Burfi badam pista (milk, almond and pistachio nut toffee)
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Burfi badam pista (milk, almond and pistachio nut toffee)
  Pistachio    Indian    Almonds    Nuts  
Last updated 6/12/2012 1:11:23 AM. Recipe ID 38855. Report a problem with this recipe.
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      Title: Burfi badam pista (milk, almond and pistachio nut toffee)
 Categories: Candies, Indian
      Yield: 1 Servings
 
      9 oz Khoa; (see directions)
      3 oz Castor sugar
      1 oz Almonds
      2 dr Kewra essence or 1 drop
           - itar kewra
    1/2 oz Pistachio nuts
      4 md Silver leaves (optional)
 
  Prepare khoa (dried fresh whole milk) by boiling 2 pints Jersey milk
  or 960 mls buffalo milk briskly in a heavy pan (karahi). 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 (or substitute powdered 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 or the itar.
  
  Invert a thali or a tray and grease its back; put the mixture over it
  and roll out as neat and aas straight as possible. Decorate with
  silver leaves. When it cools down and becomes firm, cut into diamond
  pieces. Keep in an air-tight tin.
  




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Recipe ID 38855 (Apr 03, 2005)

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