Khoya barfi / Mawa burfi

I had been busy these days shifting my house to Coimbatore. Being literally tied up & busy with personal works. Some of my readers asked me to post some easy Diwali sweets / savouries recipes. So I thought of posting a very easy to make, quick burfi recipe, which has been laying in my drafts since long. Khoya barfi or mawa barfi can be made within 15 minutes. I will get back to blogging soon.

INGREDIENTS:

• Khoya - 2 cups (unsweetened) 
• Sugar - 1/2 cup 
• Cardamom - 2 (powdered)
• Cashew - 6 (optional)
• Milk - 2 tbsp
• Ghee - 1 tsp 
• Pistachios - to garnish
• A few drops of rose water or any essence - optional

METHOD:

• Bring khoya to room temperature. Grate or crumble it before measuring.
• Grease a plate with ghee and keep it ready. 
• Soak cashews in hot water for half an hour and  grind it to a thick paste along with milk.
• Slice pistachios and keep ready.
• Heat a heavy bottomed /non stick pan, add ghee. When it melts, add crumbled khoya, cashew paste and sugar.  Mix well, keep the stove to a medium flame and stir continuously until sugar dissolves and the mixture becomes sticky. 
• Add cardamom powder, mix well and stir continuously in medium-low flame until the mixture comes together like a mass. There will be a slight change in the color. 
• Pour the mixture in the greased plate. Level it to 1/2" thick with a greased wooden spatula . Garnish with few sliced pistachios on top.
• Leave it to cool down. Once set, cut into desired shapes. Store khoya barfi in an air-tight container.