If making from scratch, follow this recipe:
Heat the milk in a large pan on high flame and bring it to boil while stirring occasionally.
Now reduce the flame,keep stirring.
When the milk gets thick, remove it from the flame.
Your thick milk should be solid like picture below
Now add sugar to the thickened milk, stir till it dissolves and allow it to cool.
After the mixuture gets cool, add cardamom powder and pistachios to it. Mix properly.
Spread the mixture evenly on a greased metal tray.
Press silver sheets on the mixture.
When the mixture gets set, cut it into medium-sized squares.
Khoya Burfi is ready to serve.
If making with ready khoya or milk powder, follow these steps:
Milk powder looks like below
and if using milk powder, you can add little bit ghee and couple of tbsp milk to make it like khoya. Heat little bit ghee and 2-3 tbsp milk in a wide pan, add milk powder and cook till milk is mixed with ghee. Do not overcook. Turn off stove before it starts sticking.
Spread the khoya (or milk powder) let it dry a bit. Add a bit of water to the sugar until it gets wet. Cook the sugar on medium flame until it froths and starts sticking to the sides. Do not overcook. Cook till only sugar is disolved but should not get thick syrup. Now add the cardamom powder and nutmeg and mix well. Now the khoya and mix well and while adding it immediately remove from the stovetop and mix well. Now spread the mixture evenly on a greased metal tray. Top it off with sliced almonds, coarsely chopped pistas or whole charoli.
Want to make using Ricotta cheese? Follow the recipe below:
3 lbs ricotta cheese
4 ounces unsalted butter
2 1/2 cups sugar
2 1/2 cups non-fat powdered milk
1 1/2 cups coarsely crushed almond
2 teaspoons crushed cardamom
6 edible silver foil, garnish (Varak) (optional)
Cook the Ricotta cheese and butter on low to medium heat. (Sometimes the Ricotta splatters; keep it half covered at low to medium heat, stirring often to avoid burning.) After about ½ hour, stir in the sugar and dry milk. Cook, while stirring, until the Ricotta is of dry consistency, like paste that can be easily spread (10 to 15 minutes). Mix in the almonds and crushed cardamom.
5. Spread in a non-stick 12x18" cookie sheet, about 1/3 inches thick. Pat gently with wax paper or spatula to make it even. Cover with the varak sheets for decorative look. Cut into squares or diamond shape when cool.
Using Microwave to prepare burfi, follow recipe direction below:
Cook the Ricotta in the microwave oven, starting with
5 minutes at high. You can also cook it in the conventional oven. May add about ½ cup cocoa powder along with sugar to give chocolate taste and look. Or add about 1 cup slightly roasted and ground sesame seeds,
along with other nuts, towards the end of cooking.