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Petha Burfi
Category : Bengali sweets, Burfies and laddoos
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Dissolve chuna in water and put in the petha.
- Set aside for 1 hour then drain out the water and wash in 4 to 5 changes of water squeezing put the water after each wash.
- Then boil till tender and squeeze out the water again and fry in ghee to a nice red colour.
- Put 2 cups water in sugar and prepare a syrup of one-thread consistency.
- Put in the khoya and mix till smooth.
- Add the petha, nuts, cardamom powder and jaiphal and cook till the mixture turns thick and leaves the sides of the pan.
- Put in the colour and essence and remove from fire.
- Put in a greased thali, cover with foil and set aside to turn cold.
- Then cut into any shapes you like and store in air tight container.
Ingredients:
1 kg - white petha, finely grated
250 gms - khoya
500 gms - sugar
� tsp - grated jaiphal
1 tsp - cardamom powder
a few drops - green food colouring
25 gms - blanched and sliced almonds
25 gms - blanched and sliced pistachios
25 gms - blanched and sliced silver foil
a few drops - rose essence
� tsp - pan ka china
100 gms - ghee
1 kg - white petha, finely grated
250 gms - khoya
500 gms - sugar
� tsp - grated jaiphal
1 tsp - cardamom powder
a few drops - green food colouring
25 gms - blanched and sliced almonds
25 gms - blanched and sliced pistachios
25 gms - blanched and sliced silver foil
a few drops - rose essence
� tsp - pan ka china
100 gms - ghee
RECIPES BY REHANA KHAMBATY
