MAIDA - 2 CUP

firstly, in a large kadai take 1 cup ghee and 2 cup maida

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COMBINES WELL

roast on low flame making sure the maida is well combined.

2

GHEE ABSORBED

keep roasting, after 10 minutes the ghee is absorbed by the madia

3

TURNS FROTHY

continue to roast and the madia will turn frothy

4

SILKY SMOOTH TEXTURE

after roasting for 15 minutes, the maida will turn into a silky smooth paste

5

TRANSFER TO BOWL

transfer to the bowl allowing it to cool

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THICK PASTE

continue to mix using a spoon until the mixture reaches room temperature

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SUGAR - 1.5 CUP

now in a mixi jar take 1½ cup sugar and 3 pod cardamom

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SUGAR POWDER

blend to smooth powder. you can alternatively use 2 cup of powdered sugar.

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POWDERED SUGAR

add the powdered sugar (in batches) to the cooled maida mixture

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WELL COMBINED

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.

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POWDERED SUGAR

now add the remaining sugar powder and mix well

12

THICK PASTE

mix forming a thick paste

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TRANSFER

transfer the mixture to a tray lined with butter paper.

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SPREAD & LEVEL

press and flatten making sure it is well set.

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REFRIGERATE - 30 MIN

refrigerate for 30 minutes, or keep on the counter for 2 hours to set

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CUT PIECES

after 30 minutes, unmould the burfi and start to cut into pieces

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READY TO EAT

finally, enjoy halkova or maida bufi or palkova for a week when refrigerated.

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