Beej ki burfi (mingi paag)

Name: Beej ki burfi (mingi paag)
Total time: 3600 s
Yield: 12 servings
Cuisine: Indian
Ingredients: 1/2 cup melon seed; 1 tbsp ghee; 1/4 cup khoya; 1/2 cup sugar; 1/2 cup water; 1 greased plate to set the burfi in

Shivani Varshney @cookwithshivani

Udaipur

#JSC #faralirecipes #cookpad #cookpadindia #cookwithshivani #tastyfoodbyshivanivarshney

Shivani Varshney @cookwithshivani

Udaipur

#JSC #faralirecipes #cookpad #cookpadindia #cookwithshivani #tastyfoodbyshivanivarshney

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Ingredients

1 hr

12 servings

1/2 cupmelon seed
1 tbspghee
1/4 cupkhoya
1/2 cupsugar
1/2 cupwater
1greased plate to set the burfi in

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Steps

1 hr

1

Roast the seeds on a griddle till they start to splutter and take out on just a suggestion of colour. Remove from the pan and set aside to cool.
2

Place a heavy based pan on the stove. Put khoya and saute till it appears to be of uniform consistency and looks slightly fried. Turn off the heat.
3

In another pan, warm the sugar and water together over low heat, stirring a few times till the sugar dissolves.
4

Make sure to not let it boil before the sugar dissolves.
5

Once the sugar dissolves, let the syrup boil over high heat till it thickens, cook till a little blob dropped in cold water stays a blob soft ball consistency.
6

Mix immediately with the cooled khoya stirring vigorously to blend well add melon seed mix well.
7
8

As you mix it in, it will begain to set. So, it is essential to blend it in as fast as you can.
9

Transfer onto the greased plate, pat to level, and leave to cool and set.
10

Cut into pieces of desired size using a sharp knife. Arrange in a serving dish and serve.....