Petha Burfi Recipe


1/2 kg Soft white khoya
2-1/2 cups (approx.300grams) sugar powdered
1 tablespoon slivered or crushed pistachios
1/2 teaspoon cardamom powder
1 teaspoon cardamom seeds semi crushed

How to make Petha Burfi

  • Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
  • Put mixture in a large heavy or nonstick pan.
  • Heat first on high for few minutes.
  • The on slow till done.
  • Make sure to stir continuously, while on heat.
  • When mixture thick and gooey, add cardamom.
  • Mix well, and take off fire.
  • Allow to cool, gently turning occasionally.
  • Use cookie moulds, or shape pedas with palms into patty rounds.
  • Mix pistachios and cardamom seeds and press a bit on top of each.
  • If using moulds, first sprinkle some at bottom.
  • Take some mixture and press into mould.
  • When set well, invert and carefully, unmould. The pedas are ready to be served.

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| September 21st, 2011 | Posted in Desert recipes, Petha Burfi Recipe |

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