Indulge in the rich flavors of Indian sweets with Pineapple Khoya Burfi, a delightful confection that combines the sweetness of juicy pineapples with the creaminess of khoya (milk solids). Bursting with tropical goodness and infused with aromatic cardamom, this delectable treat promises to transport your taste buds to a world of pure bliss. Perfect for celebrations, festivals, or simply as an after-meal indulgence, Pineapple Khoya Burfi is a favorite among sweet enthusiasts of all ages. Join us on a culinary journey as we unravel the secrets behind this mouthwatering Indian sweet delight. Get ready to savor the perfect blend of flavors and textures that make Pineapple Khoya Burfi an irresistible treat that leaves a lasting impression.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
1 cup khoya (mawa), crumbled
1 cup fresh pineapple, finely chopped or pureed
1 cup sugar
1/2 cup desiccated coconut
1/2 teaspoon cardamom powder
2 tablespoons ghee (clarified butter)
A handful of chopped pistachios and almonds for garnish
Method- If you are using store-bought khoya, grate or crumble it finely to ensure a smooth texture. Alternatively, you can make khoya at home by simmering milk in a heavy-bottomed pan until it thickens and reduces to a solid mass. Stir continuously to avoid burning.
- In a separate pan, heat one tablespoon of ghee over medium heat. Add the finely chopped or pureed pineapple to the pan and cook for a few minutes until the moisture reduces, and the pineapple becomes slightly caramelized. Set the sautéed pineapple aside.
- In the same pan, add the crumbled khoya and sugar. Mix well and cook on low heat until the sugar dissolves and the khoya starts to thicken. Stir continuously to avoid sticking to the bottom.
- Add the sautéed pineapple and desiccated coconut to the khoya-sugar mixture. Continue to cook and stir for another 8-10 minutes until the mixture thickens and leaves the sides of the pan. Add the cardamom powder and mix well to infuse the burfi with a delightful aroma.
- Grease a square or rectangular tray with ghee. Transfer the prepared burfi mixture to the tray and spread it evenly using a spatula. Garnish with chopped pistachios and almonds, pressing them lightly into the burfi.
- Allow the Pineapple Khoya Burfi to cool at room temperature for about 2 hours. Once set, cut the burfi into desired shapes, such as squares or diamond patterns.
- Serve the Pineapple Khoya Burfi as a delightful sweet treat after meals or during festive celebrations. Store any leftovers in an airtight container in the refrigerator for up to a week.