Makhana Burfi

Ingredients list for Makhana Burfi

• 2 cups Lotus seeds
• 1 1/2 cups Roasted peanuts
• 1 1/2 teas to grease Ghee
• 1 cup Desiccated coconut
• 1/4 cup Sugar syrup
• 1/4 teaspoon Green cardamom powder
• to garnish Pistachio slices
• to garnish Almond slices
• to garnish Silver warq

Method

1. Heat a deep non-stick pan, add the lotus seeds and dry roast for 5-10 minutes. Transfer on a plate and cool slightly.
2. Transfer the makana into a grinder jar and grind to a fine powder. Transfer into a bowl. Add peanuts to grinder jar and grind to a fine powder.
3. Heat ghee in a non-stick pan, add the lotus seed powder and mix well. Add roasted peanut powder and desiccated coconut and mix well.
4. Add sugar syrup and mix till well combined. Add green cardamom powder and mix.
5. Grease a burfi tray with ghee and add the mixture and spread it evenly. Press to level out. Sprinkle slivered pistachios and almond slivers. Apply the silver varq and allow to set.
6. Cut into squares, arrange them on a serving platter and serve.