Singhare Ki Burfee

Ingredients list for Singhare Ki Burfee

• 1/2 cup Water chestnut flour
• 3 tablespoons Ghee
• 1/2 cup Mawa (khoya) grated
• 1/4 teaspoon Green cardamoms powdered
• 1/2 cup Sugar

Method

1. Heat ghee in a kadai over low heat. Stir-fry the flour in ghee over low heat, till the flour becomes golden brown.
2. Transfer it into another vessel. Sauté khoya in the same pan till it becomes pink and a smooth mass. Mix in the roasted flour and powdered cardamoms and leave to cool.
3. Dissolve sugar in half a cup of water over low heat and cook till a syrup of three thread consistency is ready.
4. Remove pan from heat and mix immediately into the cooled flour-khoya mixture, stirring vigorously and quickly, to blend well.
5. Transfer onto the greased plate, pat to level and leave to cool. When cool and set, cut into pieces using a sharp knife.

Nutrition Info