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Dried Fresh Whole Milk and Shredded White Pumpkin Pulp Toffee
Burfi Petha
- Difficulty
Easy
Published 1961
Ingredients
6 ozs 170 g 3 ozs
Method
Shred the cooked white pumpkin (petha) pieces, dry the syrup if there is any, and add khoa (dried fresh whole milk). Mix well and cook on medium heat till the mixture dries up. Remove from the fire and add colouring and the kewra essence or itar. Grease a plate, spread the mixture over it and shape into a square. Decorate with silver leaves and allow it to set. Cut into diamond
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