How to make 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.

Main Ingredients : Saffron (kesar) (केसर), Khoya/mawa (खोवा / मावा)

Cuisine : Uttar Pradesh

Course : Mithais

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Kesar Burfi

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

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Kesar Burfi
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kesar Burfi Recipe

  • 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

Method

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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