BADAM PISTA BURFI

BADAM PISTA BURFI

Ingredients

Khoa,
1 kg Castor sugar,
1/4 kg Almonds,
1 cup kewra essence,
2 drops Pistachio nuts,
1/2 cup Medium silver leaves, 4 (optional)

Method


• Prepare khoa by boiling litre of buffalo milk briskly in a heavy pan . 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 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.

• Invert a thali or a tray and grease its back; put the mixture over it and roll out as neat and as straight as possible. Decorate with silver leaves. When it cools down and becomes firm, cut into diamond pieces. Store in an air-tight container.

Your delicious Badam Pista Burfi is ready.