Pistachio Milk Fudge
KHARA PISTA BURFI
-Recipe from Yamuna mataji
Plain milk marries well with chopped pistachios and rose water. The
mixture can be left just marbled with nuts or tinted a pistachio green
color. For a classic look, garnish with a piece of edible silver foil
(varak) and slivered pistachios.
Preparation time (after assembling ingredients): 30 minutes
Makes: 24 pieces
½ cup (110 g) sugar
1 cup (240 ml) water
3 tablespoons (45 ml) ghee or unsalted butter
¼ teaspoon (1 ml) powdered cardamom seeds
½ cup (75 g) raw pistachio nuts,
Blanched and finely chopped
1 2/3 cups (165 g) low-fat or whole milk powder
1 teaspoon (5 ml) rose water or a few drops rose essence
2 drops green plus 1 drop yellow food coloring (optional)
One 4-inch (10 cm) piece of edible silver foil (varak)
for garnishing, if available
3 tablespoons (45 ml) blanched pistachios, slivered
1.
Combine the sugar and water in a heavy-bottomed 3-quart/liter
nonstick saucepan and place over moderately low heat. Stir until the
sugar dissolves, then raise the heat and gently boil for 8 minutes.
Remove the pan from the heat and allow the syrup to cool for 10 minutes
or until it reaches 110 F (45 C).
2. Add 1
tablespoon (15 ml) ghee or butter and the cardamom seeds and pistachio
nuts, and, stirring constantly, mix in the milk powder. When the
mixture is smooth, place the pan over moderate heat and cook, stirring
constantly and scraping the sides and bottom of the pan with a wooden
spatula, for up 4 minutes. When the mixture is reduced to a thick paste
that draws away from the sides of the pan, remove the pan from the
heat, add the remaining 2 tablespoons (30 ml) ghee or butter and the
rose water or essence and optional food coloring and stir until
thoroughly incorporated.
3. Using a rubber
spatula, scrape the sticky paste onto a buttered cookie sheet. Spread
out and pat the hot mixture into a smooth-surfaced square about ¾ inch
(2 cm) thick. When thoroughly cool, press the silver foil on the
surface, cover with waxed paper and gently secure with a rolling pin.
Cut with a hot knife into 24 squares and press slivered pistachios into
each square. This quick fudge is best used within 4 days. Refrigerate
in an airtight container. Bring to room temperature before serving.