- 1 cup maida
- 1/2 cup ghee
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup orange juice
- 3-4 drops yellow food coloring (optional)
- peel of two oranges
Heat the ghee in a wok
Add the maida and cook on medium-low, stirring frequently, till the maida is golden in color
Take this out in another bowl and add the milk, sugar, orange juice and orange peels to the same kadhai in which you were cooking the maida in ghee.
Cook on medium-high till you have a syrupy mixture. It took about 12 minutes or so for me.
Add the food coloring and stir. Food coloring is another thing that I am not crazy about but I added about 3 drops nevertheless.
Add the maida and ghee mixture and cook on medium low till the ghee starts to leave the sides...
Put the mixture in a greased pan or casserole and spread. I used a small 6 inch by 6 inch casserole. If you use a larger one, the burfi will be flatter.
Allow the mixture to cool and regardless of what the engineers may say, let it cool completely before attempting to cut it into cubes or diamonds. I let the engineer have his say - he had helped stir, you know! - so the edges of my orange burfi are not as smooth as they could be.