Murgh-ki-Burfi

Name: Murgh-ki-Burfi
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: Yield: 1 kg/2¼ lb
Cuisine: Indian
Ingredients: Chandi-ka-Varq (silver leaves); Chandi-ka-Varq (silver leaves); 200 g/1 cup Sugar; 800 g/1¾ lb Khoya*; 10 ml/2 tsp Milk; 1 g/2 tsp Saffron; 2 drops Vetivier; 10 g/2 tsp Green Cardamom powder; 20 g/3 Tbs Pistachio; 20 g/3 Tbs Almonds; 300 g/⅔ lb Breasts of Chicken

Preparation info

Yield:
1 kg

Difficulty
Medium
Ready in
1 hr 40

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

This is an incredible dessert—a chicken sweetmeat, which can also be made from lamb mince.

Ingredients

300 g/⅔ lb Breasts of Chicken
800 g/1¾

Asia
India
Dessert
Gluten-free

Method

Preparation

THE CHICKEN: Clean, remove the skin, debone, mince and refrigerate for 15 minutes. Mince again, refrigerate for 15 minutes and mince a third time. Put the mince in a handi, add water (approx 1 litre/4 cups) and whisk until homogenised. Force the homogenised liquid through fine muslin into a kadhai, and reduce over medium heat, stir