Burfi is a special-occasion treat made with milk that is sweetened, then cooked until thick. Top this pistachioloaded variation with silver leaf to make it suitable for Diwali
celebrations. Blanching the pistachios helps keep the burfi a bright green colour.
- Portion size 50 servings
- Credits : Canadian Living Magazine: December 2012
- 3 cups milk
- 3/4 cups granulated sugar
- 8 cardamom pods crushed
- 2 cups shelled natural pistachio nuts
- 1 cup ground almonds
MethodIn saucepan, bring milk to boil over medium heat; stir in sugar and cardamom pods. Reduce heat; keep mixture at hard simmer, stirring frequently to prevent boiling over and sticking. Cook until light golden and thick enough to coat back of spoon, about 40 minutes. Strain through fine sieve into bowl; discard cardamom pods.
Meanwhile, in pot of boiling water, cook pistachios for 1 minute; drain. Transfer to bowl of cold water. Drain well; rub in tea towel to dry. Discard any loose skins. In food processor, pulse until in coarse paste.
Stir pistachio paste and ground almonds into milk mixture until combined. Scrape into parchment paper–lined 8-inch (2 L) square cake pan; smooth top. Cover; refrigerate until firm, about 1 hour.
(Make-ahead: Refrigerate for up to 24 hours.) Cut into 25 squares; cut each square diagonally in half to form triangles.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 6 mg
- Sugars 4 g
- Protein 2 g
- Calories 57.0
- Potassium 86 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 2.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0