Ingredients:
milk powder - 2 cups
sugar - 3/4 cup
water - 1 cup
butter - 3 tsp
food colour - 4 drops(pink/red colour)
cardamom powder - 1/4 tsp
raw pistachio nuts - 1/2 cup blanched & finely chopped
rose water - 1 tsp(or a few drops rose essence)
blanched pistachios, slivered, for garnishing - 3 tsp.
Method:
Combine sugar and water in a heavy bottomed saucepan. Stir over fairly on low heat until sugar is dissolved.
then raise heat slightly and gently boil for 8 minutes. Remove from heat and let it cool until the temperature reaches at about 110 degrees F (about 10 minutes).
Add 1 tsp of the ghee/butter, cardamom powder, food colour and the 1/2 cup of chopped pistachios.
stirring constantly, pour in the milk powder.
When mixture is smooth, place the pan over moderate heat and cook, stirring.
scraping constantly, until mixture is reduced to a thick paste which pulls away from the sides of the pan (about 3 to 4 minutes).
Remove from heat and stir in remaining ghee/butter & the rose water.
Using a rubber spatula, spread burfi onto a buttered cookie sheet, and mold into a square about 3/4" thick.
Press pistachio slivers into top of burfi. When burfi is thoroughly cooled cut into pieces with a knife.
Keep refrigerated in an airtight container. Bring to room temperature before serving.
note: dip knife into hot water, and wipe dry, between each cut.
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