Once again a post after a verrrrry long time....
So starting again with a sweet :)
Who doesn't like a treat... it's double this time....:)
What you need?
Bottom Layer:1. Khoya - 200 gms (1 cup)
2. Sugar - 1/3 cup
3. Ghee - 1 tspn
Top Layer:
1. Khoya - 200 gms (1 cup)
2. Sugar - 1/3 cup
3. Cocoa powder - 2 tbspn
4. Ghee - 1 tspn
What you have to do?
1. Mix grated Khoya, sugar and Ghee in a pan at a low flame
2. Keep stirring until it melts.
3. Keep cooking until it leaves the sides of the pan. This should take approx. 15 mins
4. Spread the cooked mixture on a greased tray.(Greased with ghee)
5. Meanwhile repeat the above steps 1 to step 3, with the second batch of ingredients(mentioned in the 'Top layer' ingredients).
Do not forget to add cocoa powder along with grated khoya, sugar and ghee.
6.Spread the cooked mixture over the bottom layer and let it cool for 4-5 hours.
7. Double layer Burfi is ready to eat....:)
2. Keep stirring until it melts.
3. Keep cooking until it leaves the sides of the pan. This should take approx. 15 mins
5. Meanwhile repeat the above steps 1 to step 3, with the second batch of ingredients(mentioned in the 'Top layer' ingredients).
Do not forget to add cocoa powder along with grated khoya, sugar and ghee.
6.Spread the cooked mixture over the bottom layer and let it cool for 4-5 hours.
7. Double layer Burfi is ready to eat....:)
Confessions:
- I have added no flavour separately for the bottom layer of burfi. Because I prefer the raw taste and aroma of the milk khoya itself. So... can I add saffron/ Cardamom/ Vanilla flavour, you ask? Of course you can...!!
- Khoya is nothing but reduced milk solids , That's no chemistry... its just Khova / Mava you see!
- I have done this quite a few times and sometimes even after cooling in room temperature, the burfis would be softer to touch. So I would refrigerate the burfis for sometime.
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