MAIDA - 2 CUP
firstly, in a large kadai take 1 cup ghee and 2 cup maida
roast on low flame making sure the maida is well combined.
keep roasting, after 10 minutes the ghee is absorbed by the madia
continue to roast and the madia will turn frothy
SILKY SMOOTH TEXTURE
after roasting for 15 minutes, the maida will turn into a silky smooth paste
TRANSFER TO BOWL
transfer to the bowl allowing it to cool
continue to mix using a spoon until the mixture reaches room temperature
SUGAR - 1.5 CUP
now in a mixi jar take 1½ cup sugar and 3 pod cardamom
blend to smooth powder. you can alternatively use 2 cup of powdered sugar.
add the powdered sugar (in batches) to the cooled maida mixture
mix well until the mixture is well combined. make sure to add sugar only after the mixture is cooled completely, else there are chances for sugar to melt and turn watery.
now add the remaining sugar powder and mix well
mix forming a thick paste
transfer the mixture to a tray lined with butter paper.
SPREAD & LEVEL
press and flatten making sure it is well set.
REFRIGERATE - 30 MIN
refrigerate for 30 minutes, or keep on the counter for 2 hours to set
after 30 minutes, unmould the burfi and start to cut into pieces
READY TO EAT
finally, enjoy halkova or maida bufi or palkova for a week when refrigerated.