Sanjeev Kapoor

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Kesar Burfi

Try this classic khoya mithai with the richness of saffron – yellow and orange diamonds decorated with silver foil makes these a feast for the eye.

This recipe is from the book Mithai.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings :

Kesar Burfi

Main Ingredients

Saffron (kesar), Khoya/mawa


Uttar Pradesh



Level Of Cooking


Try something new


  • Saffron (kesar)
    a few threads
  • Khoya/mawa
    2 cups + 1 tablespoon
  • Sugar
    1/2 cup
  • Liquid yellow food colour
    1/4 teaspoon
  • Liquid orange food colour
    1/8 teaspoon
  • Green cardamom powder
    a pinch
  • Liquid glucose
    1 teaspoon
  • Silver warq
    as required


Step 1

Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously till the sugar dissolves and the khoya starts to melt.

Step 2

Add the liquid glucose and continue to cook, stirring continuously. Add the yellow and orange colour, and mix well. Cook for twenty minutes, or till the mixture thickens and begins to leave the sides of the kadai.

Step 3

Sprinkle cardamom powder and saffron, and mix well.

Step 4

Transfer the mixture onto a greased six-by-eight-inch aluminium tray and spread it evenly. Leave to cool to room temperature and set. Cut into twenty squares or diamonds, decorate with silver foil, and serve.

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