Ingredients
• Ripe bananas,chopped 1 cup
• Mawa (khoya),grated 1 cup
• Sugar 1/2 cup
• Ghee for greasing
• Cashewnuts,coarsely ground 1/2 cup
• Milk 1/4 cup
Method
Grease a six-by-eight-inch straight-sided shallow tray with a little ghee.
Place a non-stick pan on medium heat. Add the bananas and grated khoya; cook, stirring at regular intervals to prevent the mixture from scorching.
Cook till the ghee begins to ooze from the mixture. Add the sugar and cashew nut powder, and mix. Continue to cook, stirring continuously, till the mixture turns a rich brown. Add the milk and cook till it starts leaving the sides of the pan.
Pour the mixture into the greased tray, level the surface and set aside to cool. Cut into desired shapes and serve.
As there is khoya in this burfi, it should be eaten as soon as possible.
• Ripe bananas,chopped 1 cup
• Mawa (khoya),grated 1 cup
• Sugar 1/2 cup
• Ghee for greasing
• Cashewnuts,coarsely ground 1/2 cup
• Milk 1/4 cup
Method
Grease a six-by-eight-inch straight-sided shallow tray with a little ghee.
Place a non-stick pan on medium heat. Add the bananas and grated khoya; cook, stirring at regular intervals to prevent the mixture from scorching.
Cook till the ghee begins to ooze from the mixture. Add the sugar and cashew nut powder, and mix. Continue to cook, stirring continuously, till the mixture turns a rich brown. Add the milk and cook till it starts leaving the sides of the pan.
Pour the mixture into the greased tray, level the surface and set aside to cool. Cut into desired shapes and serve.
As there is khoya in this burfi, it should be eaten as soon as possible.
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