cibobook – For Food Lovers

Be a chef at your home!

Ghiaa Burfi

on June 20, 2012

This is one of my favorite Eastern confection. The name is derived from the Persian word barf which means “snow”, since barfi is similar to ice/snow in appearance.



Lauki (Ghia) 1 kg shredded

-Milk 1 1/2 litre

Khoya 500gms

-Pistachios 100gms

-Ghee 1 cup

-Sugar 1 cup

-Silver thin foil ( Vark) for decoration.

-Small cardemoms 2-3 crushed

-Green food color (optional) few drops


Heat ghee in a pan, add crushed cardemoms and fry a little. Add shredded ghia in it and fry till all its water dries up and it shrinks in volume.

-Add milk and let it cook to evaporate completely.

-Add sugar and cool well and it becomes completely dry. Add food color and mix.

-Finally add half of the khoya and mix well. And remaining half for the decoration.

-Garnish with chopped postachios and remaining khoya and vark.  Leave it to set. And cut in squares.

Viola! absolute delicious sweet pleasure is ready!









Health Tip: Eating vegetables and fruit provides more fibre than juice. When having juice, pick 100% fruit juice over fruit flavoured drinks, punches or cocktails. Fruit flavoured drinks do not count as Food Guide Servings of vegetables and fruit.Choose lower sodium vegetable juices – many vegetable juices contain a lot of added sodium (salt).



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