|Rose essence||4 Drop|
Grate khoya and divide into two portions.
Combine cocoa with one part and leave one plain.
Combine sugar and water (enough to cover sugar) in a pan and place on fire.
Stir till sugar is dissolved.
Bring it to boil.
Sprinkle milk to clarify syrup.
Strain syrup and bring it to boil again.
Boil till it reaches three thread consistency.
Stir with a spatula all the time, also after removing the pan from fire.
As the syrup cools it will become thick and white.
Let it cool completely.
Blend half the syrup in cocoa mixture and other half in the plain khoya.
Add vanilla to cocoa and rose essence to plain mixture.
If necessary, knead the mixtures with hands.
Pat plain mixture 1/3 inch thick on a greased square tray.
Pat chocolate mixture on top of white mixture.
Apply silver foil.
Chill for one hour.
Cut burfi into pieces with a sharp knife.
Serving size: Complete recipe
Calories 1899 Calories from Fat 626
% Daily Value*
Total Fat 71 g109.8%
Saturated Fat 44.6 g222.8%
Trans Fat 0 g
Cholesterol 244 mg81.3%
Sodium 939.8 mg39.2%
Total Carbohydrates 264 g88.1%
Dietary Fiber 10 g39.8%
Sugars 247.3 g
Protein 72 g144.3%
Vitamin A 46.1% Vitamin C 35.8%
Calcium 233.7% Iron 29.7%
*Based on a 2000 Calorie diet