How do I make Burfy w/pistachios?

This is a quicker version than making burfi with khoya (thickened milk) or boiling & simmering milk for hours, and it tastes just as good!!

Ingredients:

pistachios - 1 cup (powdered)

elaichi - 6 pieces

sugar - 1 cup

ghee - 1/3 cup

milk powder - 1/2 cup

green food colouring - 4-5 drops.

METHOD:

1. Grind the pistachio and elaichi together until it looks fine enough. The consistency should be like cooking salt.

2. Make sugar syrup with enough water for the sugar to be submerged. Add the green colouring at this stage.

3. Boil it till the syrup becomes thick and sticky. Test by taking a little and pinch it between your forefinger and thumb, a thread should form.

4. Now add the mixed ground powder. Stir.

5. Pour ghee while stirring.

6. Stir continuously so that the mix does not stick to the bottom of the vessel.

7. Turn off the heat.

8. Add milk powder to the above and mix well while hot.

9. Pour the final mix into a greased plate.

10. Leave it to cool and cut into diamond shaped pieces.

Garnish with slivered pistachios if desired.

Enjoy.

There are two options to use either khoya or suji<maida> to make burfy.

If you wish to make burfy of khoya then have about 250 grams of it in a kadai and warm it slowly until it liquifies. Now mix some sugar in it and make a syrupy base. And now put some maida or suji in it. It will be very better to first warm the maida or suji until it turns brown in red a little brown. Now mix it the syrupy base and put some luke warm water in the mixture if it is not mingling quite easily. After making a viscous syrupy base of all the above. Now put some coconut powder in it add some kishmis and pista or kaju and mix all. Now place the syrupy base in a shape of which you are looking for. After placing it. Provide some layer of silver coat. And after half an hour you are ready to eat.