Step-by-Step Instructions

1. 1.Heat Ghee and Roast Maida

   Place a large pan on the stove and add 50g of Desi Ghee. Once the ghee is warm, add 0.5 kg of maida flour. Roast the maida over medium heat, stirring continuously, until its color changes to a light golden brown and it releases a fragrant aroma. This process takes approximately 10-12 minutes. Once roasted, transfer the maida to a separate bowl.

2. 2.Prepare the Sugar Syrup

   In the same pan, add 250g of sugar, the remaining 50g of Desi Ghee, and 100g of gur (jaggery). Pour in 0.5 kg of fresh milk. Stir the mixture well to combine. Add a pinch of lemon juice to help curdle the milk slightly, which contributes to the burfi's texture. Continue to cook and stir until the sugar and jaggery dissolve and the mixture thickens into a syrup.

3. 3.Add Flavoring and Roasted Maida

   Once the syrup has thickened, add 1 teaspoon of Sabaz Elachi powder (green cardamom powder) for aroma. Immediately add the previously roasted maida flour to the syrup. Mix vigorously and continuously to ensure the maida is fully incorporated into the syrup and no lumps form. Continue cooking and stirring until the mixture becomes a thick, cohesive dough-like consistency that pulls away from the sides of the pan.

4. 4.Cool and Knead the Mixture

   Remove the pan from the heat. Continue to stir the mixture for a few minutes to help it cool down slightly. Once it's cool enough to handle but still warm, transfer the burfi mixture to a large, clean bowl. Knead the mixture thoroughly with your hands, similar to kneading dough, until it becomes smooth and pliable. This step helps achieve a fine texture for the burfi.

5. 5.Prepare Tray and Spread Burfi

   Take a flat tray and lightly grease it with Desi Ghee to prevent sticking. Sprinkle a generous amount of sliced almonds evenly over the greased tray. Carefully transfer the kneaded burfi mixture onto the prepared tray. Using your hands or a spatula, press and spread the mixture evenly across the tray to your desired thickness.

6. 6.Garnish and Chill

   Sprinkle more sliced almonds on top of the spread burfi mixture. Gently press them down so they adhere. For an elegant finish, carefully apply silver leaf (Chandi ke Warq) over the burfi. Allow the burfi to cool completely and set at room temperature or in the refrigerator for at least 1-2 hours until firm.

7. 7.Cut and Serve

   Once the burfi is firm, use a sharp knife to cut it into desired square or rectangular pieces. Carefully lift the burfi pieces and arrange them on a serving plate. The burfi is now ready to be enjoyed.