II Singhare Ki Burfi II


  • 1/2 cup singhare ka atta
  • 1/2 cup khoya
  • 1/2 cup sugar
  • 1/4 tsp green cardamom (chotti elaichi) powder
  • 2 tbsp ghee (Clarified butter)
  • 1/2 cup water
  • Preparation:
  • Stir-fry the atta in the ghee over low flame, till the atta darkens a bit, taking care not to scorch the flour.
  • Transfer it  to another pan and stir-fry the khoya in this pan till it becomes of uniform consistency and looks a bit fried.
  • Mix the atta and the cardamom powder and set aside to cool.
  • Dissolve sugar into the water over low flame, when dissolved, increase the flame and bring to a boil, letting the syrup cook till thick.
  • Remove pan from the flame and mix immediately into the cooled  mixture, stirring continuously , to mix well.
  • Transfer onto the greased plate, level it and allow to cool. When cool and set, cut into pieces, using a sharp greased knife.