Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Khoya Burfi

Traditional Recipe 12: Khoya Burfi recipe

🧺 Ingredients

• Khoya (milk solids): 300g (or 500ml milk reduced to 200g)
• Ghee: 80ml
• Sugar: 120g
• Cardamom (crushed): 3g
• Nutmeg (grated): pinch
• Dry fruits (chopped): 60g (almonds 25g, cashews 20g, raisins 15g)
• Oil (for greasing): 10ml

👩‍🍳 How to make Khoya Burfi

1. If making khoya: Heat milk in a heavy-bottomed pan over high heat (200°C). Reduce gradually, stirring frequently, for 30-40 minutes until milk becomes thick, grainy, and light brown in color. This is khoya.
2. If using ready-made khoya (300g), crumble it finely in a bowl.
3. Grease an 8x8 inch baking pan with oil (10ml).
4. Heat ghee (80ml) in a heavy-bottomed pan over low heat (120°C).
5. Add crumbled khoya (300g), stirring constantly.
6. Cook over low heat (120°C) for 5-7 minutes, stirring frequently, until khoya turns light golden and fragrant.
7. Add sugar (120g), mixing thoroughly.
8. Continue cooking over low heat (120°C) for 5-6 minutes, stirring constantly, until mixture becomes thick and glossy, pulls away from pan sides slightly.
9. Add crushed cardamom (3g), grated nutmeg (pinch), and chopped dry fruits (60g). Mix well.
10. Pour into greased pan, spread evenly using an oiled spatula.
11. Let cool for 15-20 minutes until firm.
12. Cut into 16 equal squares or diamond shapes using an oiled knife.
13. Let cool completely before removing from pan.
14. Store in an airtight container for up to 3 weeks.

Track the macros of Khoya Burfi and 100s of Indian dishes with Nutri Macro India.