Khoya Burfi: Sweeten Your Day the Punjabi Way! 🌸 🍳

Ingredients 🥄

2 cups Khoya (Mawa), crumbled (fresh is best!)
1 cup Granulated Sugar
1/4 cup Milk
1/4 teaspoon Cardamom Powder (Elachi)
1 tablespoon chopped Pistachios (for garnish)
1 teaspoon Ghee (Clarified Butter), for greasing

Instructions 📋

First, grease a shallow dish or tray with a little ghee. This will prevent the burfi from sticking.
In a heavy-bottomed pan (non-stick is ideal!), combine the crumbled khoya and milk. Cook over medium-low heat, stirring constantly to prevent burning. The khoya will start to melt and soften.
Continue to cook, stirring regularly, until the khoya mixture becomes smooth and almost liquid-like. This usually takes about 5-7 minutes.
Now, add the sugar to the pan. Keep stirring! The sugar will melt and the mixture will become even more liquid. Don’t worry, this is normal!
Continue cooking and stirring until the mixture starts to thicken and pulls away from the sides of the pan. This is the key to perfect burfi! It should form a soft, dough-like consistency.
Stir in the cardamom powder, giving it a good mix to distribute the flavour evenly.
Pour the khoya mixture into the greased dish and spread it out evenly with a spatula or the back of a spoon.
Sprinkle the chopped pistachios on top, gently pressing them into the burfi.
Let the burfi cool completely at room temperature. This usually takes a few hours.
Once completely cool, cut the burfi into squares or diamonds of your desired size.
Enjoy your homemade Khoya Burfi with a cup of chai! ☕️