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| Main Ingredients | Butterscotch pearls, Khoya/mawa |
| Cuisine | Indian |
| Course | Mithais |
| Prep Time | 1.30-2 hour |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Butterscotch Burfi
- 1/2 cup Butterscotch pearls
- 400 grams Khoya/mawa
- 2 tablespoons Ghee
- 1 cup Powdered sugar
- 3/4 teaspoon Green cardamom powder
- 10-12 Pistachios blanched, peeled and slivered
Method
- Grate khoya on a plate and coarsely crush butterscotch pearls, set aside.
- Heat ghee in a non-stick pan, add khoya and sauté on low heat till it melts. Add sugar and green cardamom powder and mix well. Cook till the sugar melts.
- Add the coarsely crushed butterscotch pearls and mix well. Cook for a minute and take the pan off the heat.
- Transfer the mixture into a lined burfi tray and spread the mixture evenly. Sprinkle butterscotch pearls, slivered pistachios and keep aside for 1-2 hours or till it cools to room temperature. Refrigerate till set.
- Garnish with silver warq, cut in squares and serve as required.
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