Tuesday, September 27, 2016
Gateway to Sikhism
Mava Burfi

Ingredients:

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

Method:

Mash khoya . Mix in tne sugar. Put into a heavy saucepan.
Cook on slow flame, stirring continuously.
Cook till the mixture is a very soft lump.*

Place on a working board and roll with a rolling pin to 1/2 inch thickness.
Cool a little. Spread on the working board silver foil carefully and evenly.
Make incisions with knife to cut in the desired size and shape.
Note: Burfi is usually cut into 1 1/2 inch squares.

Variation:

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

Serves: 25 helpings
Time required : 1/2 hr.
Shelf life: 10 days

Source: bawarchi.com

 
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The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.
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