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• Khoya: 2 cups
• Milk: ¼ cup
• All-purpose flour: 1 cup
• Sugar: 3 cups
• Ghee: ¼ cup
• Food coloring (green and orange)
Method of Preparation
• Fry khoya and all-purpose flour in ghee over slow flame for 5 minutes. Divide into 3 equal parts.
• For the first layer, make syrup of 1/3 sugar and enough water to 1 string consistency. Add one portion of khoya to the all-purpose flour mixture and stir well over low heat. Add 1 pinch of green coloring, mixed with some milk, and stir well. Keep heat to minimum.
• Start preparing the second layer. In another vessel, make syrup in the same way. Add the khoya and all-purpose flour mixture and stir well.
• Remove the first layer from heat, stir briskly and transfer to a greased plate. Spread evenly. By this time, the second layer will be almost ready. Start making syrup for the third layer with orange coloring and milk, keeping heat to minimum. Stir briskly and spread the second layer onto the first layer; press well.
• Stir the third layer briskly and transfer the contents onto the second layer. Press the layers hard with a thick even-bottomed plate or vessel for 5 minutes; let the vessel remain on burfi for some time so that all layers stick together. After 20 or 25 minutes, cut into round or square pieces. Remove the pieces carefully, with all the layers intact, while still warm.
Did you know...
Khoya is a dairy product made with dried whole milk used for making sweets. It is popular in Indian, Pakistani, Bangladeshi and Nepalese cuisines
Click on Moong Dal Halwa to learn how to make another sweet Indian delicacy
Source: Courtesy of Khana Khazana