JAVVARISI KHOA SOFT BURFI : Mallika Badrinath Recipes | Diwali Special

INGREDIENTS
Small SAGO – 1 CUP
SUGAR – 1¼ CUP
KESARI COLOR – 2 PINCHES
SAFFRON – 2 STRANDS
MILK KHOA – 100 GMS
GHEE – AS REQUIRED

METHOD:
1. SOAK SAGO IN ENOUGH WATER OVERNIGHT (8HRS)
2. HEAT A PAN WITH SUGAR, WATER, SAFFROM, KERASI COLOR.
3. ALLOW TO BOIL WELL, ADD SOAKED SAGO AND COOK TILL IT TURNS THICK AND MASS
4. ADD GHEE, MIX WELL AND POUR ON A GREASED BURFI PLATE. SPREAD CRUMBLED KHOA ON TOP.
5. DECORATE WITH FRIED ALMONDS OR PISTA. CUT INTO SQUARES