Pakashastra

Pakashastra

Saturday, January 9, 2016

Khoa/Mava Burfi / Two Layer Chocolate Burfi


Ingredients:

For Layer 1:

Ghee - 1 teaspoon
Khoa/Khoya/Mava - 1 cup heaped (approx. 235gms)
Fine Granule White Sugar - 1/3 cup heaped (75gms)
Vanilla Extract - 1/2 teaspoon
Cardamom Powder - 1/2 teaspoon

For Layer 2:

Ghee - 1 teaspoon
Khoa/Khoya/Mava - 1 cup heaped (approx. 235gms)
Small Granulate White Sugar - 1/3 cup heaped (75gms)
Unsweetened Cocoa Powder - 2 tablespoons
Vanilla Essence - 1/2 teaspoon

Other Ingredients:

Ghee - 1 teaspoon  for greasing a plate/tray
Slivered Almonds and Pistachios - 2 to 3 tablespoons

For Aid:

A small plate or tray.
A greased spatula


Method:


  1. Grate khoa for both layers. Keep aside separately.
  2. In a thick pan, heat ghee.
  3. When the ghee melts, add grated khoa, fine-granule sugar, cardamom powder and vanilla extract. If the sugar granules are not very fine, powder the sugar and then use.
  4. Set the flame to low and keep stirring continuously. The mixture will soon start to melt. Continue stirring the mixture for another 5-6 minutes on low-medium heat.
  5. Turn off the heat immediately when the mixture starts thickening and coming together. Do not wait until it forms a lump.
  6. Transfer the mixture into the greased plate/tray. Using a greased spatula, level the mixture. Keep aside. The layer will harden slightly on cooling.
  7. Now to prepare the chocolate layer, in the same pan, heat ghee.
  8. When the ghee melts, add grated khoa, fine granulated sugar, cocoa powder and vanilla extract. 
  9. Set the flame to low and keep stirring continuously. The mixture will soon start to melt. Continue stirring the mixture for another 5-6 minutes on low-medium heat.
  10. Turn off the heat immediately when the mixture starts thickening and coming together. Do not wait until it forms a lump.
  11. Transfer the mixture on top of the previously laid layer. Using a greased spatula carefully spread the chocolate mixture into an even layer.
  12. Sprinkle slivered almonds and pistachios and slightly press them into the layer. Allow it to cool down to room temperature. It will harden slightly on cooling.
  13. Cut into desired shaped. Serve.



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