BADAM PISTA BURFI – ALMOND PISTACHIOS FUDGE
- bey0ndM@gz!ne
- November 9, 2021
- Food-Recipe
- 0 Comments
Badam Pista Burfi (Almond Pistachios Fudge) is a rich and flavorful melt in mouth fudge with the right amount of crunchiness from nuts making it a delightful treat for the holiday ! A perfect sweet to serve at Diwali this year.
Ingredients
- 2 tbsp Butter
- 1 cup Almonds (Badam)
- 1 cup Pistachios (Pista)
- 1/2 cup Milk powder
- 1/2 tsp Cardamom powder
- 1 cup Sugar
- 1 cup Water
- 7 Saffron threads
- Salt (pinch) check notes
- 1 or 2 drops Green food color optional
Instructions
Step I
Using food processor, coarsely powder almonds and pista
Heat butter in a nonstick pan on medium low flame. Add the coarsely powdered nuts and saute it for 2 to 3 minutes. Make sure not to burn the nuts.
Add the milk powder and continue sauteing it for another 2 minutes. If your nuts are unsalted add a pinch of salt at this stage.
Step II
Meanwhile in another pan on medium heat, add sugar, saffron threads, and water. Once it dissolves completely, continue to simmer till you get one string consistency.
For one string consistency, dip a wooden spoon in the syrup and lift out. Allow a few seconds to cool. Now, touch the syrup with your forefinger and then touch your forefinger and thumb together and pull apart gently. You should see one string. Cook until you get one string consistency.
Step III
Add the sugar syrup to the roasted ingredients from step I, cardamom powder, green food color and continue stirring it for 5 to 6 minutes on medium low flame till it leaves the side of the pan. Transfer this mixture onto a greased plate or parchment paper. Spread it to desired thickness. Sprinkle additional nuts of desired and press slightly using the back of the ladle.
Allow it to cool down completely. Cut them into desired shapes.
Badam Pista Burfi is now ready. Serve and Enjoy. Happy Diwali
Recipe Notes
Make sure you roast the nuts on low medium flame so that it does not get burnt.
To make it crunchier, I have coarsely powdered the mixture. If you do not want it crunchy you can grind it into a powder but make sure not to grind it too much so that the nuts will start to release its oil.
Make sure you have sugar syrup of one string consistency to get a chewy burfi. Else your barfi may become hard. Once you add sugar syrup, make sure you stir continuously to prevent it from burning or sticking to the bottom. To avoid any mess, I have used a nonstick pan to prepare this recipe. Use a pinch of salt if you are using unsalted nuts.
You can use or skip food color.
