Ingredients

– 250 gms khoya, grated

– ⅓cup sugar

– ¼cup water

– 2tbsp cocoa powder

Method

This is a list of ingredients.

In a non stick pan, add a little ghee.

With your fingers, or with a pastry brush, spread the ghee on to the pan.

In a non stick pan, add the water.

Then, add the sugar.

Cook the sugar syrup on a medium flame till it starts to bubble.

You need to check for one string consistency.

Lift up your spoon, and drop the sugar syrup into the pan. If it forms a one string like texture, that is when you achieve the one string consistency.

Add the khoya.

Cook the khoya with the sugar syrup on a medium flame for a few minutes, stirring continuously.

Take it off the heat when the mixture starts to come off the sides of the pan.

Divide the mixture into two parts. One should be slightly less than the other.

Grease a cake tin with ghee.

Add the larger of the two khoya mixtures to the tin and spread it out evenly on the top.

Add cocoa powder to the remaining mixture.

Put it on the khoya mixture on top.

Spread it out evenly.

Let it set for 6-8 hours at room temperature and then invert the buffi out onto a tray.

With a serrated knife, cut into equal pieces.

Serve at room temperature or after it has been chilled in the fridge.