Follow these steps for perfect results
Thandai Masala
Bottle Gourd
grated
Khoya
Sugar
Ghee
Cashew nuts
chopped
Almonds
chopped
Cardamom Powder
Green food color
Cherry Preserve/Jam
Heat ghee in a pan and add grated bottle gourd.
Cook bottle gourd for 6-7 minutes until soft.
Add sugar and cook until the mixture becomes dry.
Add mawa, thandai masala, chopped cashews, chopped almonds, cardamom powder, and green food color (optional).
Mix everything well.
Grease an aluminum tray with ghee.
Pour the mixture into the tray and spread it evenly.
Let it cool down for 3-4 hours.
Cut into desired shapes.
Spread cherry glaze on the burfi and garnish with chopped almonds.
Serve as a dessert.
Expert advice for the best results
Adjust the amount of sugar to your liking.
Roast the nuts before chopping for enhanced flavor.
Ensure the bottle gourd is well-drained to prevent a soggy burfi.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Cut into squares or diamonds. Garnish with chopped almonds and a drizzle of cherry glaze.
Serve chilled or at room temperature.
Pairs well with a scoop of vanilla ice cream.
Spiced tea complements the burfi.
Discover the story behind this recipe
Popular during festivals and celebrations.
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