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Khoya kesar burfi, khoya burfi, Easy Diwali sweet recipes

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kesar+burfi

Khoya kesar burfi, khoya burfi with saffron. Easy khoya recipes to use up and make sweets for Diwali. Step by step pictures recipe.

One of Vj’s friend here always buys sweets from Shree Mithai  when he visits Chennai for us. There will be kesar burfi for sure. I love it. Not very much, still I like it. So wanted to try for so long time. And found this recipe while googling. She even has given how to make Khoya. Though the result was not as I expected, I found this recipe as a quick and easy sweet,which you can make within minutes. Still tastes rich.
What I was expecting was a grainy texture as I tasted khoya kesar burfi from Shree Mithai. But this was on a smooth side, but for peda I think it will be smooth. I bought Khoya for this from Mustafa before 2 weeks, at last used it.

Check my sweet samosa , chandrakala sweets using khoya

kesar-burfi

khoya-kesar-burfi
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Khoya kesari burfi

Khoya kesari burfi, khoya burfi with saffron. Easy khoya recipes to use up and make sweets for Diwali. Step by step pictures recipe. 
Course Sweets
Cuisine Indian
Servings 12
Cup measurements

Ingredients

  • 1 cup Khoya
  • 1/4 cup Sugar
  • 4 strands Saffron
  • 2 tbsp Milk
  • 1 cardamom powdered
  • 1 tsp Ghee for greasing
  • 1 pinch Yellow food colour Optional
  • Pistachios For garnish

Instructions

  • Take crumbled khoya and sugar in a heavy bottomed /non stick pan. Mix in medium flame until sugar dissolves and the mixture becomes gooey.
  • Soak saffron in milk for some time and dissolve well. Add it to the khoya mixture along with cardamom powder and continue mixing in medium-low flame for 7-8 minutes.
  • Grease a pan and pour the mixture in a greased plate. Level it with a greased butter paper or any other flat thing.
  • Let it set and cool down. Cut into desired shapes.You can Garnish with pistachios before setting, over the top and press it.

Notes

  • Initially after making, there was a slight bitter taste, but after hours/next day it was not there. So don't panic like me 🙂
  • I also made plain burfis with khoya. In that, I added 2 drops of rose essence,it was also very nice.
  • You can add a tbsp of curd in first step if you want a grainy texture.

Khoya kesar burfi method:

    1. Take crumbled khoya and sugar in a heavy bottomed /non stick pan. Mix in medium flame until sugar dissolves and the mixture becomes gooey.first step
    2. Soak saffron in milk for some time and dissolve well. Add it to the khoya mixture along with cardamom powder and continue mixing in medium-low flame for 7-8 minutes.secondly
    3. Grease a pan and pour the mixture in a greased plate. Level it with a greased butter paper or any other flat thing.Finally
    4. Let it set and cool down. Cut into desired shapes.You can Garnish with pistachios before setting, over the top and press it.cut

Consume within 2 days. Keep refrigerated. But serve at room temperature. You can shape to cute pedas too and arrange in liners, do it when it is still warm….  Its very very easy right? Do try for Diwali.
Khoya-kesar-burfi-recipe

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Comments

  20. lata raja

    I read this recipe also and wanted to give it a try. Somewhere else it said that you keep mixing even after removing from the flour and bring the texture to smooth…now that I know for a fact you got it right, I will confidently try the same.

    Reply

  45. RAKS KITCHEN

    Khoa (also khoya) is a milk food, made of either dried whole milk or milk thickened by heating in an open iron pan.. —– From web source.
    .you can find it in Indian groceries stores. Otherwise you can mix milk powder (1 cup)with evaporated milk untill you form a sticky firm dough. Freeze it for 30 minutes atleast to make Khoya. Hope this helps you.

    Reply

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