Singhare ki burfi
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- Stir-fry the atta in the ghee over low flame, till the atta darkens a bit, taking care not to scorch the flour.
- Transfer it to another pan and stir-fry the khoya in this pan till it becomes of uniform consistency and looks a bit fried.
- Mix the atta and the cardamom powder and set aside to cool.
- Dissolve sugar into the water over low flame, when dissolved, increase the flame and bring to a boil, letting the syrup cook till thick.
- Remove pan from the flame and mix immediately into the cooled mixture, stirring continuously , to mix well.
- Transfer onto the greased plate, level it and allow to cool. when cool and set, cut into pieces, using a sharp greased knife.
This recipe was contributed by shalinivenkatesh on 08 Dec 2006
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