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China Grass Burfi is my signature sweet dish. This is prepared using China Grass, known as agar-agar, khova, milk and sugar. Kewra essence is used for flavoring.
Ingredients:
Milk – 1 litre
China Grass/Agar Agar – 45 gms
Khova/Mawa/Thickened Milk – 200gms
Kewra (Keora) /Rose Essence – 1 1/2 tsps
Sugar – 1 1/4Â cup (1 cup = 300ml measure)
Water – 375 ml
Chopped pistachios, almonds and cashews – 1/2 cup
Method:
-
- Boil water.
- Wash china grass and add them to the boil water.
- Boil for about 10 minutes until china grass melts completely.
- Add milk and cook for for about 5 minutes.
- Pulse khova twice. Add it to boiling milk. Mix well to avoid any lumps.
- Add sugar and kewra essence. Boil until the milk thickens little bit.
- Meanwhile, grease a square/rectangle bowl/tin with little ghee.
- Turn off the heat of the boiling milk and pour it into the greased bowl.
- Garnish with chopped dry fruits.
- Let it set for 1-2 hours.
- Refrigerate until served.
- Cut into squares and serve chilled.