Wednesday, 3 January 2007

pista burfi

I have become a bit of an Indian dessert addict.

Ever since I discovered Maya Sweets in Surry Hills I have developed a taste for jamun, burfi and ladoo. Not to mention jalebi and some of those delicious kheer flavoured with cardamom and rosewater.

One of my favourites is a type of shortbread/fudge called Pista Burfi. It's made from spiced milk that's boiled down to a thickened fudge then mixed with pistachio nuts. You can even decorate the burfi with edible silver foil.

This is a recipe from Australian Hare Krishna, Kurma Dasa, who specialises in Indian vegetarian and vegan food.

Pista Burfi

Recipe by Kurma Dasa. Makes 36 small pieces.
2 litres fresh whole milk
1¼ cup sugar
1 teaspoon ghee or unsalted butter
½ teaspoon powdered cardamom seeds
1 cup raw blanched pistachio nuts, chopped finely

1. Combine milk, sugar, ghee and cardamom in a 5-litre saucepan, preferably non-stick. Bring the milk to a rolling boil over moderate heat and continue to cook it, stirring occasionally with a wooden spoon for about 45 minutes, or until the milk has reduced to a thick bubbling creamy mass, about half its original volume.
2. Continue to reduce the fudge, stirring continuously with gently rhythmic strokes for a further 10 minutes, or until the mixture resembles a thick paste.
3. Add the pistachio nuts, reduce the heat to medium low, and cook the fudge, stirring and scraping with the wooden spoon for further 20 minutes or until the mixture becomes a thick dry lump.
4. Remove the pan from the heat and allow the mixture to cool for one minute. You should have about 2½ cups fudge.
5. Transfer the fudge to a shallow, buttered tray. As the mixture cools a little more, use a buttered spatula to shape it into a smooth, flat cake, about 15cm square. Allow the fudge to cool for a further one hour.
6. Cut the fudge into 36 pieces with a sharp, buttered knife. You may need to wipe the knife clean after each cut. Alternatively, divide the still-warm fudge into 36 pieces and press into decorative molds.
7. Serve, or store in airtight containers for up to 2 weeks.
Note: Kurma also recommends decorating the burfi with edible silver or gold.



  1. oh.. i've had that before! one of the ladies from work brought some in. it's delicious! thanks for posting the recipe. i will have to give it a try one day :)

  2. I've only had limited exposure to Indian deserts...but the ones I've had have been incredbile!

  3. oh wow, i was just about to post the batch of Trinidad barfi i made yesterday! :D

  4. Wow! thats come out really well and Photograph well taken.


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