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Indian Fudge with Pistachios - Pista burfi

Indian Fudge with Pistachios - Pista burfi

Barfi is an Indian sweet made from milk that has been cooked slowly and reduced to a fudge-like consistency.


bar Indian Fudge with Pistachios - Pista burfi
It is then flavoured with select spices and other ingredients such as fruit and nuts. This is flavoured with pistachios and cut into bite-sized pieces.

Picture by Werner Van Peppen

 
Serves 4
 
Ingredients:

50g unsalted shelled pistachios
1 tsp clarified butter (ghee) or unsalted butter
50g caster sugar
150ml double cream
125g full fat milk powder
1/2 tsp cardamom seeds, crushed (the seeds from approximately 4-5 cardamom pods)

   
Method:  

Heat a frying pan over a medium heat, add the pistachios and gently toss for 2 minutes. Allow the pistachios to cool and then crush them using a pestle and mortar until they are coarsely ground.
Melt the butter in a heavy-based saucepan, then add the sugar and stir continuously over a medium heat for 3 minutes. Add the cream and simmer for 3 minutes, then add the milk powder. Continue stirring for another 3 minutes to combine the milk powder, then tip in the cardamom seeds and pistachios. Stir for 2 minutes or until the mixture becomes stiff and thick and it begins to leave the sides of the pan.
Turn the mixture out on a sheet of greaseproof paper and shape into a 10cm/4 inch square of about 3.5cm / 1 1/2 inch thick.
Cover and cool in the refrigerator for 3 hours, then cut into 2.5cm/ 1 inch squares or diamonds. These can be stored in an airtight container in the refrigerator for a week. Remove from the refrigerator 10 minutes before serving.

 
Tips:

Barfi is also served as a teatime treat in place of cakes and biscuits.

(c) 2012

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