Servings: Approx 12 pieces
Ingredients:
1 1/4 cup Khoya, Crumbled (Khoya from Ricotta Cheese)
1/4 to 1/2 cup Sugar
3 tbsp Gulkand
1 tsp Pure Ghee
Method:
1) How to make Khoya from Ricotta Cheese
2) Heat a nonstick skillet, add 1/2 tsp Ghee. Roast crumbled Khoya on medium heat for about 6-7 minutes. Now add sugar and mix well. First add 1/4 cup of sugar. Let the sugar get absorbed in Khoya. Now taste a little part of it and add more sugar, only if needed. Keep stirring. Let the mixture cook on medium low heat until it forms a nice ball.
3) Once mixture becomes thick, turn off heat. Grease a plate only in the centre (Grease around 4 inch X 4 inch area)
Take out approxiamtely 1/3 of mixture and put it over greased area. Pat and make 1 cm layer. Layer should be evenly spread. Try to give Square shape to this layer, It makes easy to cut square pieces. Let this mixture cool down.
4) Add 2 to 3 tbsp Gulkand into remaining 2/3 mixture of Khoya. Put it on low heat. Stir and mix nicely. Stir for 2-3 minutes and turn off the heat.
One this mixture is warm enough to handle, put it on the Plain Khoya Layer and spread evenly over it. Do it very carefully, otherwise layers could get disturbed.
After sometime, Layers will cool down. Now cut into pieces. Serve fresh or store for 2-3 days into refrigerator.
Note:
1) I used Cardamom flavored Gulkand for this Mithai, that is why I dint use Cardamom Powder. If you want to give more flavor of Cardamom, add 2-3 pinch with Sugar.
2) Don't use too much ghee, otherwise Mithai will become very Buttery and glazy.
3) If the mixture is too hot to handle, take a thick plastic sheet, grease one side with Ghee and put otherside on your palm. Pat the layer with greased side of Plastic sheet.
Labels:
Gulkand Burfi, Indian Sweets, Diwali sweets, homemade sweets, how to make mithai
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