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Preparation Time : 10
Cook Time : 25
Total Time : 35
Gram Flour 2 cups
Ghee 1 1/2 tbsp
Milk 4 tbsp
Ghee 3/4 cups
Sugar 1 1/2 cups
Nutmeg powder 1/2 tsp
kesar strands 5-6 nos
Green cardamom powder 1/4 tsp
Almonds blanched and slivered 10 nos
Pistachios blanched and slivered 10 nos
Combine the saffron strands and ½ tsp warm water in a bowl, mix well and keep aside.
Heat 2 tbsps milk in a non stick pan.
Add 1½ tbsps ghee and heat till it melts.
Place gram flour in a bowl, add the milk-ghee mixture and mix with fingertips till it resembles breadcrumbs.
Pass it through thick sieve, pressing lightly to remove lumps.
Cook together ½ cup water and 1½ cups sugar to make a syrup.
Add Safforon water mixture in sugar syrup.Add rose water.(optional)
Heat ¾ cup ghee in a non stick pan, add the sieved gram flour and saute on medium heat, stirring continuously, till fragrant and dark in colour.
Cook the syrup till it gets 1½ string consistency.
Grease an aluminium burfi tray.
Add nutmeg powder and green cardamom powder to the gram flour and mix well.
Set aside to cool completely.
Add 2 tbsps milk to the sugar syrup and mix well.
Add the syrup, little by little, to the gram flour mixture and mix well.
Pour into the greased tray and spread evenly.
Sprinkle almonds and pistachios over the gram flour mixture and press lightly.
Set aside to cool completely
Cut into squares, separate the pieces and serve.
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