Festival season is in full swing and so is the mood to enjoy and celebrate our culture and traditions. Karwachauth is tomorrow and Diwali in just two weeks. In our culture no matter how health conscious we are, but no festivity is complete with out sweets. Sweet is the integral part of our hospitality and festivals. But in the times when the outside sweets are laden with synthetic khoya and unhealthy additives its hard to maintain this tradition. Thanks to the technology, with the little work and google:-), easy to make, simple and elegant sweets are possible freshly made at home.
Today i am sharing recipe for elegant 2 layered burfi. With little patience its easy to make and has all the deliciousness to make the day special.
Kesar Layered Burfi
Author:
Ingredients
- Plain Burfi
- 2 cups Khoya, grated at room temperature
- 3/4 cup Boora or Powdered Sugar (adjust accordingly)
- 1/2 tsp. Cardamom powder
- Few drops Gulab or Kewra essence (optional)
- Kesar Burfi
- 1 1/2 cup Khoya, grated at room temperature
- 5 tbsp. Boora or Powdered Sugar (adjust to taste)
- 1/2 tsp of Saffron crushed and soak in tbsp of warm milk
- Silvered Pistachios and Almond for garnishing
- Few drops Gulab or Kewra essence (optional)
Instructions
- Grease the tray to set the burfi.
- Heat non-stick pan and roast khoya, boora or sugar, cardamom powder and essence.
- Roast until the mixture is light pink in color, thickens and start to leave the sides of the pan.
- The mixture should be consistency of soft lump.
- Spread it evenly on greased tray and let it cool.
- For the kesar burfi again heat non-stick pan and roast khoya, boora or sugar, saffron and essence.
- Cook it until the desired consistency as above.
- Spread the kesar mixture on top of the plain burfi.
- Spread it evenly with the help of greased parchment paper.
- Garnished with nuts and set aside to cool.
- Cut in to desired shape and serve.