Singhara Ke Burfi Recipe

By | Published | Burfi | One Comment


1/2 cup Singhara flour (waterchestnut flour),
2 tbsp Ghee,
1/2 cup Khoya,
3/4 cup sugar,
1/2 cup water, and
1/2 tsp cardamom powder.


* Stir-fry flour in ghee in a heavy pan to a light pink color over low flame.
* Transfer immediately to another vessel.
* Stir-fry Khoya in the pan till there are no lumps and it is of light pink color.
* Mix cardamom powder and flour to it.
* Set aside for cooling.
* Make a thick syrup by boiling water and sugar till it is of thicker consistency. (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency.)
* Remove the pan from flame.
* Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well.
* Grease a plate and transfer the mixture to it.
* Level it and cool it.
* When cool and set, cut into pieces, using a sharp knife.
* The Burfee is ready to serve.
* Makes about 15 to 18 burfis.

Feel free to comment or share your thoughts on this Singhara Ke Burfi Recipe from Awesome Cuisine.

One thought on “Singhara Ke Burfi

  1. bhagyashree said on September 23, 2011 at 12:50 pm

    its good for the fast n so much easy to make

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