• 1/2 cup Milk
• 1/4 cup Sugar
• Few Saffron strands
• 1/4 cup Ghee
• 1 1/2 cup Milk powder
• Chopped Almonds
• Chopped Pistachios
• Chopped Cashew nuts
• Few Rose petals
• 1 tsp Gulkand
• A drop of Food color (Optional)
Method: Halwai style stuffed Burfi Recipe
• Heat up a pan on medium heat and add milk, sugar, saffron.
• Mix well and bring it to boil.
• When sugar dissolves add ghee and mix well.
• Add milk powder and mix in quickly.
• Cook the mixture for about 4-5 minutes.
• Turn off the gas and let the mixture cool down completely.
• For making stuffing mix almonds, pistachios, cashew nuts, rose petals, gulkand and 1 tsp milk powder mixture together really good.
• Add food color and mix well. Stuffing is ready.
• Adding food color is optional. You can skip it if you don’t want.
• Take a portion of milk powder mixture and spread it evenly on a butter paper into a rectangle.
• You can roll it with the help of rolling pin too.
• Fill in the stuffing at then center and cut off the excess portion of the cover.
• Lift the edges and seal them well to make roll.
• Wrap the roll in the butter paper and transfer it into the freeze to set for about 30 minutes.
• Take out and remove the butter paper and cut it into pieces. Mithai roll is all ready.
• It has shelf life of about 4-5 days at room temperature and 15 days in freeze.
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