Cardamom Khoya Burfi
Ingredients
- 2 LWhole milk
- 100 gWhite sugar
- 1 tbspghee
- 1 tspCardamom powder
- 20 gRoasted salted pistachio (crushed)
- 2 pcEdible silver leaf (Vark) (handled with care)
Method
A dense milk fudge that holds its shape perfectly, dotted with vibrant green pistachios. In the mouth, it's a melting texture that immediately releases the power of green cardamom.
- 1
Pour the whole milk into a heavy-bottomed pan. Bring to a boil, then lower the heat. Stir constantly with a wooden spatula, scraping the sides and bottom well to prevent the solids from burning.
- 2
Continue cooking until the milk reduces to a thick, grainy paste. The mass should pull away from the sides of the pan and the spatula should leave a clear trail at the bottom.
- 3
Add the white sugar and ghee. Mix vigorously. The mixture will liquefy slightly before thickening again to form a soft, shiny ball.
- 4
Off the heat, stir in the cardamom powder. Spread the paste to a thickness of 2 cm in a greased mold. Smooth the surface with a spatula, press the crushed pistachios on top, and delicately apply the silver leaves (vark).
- 5
Let set at room temperature for at least 4 hours. When the mass is firm to the touch, cut into neat squares or diamonds with a smooth knife.
Frequently asked questions
How do you get this dish right?
- Use a heavy-bottomed pan or a cast iron wok to distribute heat evenly.
- Patience is key: if the heat is too high, the milk will brown and the taste will be too caramelized.
How long does this dish keep?
Keeps for 1 week in the refrigerator in an airtight container. Take out 15 minutes before serving.
