Ingredients

Milk - 3 cups

Sugar - 2 and 1/2 cups

Rava - 2 tablespoons

Ghee - 3 table spoons

Cardamom - 3 nos

Method

In a heavy bottomed pan heat 1 table spoon ghee on a medium flame and fry the rava till it turns whitish.

Add the milk and allow to boil for 15 minutes on a low flame.

Add the sugar and cardamom powder and keep cooking on a medium to low flame, stirring continously.

When it reaches a thick consistency say in about 15 minutes add the remaining ghee and keep stirring.

In another 5 minutes it will be ready for pouring on to a greased tray.

The right time would be to check the sides of the pan for white powder.

Pour on to a greased tray and mark the shape after 5 minutes, with a sharp knife.

Note:

For all burfis use the exact amount of sugar mentioned in the recipe.

The sugar should reach the crystalisation level.To check this pour a small amount of the burfi on the greased tray, while cooking the rest on low flame.If it solidifies in a minute or two then your burfi is ready.