Mash khoya . Mix in tne sugar. Put into a heavy saucepan.

Cook on slow flame, stirring continuously.

Cook till the mixture is a very soft lump.*

Place on a working board and roll with a rolling pin to 1/2 inch thickness.

Cool a little. Spread on the working board silver foil carefully and evenly. Make incisions with knife to cut in the desired size and shape.

To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3

In the smaller part mix 1 tablespoon cocoa powder and 1/2 teaspoon chocolate colour.

Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.

Continue as for mavaburfee.

Serves: 25 helpings

Time required:1/2 hr.

Shelf life: 10 days