Wednesday, November 14, 2012

China Grass Burfi


Milk - 1 litre
China Grass/Agar Agar - 45 gms
Khova/Mawa/Thickened Milk - 200gms
Kewra (Keora) /Rose Essence - 1 1/2 tsps
Sugar - 1 1/4 cup (1 cup = 300ml measure)
Water - 375 ml
Chopped pistachios, almonds and cashews - 1/2 cup


  1. Boil water.
  2. Wash china grass and add them to the boil water.
  3. Boil for about 10 minutes until china grass melts completely.
  4. Add milk and cook for for about 5 minutes.
  5. Pulse khova twice. Add it to boiling milk. Mix well to avoid any lumps.
  6. Add sugar and kewra essence. Boil until the milk thickens little bit.
  7. Meanwhile, grease a square/rectangle bowl/tin with little ghee.
  8. Turn off the heat of the boiling milk and pour it into the greased bowl.
  9. Garnish with chopped dry fruits.
  10. Let it set for 1-2 hours.
  11. Refrigerate until served.
  12. Cut into squares and serve chilled.


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