Pista Burfi (Pistachio Fudge)

Pistachio Fudge
                                                   

INGREDIENTS-
preparation time-10 min
cookingtime-15 min
serve- 10

• Pistachios - 1.5 cups
• Sugar - 3/4 cup
• Water - 3/4 cup
• Ghee-1 tsp
• Full fat Milk powder - 3 tbsp*
• Cardamom powder - 1/2 tsp
• Silver foil (Varak) - 3*

PROCEDURE-

 

1. Take 1 tsp of ghee in a heavy bottom pan add pista and roast for 1 minute on low flame.take out in a bowl and let it cool down completely.
2. Grind(pulse) pistachios in a mixer, to make a  powder(but don't overdo it otherwise oil will ooz out from the nuts)). Take the powder  in a bowl and add cardamom powder and milk powder into it, and mix well.
3. Take sugar and water in a pan and cook on medium heat to form a sugar syrup of 1.5 thread consistency. (When the sugar syrup is done you will see bubbles all over the syrup).keep stirring.
4. When done switch off the flame and add the ground pistachio powder mixture and mix thoroughly.
5. Let it cool down for approx 5-8 minutes. Knead the firm dough (mixture)with your palm to make it smooth .
6. Grease a rolling pin and roll the ball of dough on your working platform or any other smooth surface.  Stick the silver foil delicately over the flattened dough.
7. Dice into small cubes.
8. Enjoy!

TIPS-

1. If the dough is too soft to handle, you may add a few tsp of milk powder.
2. If the dough become too hard then add a few tsp of fresh milk, and mix and mash well.
3. You may substitute silver foil with grated coconut or crushed almonds and press them in with a rolling pin.
4. In India, If milk powder is not readily available at your home (since the odds are that you use fresh milk only!), you can  substitute it with Mawa/Khoya - which is dried solidified milk, which looks like lumps of cottage cheese but tastes way better! :) It's easily available in the Indian Sub-Continent, so if you're in the Americas, you may be out of luck. 
5. The bright and dark colour depends on the quality of pista,so you can add 2-3 drops of green food colour in the sugar syrup(if required) before adding the ground pista mixture.