1. 500 gms khoya
2. 300 gms. powdered sugar
3. 1 tsp. cardamom powder
4. 2 sheets silver foil (edible)

1. Mash khoya . Mix in tne sugar. Put into a heavy saucepan.
2. Cook on slow flame, stirring continuously.
3. Cook till the mixture is a very soft lump.*
4. Place on a working board and roll with a rolling pin to 1/2 inch thickness.
5. Cool a little. Spread on the working board silver foil carefully and evenly.
6. Make incisions with knife to cut in the desired size and shape.

Note: Burfi is usually cut into 1 1/2 inch squares.

Variation:

1. To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3.
2. In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.
3. Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.
4. Continue as for mavaburfee.