Gulkand Burfi With Bournville Flakes For World Milk Day

Ingredients

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Cook Base

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Heat ghee and add khoya. Stir and cook for 2-3 minutes then pour in condensed milk. Mix well.

Add Flavor

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Stir in gulkand, cardamom, and rose water. Cook on low heat until it thickens.

Set Burfi

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Transfer mixture onto a greased tray and flatten. Cool for 5-10 minutes on room temperature.

Add Bournville

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Sprinkle grated Bournville dark chocolate on top. Set in the fridge for 30 minutes and slice to serve.