air tight container.
Coconut Burfi
Freshly Graded Coconut - 1 cup
Sugar - ¾ cup
Ghee or Oil - 1 cup
Powdered Elaichi - ½ Table spoon
Milk - 1 cup
Procedure:-
Put 1 tea spoon ghee to hot. Then put coconut and fry in medium temperature. Pour milk and sugar mix well put Elaichi powder and cook to thicken. Stir continuously to avoid hold utensil. Put 2 spoon of ghee and mix well again. Then put the mixture which is living the cooking utensil in a greased utensil make it settle a cool it for 1 to 2 hours. When it slightly settles shape your barffie store in an air tight container.
Walnut burfi
Khoya - 250 gms
Sugar - 100 gms
Chocolate Powder - 2 big tea spoon
Walnut (pieces) - 50 gms
Silver paper
Procedure:-
Firstly fry khoya to grains. Then put sugar and fry again. Put half of the fried khoya in a greased plate. Put chocolate powder and walnut to the other friend khoya and mix nicely. Then put the mixed khoya above the first layer spread nicely and put to settle. Stick the silver paper and cut your barffie. Store in an air tight container.
