Navratri special Khopra pak recipe – M.M. Mithaiwala

Ingredients:

• 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

Method:

• 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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