Khoya sweet recipe/Toffee-khoya burfi/Khoya with palm sugar
Palm sugar or panakarkandu is murky,cloudy kind of sugar got from palm tree.These days we use refined sugar,but in those days they used palm sugar in abundance even for making sweets.It is stickier than cane sugar and also healthier than normal white sugar with loads of calcium in it.When I tried this khoya sweet recipe the result was like this,it was sticky,gooey and tasted like a toffee.
“Tat-ta-daaa” I named this Khoya sweet recipe as Toffee-khoya burfi.The color of the sweet came out brown because of palm sugar but the taste was just “out of the world”. I feel the taste of palm sugar is more delectable than white sugar even though its color is not appealing.I have used sugarless khoya which gives main body to the whole recipe.Kesar or saffron is another main ingredient which gives a notable aroma and flavor to this awesome dish.Toffee-khoya burfi is slightly chewy and flavorsome that every sweet craving person will appreciate it by all means.
Sugarless khoya – 1 cup
Palm sugar – 200 grams
Saffron – few strands
Milk to dissolve saffron – 3/4 cup
Ghee – 4 tbsp
1.Grind palm sugar to powder and boil it with water and filter it to remove impurities and keep aside.
2.Mix saffron in warm milk
3.In a kadai add ghee and fry the khoya in it.
4.Then add palm sugar water to it and let it boil.
5.Add saffron mixture when it becomes thick.
6.Let it boil.
7.When the content gives out white bubbles switch off the stove.
8. Pour it in a ghee greased tray.
9. Cut it.
10. Let it cool.