1 cup – Khoya/Khova/Mawa, crumbeled
1/4 cup – Sugar
2 tbsp – Milk
1 pinch Saffron
2 tbsps – Dry rose petals
1 tbsp – Almond flakes
Makes 20 small (1″ dia) barfis.
Soak saffron in hotmilk for half an hour. Rub inbetween fingers to extract as much colour and flavour as possible.
Take khova in a non stick deep pan. Fry it over medium heat for a minute.
Now add saffron milk and sugar and stir well. Cook over medium heat. The mixture will liquify intially and as you cook it will start thickening. Keep stirring otherwise it will catch to the bottom of the pan. This step will take almost half an hour.
Once the mixture thickens transfer it onto a plate. Let it cool a bit. Add rose petals. When it is warm enough for you to handle it, grease your palms with ghee and knead the mixture well.
Divide into equal parts. Make balls out of it.
In a plate take rose petals and almond flakes. Place the balls on this rose almond mixtur and press to flatten the burfis.
Let it cool and store it in an airtight box. Don’t let it sit open. It will dry up and get hard.