Cranberry Burfi


• 500 gm Khoya
• 200 gm Sugar
• 150 gm Cranberry chopped
• 75 gm Chopped nuts (Cashew & Almonds)
• 03 gm Green Cardamom powder
• 15 gm Pistachio slivers


Grate khoya and add sugar and mix well

Cook on slow fire till khoya and sugar melts to a smooth uniform mix and it thickens

When it separates from the kadai add cardamom powder, chopped nuts and cranberry,mix well

Transfer this mixture to greased tray lined with butter paper and flatten to one inch thickness evenly

Top this with almond slivers and pat gently

Allow to cool for 3 hours to set the burfi, De-mould and cut