Kesar Burfi with Khoya / Kova - Simple Diwali sweet recipe / Deepavali recipe

I normally buy sugarless khoya / Palkova. I use it to do gravy for Chapathi either kurma or Malai kofta. I had some left over Khoya and decided to try burfi with it. It is very simple. It taste really good. For me I eat milk based sweet. But it has to be really fresh. This makes it perfect for it as it so easy and you can do it well under 20 mins


Sugarless Khoya - 1.5 cup
Sugar - 1/4 cup (increase if you want sweeter burfi)
Saffron - 7-9 Strands
Milk - 1 tablespoon
Curd / yogurt (plain) - 1 tablespoon
Elachi / cardamom powder - pinch
Ghee - 1 teaspoon
pistachios / mixed nuts - 1 tablespoon (chop it finely)


Warm the milk and add saffron strands to it. Keep it aside

Mash Khoya and in the non stick kada heat khoya with sugar.  Stir continuously till sugar is fully melted. Add Safforn Milk and mix it well. Add yogurt and mix well too. Add cardamom powder and mix it well. Continue to stir till the mixture comes toghether without sticking to the pan. When you touch it with your finger it shouldn't be sticky
Grease the small plate with the Ghee. pure the khoya mixture to the plate and apply ghee to your finger or knife and level the mixture. Sprinkle the pistachios. Let it cool down. Once cool down cut into squares. 
Enjoy the sweet. Keep it in the fridge if you want to keep it for long. Serve at room temperature.