Ambh ji Burfi

Method

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Khoya

1. 1

   Put half of the milk powder in a bowl.

2. 2

   Add evaporated milk a little at a time and work it into a dough; at this stage it is somewhat sticky to handle.

3. 3

   Add more evaporated milk or more milk powder as needed until the dough is tight (firm).

4. 4

   Shape it into a ball, dampening your hands with water to smooth the surface.

5. 5

   Freeze the ball for about 30 minutes.

6. 6

   Grate it into a clean bowl; this grated dough is the khoya.

7. 7

   Keep it in the fridge and use it within about a day; it does not keep longer than that.

Mango burfi

1. 8

   Make a mango pulp and strain it.

2. 9

   In a heavy-based pan on a low flame, cook the pulp together with the khoya, stirring continuously, until it thickens.

3. 10

   Add the ghee gradually. When the ghee separates from the mixture, take the pan off the heat.

4. 11

   Make the sugar syrup. Use just enough water to soak the sugar fully and cook it to 1-string consistency.

5. 12

   Over a low flame, combine the mango-khoya mixture with the syrup, stirring continuously until it thickens.

6. 13

   Mix in the saffron and cardamom powder and remove from the heat.

7. 14

   Grease a thali, pour the mixture onto it and flatten it with a greased rolling pin.

8. 15

   Scatter the sliced almonds and pistachios on top, or decorate with silver leaf.

9. 16

   Let it cool, then cut into pieces.