Wednesday, 24 December 2014


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 Burfi is sweet delicacy of pakistan, it is served all year round but especially during the holiday season, wedding ceremonies and the religious festivals of Eid-ul- fitar and Eid-ul-adha .  I have used Homemade Khoya to make nurfi, but you can also buy ready made khoya easily available from sweet shops around Pakistan…



½ kg Khoya

250 gm Sugar  
¼ tsp Cardamom powder  
1-2 tbsp Ghee     

A few drops of vanilla essence (optional)


1)  Put Khoya and sugar and 1 tbsp of ghee in a wok and cook on a low flame, mixing continuously with a wooden spoon.

2)  Cook till the khoya and sugar mixture liquidize keep cooking  and cook until the mixture begins to boil.

3) Turn of the flame, add in the cardmom powder and stir the mixture vigorously with back of a spoon for 3-4 minutes (use ghotna if you have one), you will see the mixture starts to get thick, it’s perfectly fine.

4) Grease a tray 8x8 and spread the prepared mixture on top. And allow setting for atleast 10-12 hours in room temperature. (it will take longer time to set if you are making it in summer
Cut into squares and serve.

Note: you can make the above recipe is for plain burfi, if you like you can garnish the burfi with pistachios /almonds, or you can add in chopped pistachios and almonds, I have added in some ashrafian (candied fruit) and currants ( that you will do at the end when the mixture is ready to be poured on a greased tray) 

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