Thursday, August 12, 2010

Almond and Pistachio Burfi....delicious Indian sweets

Pistachio burfi

Almond burfi

Almonds are always good.....especially when you want to eat sweets. I have to admit that I have a sweet tooth, and I love the European pastries. Nevertheless, since I was introduced to Indian sweets, a new world of aromas, textures and flavours was opened to me. The mixture of saffron, cardamom, pistachio, and rose water among other ingredients has make me fanatic of this type of sweets.

I have posted a coconut burfi, but this week I have made pistachio and almond burfi......

Here are the recipes:

Almond Burfi
1 cup of peeled almonds
3/4 cup whole milk
3 tablespoons of ghee (reduced butter)
1 ¼ cup of sugar
6 cardamom seeds crushed
Some saffron strands if you want
Few drops of almonds essence
crushed almonds to garnish

In a food processor (or similar) grind the pealed almonds to a medium/fine powder. Mix with the milk, cardamom, saffron and sugar. Transfer to a pot, and put it on a medium heat. Add two tablespoon of the ghee, and stirringly continuously (lower the flame). Let the mix thick, and add the remaining tablespoon of ghee. When the mix gets the consistency of dough (and makes a ball), turn off the heat. Spread the mix over a metal tray previously greased with butter (be careful!!!.....the mix is really hot!!!). Let it cool, but when still warm cut into diamond or square shapes, and garnish with crushed (or sliced) almonds. Enjoy!!





Pistachio Burfi
1 cup of pistachio
3 tablespoons of ghee (reduced butter)
1  cup of sugar
6 cardamom seeds crushed
½ cup of water
Few drops of pistachio essence
Few drops of cooking green color
Crushed pistachio to garnish

Blanch pistachio nuts in hot water to peel them. Dry them well, and roast them (at reduced flame) in a pan until they are dry and crisp. Let it cool for 10 minutes. In a food processor (or similar) grind the pistachio to a medium/fine powder.
Mix the water, cardamom, and sugar, and cook it until you have syrup (one string consistency). Put in the pistachio essence and green color drops. Add the pistachio, and the ghee (little by little). Cook it until you get a thick mix (dough consistency), and forms a ball. Spread the mix over a metal tray previously greased with butter (be careful!!!.....the mix is really hot!!!). Let it cool, but when still warm cut into diamond or square shapes, and garnish with crushed (or sliced) pistachio. Enjoy!!




7 comments:

  1. Marcela esto es exquisito, seguro que uno empieza a comer y no puede parar.
    Besos

    ReplyDelete
  2. This looks great. It would be nice to make it and have a taste of a delicious Indian dessert.

    Have a blessed day! :)

    ReplyDelete
  3. Annie que bueno te gustaron.....en verdad son un vicio!!!....Abrazos, Marcela

    ReplyDelete
  4. Mari....you're right....these are one of the most delicious Indian sweets to me...I hope you can try them!!....Abrazos, Marcela

    ReplyDelete
  5. J'aime les amandes et les pistaches.
    C'est un gâteau pour moi.
    A essayer bientôt.
    See soon.

    ReplyDelete
  6. Merci Nadji....vous devez essayer ces gâteaux....bon week-end Abrazos, Marcela

    ReplyDelete
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