Ingredients
• Potatoes,peeled and grated 2 medium
• Sweet potato,peeled and grated 1 medium
• Ghee 1 tablespoon + for greasing
• Green cardamom powder 1/4 teaspoon
• Pistachios,chopped 6-8 + for garnishing
• Almonds,finely chopped 1 tablespoon + for garnishing
• Raisins 1 tablespoon + for garnishing
• Khoya/mawa,grated 1 cup
• Condensed milk 1/2 cup
Method
Heat ghee in a non stick pan, add potatoes and sweet potato and sauté for 10-15 minutes.
Lower heat, add green cardamom powder, pistachios, almonds, raisins and cook for 2-3 minutes.Add khoya and mix well. Add condensed milk and mix. Cook till the mixture forms a lump.
Grease an aluminium tray and spread the burfi mixture evenly. Garnish with some raisins, pistachios and almonds. Press lightly. Cool, cut into desired shaped pieces and serve.
• Potatoes,peeled and grated 2 medium
• Sweet potato,peeled and grated 1 medium
• Ghee 1 tablespoon + for greasing
• Green cardamom powder 1/4 teaspoon
• Pistachios,chopped 6-8 + for garnishing
• Almonds,finely chopped 1 tablespoon + for garnishing
• Raisins 1 tablespoon + for garnishing
• Khoya/mawa,grated 1 cup
• Condensed milk 1/2 cup
Method
Heat ghee in a non stick pan, add potatoes and sweet potato and sauté for 10-15 minutes.
Lower heat, add green cardamom powder, pistachios, almonds, raisins and cook for 2-3 minutes.Add khoya and mix well. Add condensed milk and mix. Cook till the mixture forms a lump.
Grease an aluminium tray and spread the burfi mixture evenly. Garnish with some raisins, pistachios and almonds. Press lightly. Cool, cut into desired shaped pieces and serve.
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