Petha Burfi

Ingredients
Khoa – 1/4 kg
White pumpkin – 1/4 kg
Green colour
Castor sugar – 90 gms
Silver leaves – 2
Kewra essence – 4 drops
Method
Shred cooked white pumpkin.
Add khoa. Mix well and cook on medium heat till the mixture dries up.
Remove from fire.
Add colour and essence.
Spread mixture over a greased plate.
Allow it to set.
Decorate with silver leaves.
Cut into diamond pieces after it is firm.

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