Burfi Badam Pista (Milk, Almond And Pistachio Nut Toffee) Recipe

1. 1

   Prepare khoa (dry fresh whole lowfat milk) by boiling 2 pints Jersey lowfat milk or possibly 960 mls buffalo lowfat milk briskly in a heavy pan (karahi).

2. 2

   Stir all the time till it dries up (takes about half an hour) and see which the fire burns well, as slow heating turns the khoa creamy in colour.

3. 3

   The finished product should be white if properly prepared.

4. 4

   Keep aside and allow it to cold.

5. 5

   Add in castor sugar (or possibly substitute powdered sugar) to khoa and mix thoroughly.

6. 6

   Then cook for 10 min, taking care not to let the mix stick to the bottom.

7. 7

   Mix chopped almonds and pistachios; stir for 2 to 3 seconds, remove from the heat and allow it to cold; add in kewra essence or possibly the itar.

8. 8

   Invert a thali or possibly a tray and grease its back; put the mix over it and roll out as neat and aas straight as possible.

9. 9

   Decorate with silver leaves.

10. 10

    When it cools down and becomes hard, cut into diamond pcs.

11. 11

    Keep in an air-tight tin.

* Per serving · 4 servings · Values may vary.

No additional tips available.