#954 on the List of 1001 Things to Eat Before You Die
Burfis are a generalized term for popular Indian candies eaten at special occasions. There is a whole slew of recipes to make different types but they usually contain sweetened condensed milk, nuts, spices and are decorated with an edible silver leaf. I am not going to pretend I am any sort of expert on the subject of Indian food. Far from it. I have had a few different types of Burfis at restaurants and given to me by friends and I can tell you from my limited experience that every single type I have tried has been a win. I love the use of different spices in Indian cuisine. Instead of the typical American fare of chocolate, lemon, vanilla, or on occasion peanut butter; In Indian confectionary, you get cardamon, cinnamon, fresh ginger and pretty much anything else that is aromatic. They are a delight on the tongue and very complex. The recipe I used for this experiment is one I found on aromatic essence.
Badam Pista Barfi (Almond & Pistachio Fudge)
Ingredients:
Almond Powder – 1/2 Cup
Pistachio Powder – 1/2 Cup
Sweetened Condensed Milk – 300 gms
Cardamom Powder – 1/2 tsp
Ghee – 1 tbsp
Green Food Colour – 5-6 drops
Chopped Almonds & Pistachios for garnish
Method:
Dry roast pistachios on low heat for 3-4 minutes and set aside to cool. Grind lightly for coarse consistency.
We used almond powder, in case you don’t have almond powder, then you soak them overnight, peel off skin and dry them under sun and then grind to coarse consistency.
In a bowl take half cup each of almond & pistachio powder. Also add cardamom powder and set aside. This is your powder mix
Heat ghee in a pan, add sweetened condensed milk and powder mix. Mix well all ingredients and cook on medium heat till it starts to separate sides. Switch off and take off from heat.
Spread the mix over a greased plate into a thickness of about 3/4 to 1 inch. Sprinkle chopped nuts and press gently into the mixture.
Let it cool and then cut into cubes or any other shape you like.
Eat up and enjoy. It is excellent.