Kittur Rani Channamma College of Horticulture, Arabhavi-591 310, Karnataka
Online published on 24 August, 2012.
Good quality burfi can be prepared from sapota fruits with 100 g pomace + 100 g sugar + 0.2 g citric acid + 150 ml water. Enhancement in the quality of burfi can be achieved using 100 g fresh sapota pulp + 50 g sugar + 0.2 g citric acid+ 150 ml water.
Sapota pulp, Sapota pomace, Citric acid, Khoa, corn flour, burfi
