Friday, 4 October 2013

Navratri special Khopra pak recipe – M.M. Mithaiwala

  • Fresh grated coconut – 2 cups
  • Powdered Sugar – 1 ½ cups
  • Milk – 1 teaspoon
  • Lemon Juice – 1 teaspoon
  • Ghee – 2 teaspoons
  • Saffron Strands (Kesar) – ¼ teaspoon
  • A pinch of turmeric
  • Cardamom Powder – ¼ teaspoon
  • Pistachios sliced – for garnishing 
  • Water – 1 ¼ cup

  • Grease 8x8 inch pan with ghee and keep it aside.
  • Take saffron and 1 tablespoon milk in a small bowl. Heat it in microwave for few seconds and then rub saffron between your index finger and thumb. So it gives nice yellow color. Keep it aside till needed.
  •  Take coconut, sugar and milk in a pan.
  • Mix well and turn on the heat on medium.
  •  Cook it for 15-17 minutes while stirring continuously.
  • Cook it till all liquid evaporates.
  • Then add saffron-milk mixture, cardamom powder and khoya.
  •  Mix well and cook it for 10 minutes while stirring continuously. It should look sticky, dry and lumpy.
  • When done, transfer to greased pan and spread it evenly.
  • Top it up with sliced almonds or pistachios. Press nuts little bit so it sticks to burfi.
  •  Let it cool completely. Then divide it into equal pieces.
  • Remove it from pan gently without breaking it. And serve and store leftover in air tight container. 

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