Pakashastra

Pakashastra

Wednesday, November 14, 2012

China Grass Burfi


Ingredients:

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



Method:

  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.

0 comments:

Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!