Ingredients

125 gms khoya, grated

40 gms unsalted pistachios (preferably green Iranian pistachios)

100 gms sugar

50 gms water

3tbsp milk powder (optional)

a pinch of green food colouring (optional)

½tsp ghee

Method

This is the list of ingredients.

To a pan, add ghee.

Then, add the water.

Next, add the sugar.

Bring the sugar mixture to a boil. It should have a 2 string consistency. This should take about 4-5 minutes on a medium heat.

Next, add the khoya.

Stir it into the sugar mixture.

Then, add the pistachio mixture.

Mix it in thoroughly. You can add the milk powder at this stage.

Add the green food colour. This is optional.

Keep cooking on a low flame till the buffi starts to leave the sides of the pan.

This is how it should look like when its done.

Grease a cake pan with ghee.

Transfer the burfi to the cake pan.

Even out the top with a spatula and let it set for a few hours.

Once it has set and cooled completely, transfer it onto a plate.

Sprinkle with chopped pistachios on top.

Cut it into even size pieces.

Serve fresh. This will remain fresh at room temperature for about 3 days and for about a week if stored in the refrigerator.