Butterscotch Burfi

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

1. Grate khoya on a plate and coarsely crush butterscotch pearls, set aside.
2. 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.
3. Add the coarsely crushed butterscotch pearls and mix well. Cook for a minute and take the pan off the heat.
4. 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.
5. Garnish with silver warq, cut in squares and serve as required.