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Khurchan Mawa Burfi Recipe in Urdu

Khurchan Mawa Burfi Recipe in Urdu




    1. To prepare Khurchan Mawa Burfi Recipe Made With Ghee Residual, heat ghee in a kadai and fry chopped cashews and raisins and drain on a plate to keep aside.
    2. In the same kadai, add besan and roast till aroma fills in the kitchen and the flour turns brownish in color.
    3. Collect the roasted flour in a bowl and sift with a sieve.
    4. Add ghee khurchan in the flour, mix with a spoon or fork and keep aside.
    5. Heat mawa in pan/wok till it loosens, add condensed milk and sugar and stir well.
    6. Now add cardamom powder and flour mix slowly and keep stirring vigorously to avoid forming lumps.
    7. Keep stirring continuously till everything combines, comes together and starts forming a lump.
    8. Turn off the gas and spread the mix thick on a greased pan and sprinkle some chopped nuts all over. You could use the edible silver foil to decorate, as well.
    9. Let the mix set nicely, this might take 1-2 hours or more and then cut into desired shapes.
    10. Store in a clean dry box and consume Khurchan Mawa Burfi Recipe within 2-3 days.
    11. Khurchan Mawa Burfi Recipe made with Ghee Residual is a melt in mouth barfi that can be served during tea time with Masala Chai and Healthy Nankhatai.
    Dahi Baray Recipe by Uzma Sehar
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    1 cup Khurchan (leftover from homemade ghee) , or ghee
    1 cup Gram flour (besan)
    1 cup Khoya (Mawa) grated
    1/2 cup Sugar
    1/2 cup Condensed Milk
    1 teaspoon Cardamom Powder (Elaichi)
    2 tablespoons Ghee
    2 tablespoons Cashew nuts
    2 tablespoons Raisins
    1 Edible Silver Foil/Leaf (Chandi Ka Vark) to garnish, optional
    Dahi Baray Recipe by Uzma Sehar

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