Tuesday, 24 September 2013

Pista Khoya Burfi

I had that pista bag na.. almost 300 grms.. So I made this burfi..

Here's how:

300 grms pistas, coarsely ground
khoya from 1 litre milk
10 tblsp dry milk powder
Sheera made from 2 cups sugar and 1 cup water
4 to 5 green elaichies
1 and half cup ghee
3 to 4 tblsp almond paste (the one I made for my almond sherbat. Optional but very tasty )

Heat the ghee in a pot and add the elaichies - let them splutter
Add the khoya on medium low heat and bhunofy
You want the remaining water to evaporate and the khoya to look a bit bhuned
Add the pistas and keep some aside for deco
Bhunofy more keeping a low heat
Add the milk powder and continue..
Once the lot is fragrant remove from heat and slowly carefully add sheera. Around 2 cups should be enough but I just went as with how it looked..
Once the while khoya/powder are well mixed return to heat and continue bhooning it
Now would be the time to add the almond if using
You must bhun it until the whole lot comes together in a ball and leaves the base and sides of the pot clean
Spread out in a greased tray, decorate with pistas and let it cool. Keep refrigerated if the weather is hot.
Cut in squares once cooled enough..


  1. Wow, I just love your receipes.
    Just like The food song, haha.

    1. Wow - I love your comment :) Thanks a billion :)


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