KESAR BURFI WITH KHOYA |EASY DIWALI SWEET RECIPES

     
        One of Vj’s friend here always buys sweets from Shree Mithai  when he visits Chennai for us. There will be kesar burfi for sure. I love it. Not very much, still I like it. So wanted to try for so long time. And found this recipe while googling. She even has given how to make Khoya. Though the result was not as I expected, I found this recipe as a quick and easy sweet,which you can make within minutes. Still tastes rich.
    What I was expecting was a grainy texture as I tasted from Shree Mithai. But this was on a smooth side,but for peda I think it will be smooth. I bought Khoya for this from Mustafa before 2 weeks, at last used it.

Ingredients

Khoya	1 cup
Sugar	1/4 cup
Saffron	4 strands
Milk	1-2  tblsp
Elachi powder	3 pinches
Ghee	1 tsp for greasing
Yellow food colour(Optional)	a very small pinch
Pistachios	For garnish

*You can use a tblsp of curd after adding sugar to get a grainy texture

Method

Take crumbled khoya and sugar in a heavy bottomed /non stick pan. Mix in medium flame until sugar dissolves and the mixture becomes gooey. Soak saffron in milk for some time and dissolve well. Add it to the khoya mixture along with elachi powder and continue mixing in medium-low flame for 7-8 minutes. Grease a pan and pour the mixture in a greased plate. Level it with a greased butter paper or any other flat thing. Let it set and cool down. Cut into desired shapes.You can Garnish with pistachios before setting over the top and press it.

   
     Consume within 2 days. Keep refrigerated. But serve at room temperature. You can shape to cute pedas too and arrange in liners, do it when it is still warm….  Its very very easy right?

Notes

Initially after making, there was a slight bitter taste, but after hours/next day it was not there. So don't panic like me :) I also made palin burfis with khoya. In that, I added 2 drops of rose essence,it was also very nice. You can add a tblsp of curd in first step if you want a grainy texture.

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