-
Keep all the ingredients ready.
-
Melt the jaggery with 1/3 cup water, once melted filter and again boil it.
-
When it foams and gets thick syrup consistency as shown in video remove from flame.
-
In another pan melt ghee, add the broken wheat.
-
Saute for a minute and then add khoya / mawa and paneer or ricotta cheese.
-
It turns soft and add cardamom powder and baking powder.
-
Now add filtered jaggery syrup.
-
Cook until all the moisture evaporates and the burfi mixture turns to a rolling non sticky texture.
-
I didn't use non sticky pan, still it won't stick much in ordinary pan as shown in video.
-
In a greased glass bowl or plate or in parchment paper add the burfi mixture.
-
Level it add the chopped/ silvered nuts, press them so that it sticks on the burfi.
-
When they are cooled completely slice them in to pieces.
-
I got 9 pieces as shown in the pictures.