Add some butterscotch twist to the traditional Barfi, your kids are going to love this delicious mithai.
BUTTERSCOTCH BURFI
Ingredients
½ cup butterscotch pearls + for garnish
400 grams khoya/mawa
2 tbsps ghee
1 cup powdered sugar
¾ tsp green cardamom powder
10-12 pistachios, blanched, peeled and slivered
Method
1. Grate khoya on a plate and coarsely crush butterscotch pearls, set aside.
2. Heat ghee in a non-stick pan, add khoya and sauté on low heat till it melts. Add sugar and green cardamom powder and mix well. Cook till the sugar melts.
3. Add the coarsely crushed butterscotch pearls and mix well. Cook for a minute and take the pan off the heat.
4. Transfer the mixture into a lined burfi tray and spread the mixture evenly. Sprinkle butterscotch pearls, slivered pistachios and keep aside for 1-2 hours or till it cools to room temperature. Refrigerate till set.
5. Garnish with silver warq, cut in squares and serve as required.
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