Egg Burfi


Eggs – 10, large
Cardamoms – 15
Sugar – 1 1/2 cup
Corn Oil – 1 1/4 cup
Ghee – 1 tblsp
Powdered Milk – 2 cups

1. Blend the eggs along with cardamom and sugar for 10 minutes. The eggs will become thick, frothy and completely amalgamated.
2. Heat the oil and ghee in a heavy based pan, add the powdered milk and saute, stirring continuously, for 4 minutes.
3. Add the beaten eggs and simmer on low heat, stirring continuously, until the mixture forms tiny granules.
4. Transfer to a shallow plate and allow it to cool then cut into squares.

Subscribe to our Newsletter

Receive the latest recipes & kitchen tips !

Thanks for subscribing. Please check your mail and confirm the subscription.

Something went wrong.

Leave a Comment

Your email address will not be published. Required fields are marked *