Burfi Badam Pista (Milk, Almond and Pistachio Nut Toffee)

Title:
Burfi Badam Pista (Milk, Almond and Pistachio Nut Toffee)

Yield:
1 Servings

Categories:
Candies,
Indian




Ingredients:





     9 oz Khoa; (see directions)


     3 oz Castor sugar


     1 oz Almonds


     2 dr Kewra essence or 1 drop


          - itar kewra


   1/2 oz Pistachio nuts


     4 md Silver leaves (optional)






 Prepare khoa (dried fresh whole milk) by boiling 2 pints Jersey milk


 or 960 mls buffalo milk briskly in a heavy pan (karahi). Stir all the


 time until it dries up (takes about half an hour) and see that the


 fire burns well, as slow heating turns the khoa creamy in colour. The


 finished product should be white if properly prepared. Keep aside and


 allow it to cool.


 


 Add castor sugar (or substitute powdered sugar) to khoa and mix


 thoroughly. Then cook for 10 minutes, taking care not to let the


 mixture stick to the bottom. Mix minced almonds and pistachios; stir


 for 2 to 3 seconds, remove from the heat and allow it to cool; add


 kewra essence or the itar.


 


 Invert a thali or a tray and grease its back; put the mixture over it


 and roll out as neat and aas straight as possible. Decorate with


 silver leaves. When it cools down and becomes firm, cut into diamond


 pieces. Keep in an air-tight tin.


 


 Source: "Mrs. Balbir Singh's Indian Cookery"


 Posted to MM-Recipes Digest V3 #245


 


 Date: Sun, 8 Sep 1996 12:18:05 +0000


 


 From: Linda Place