Cardamom Khoya Burfi

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.

• Prep: 5 min
• Cook: 60 min
• Difficulty: Medium
• Calories: 493
• Protein: 19 g
• Carbs: 51 g
• Fat: 24 g

Ingredients

• 2 L Whole milk
• 100 g White sugar
• 1 tbsp ghee
• 1 tsp Cardamom powder
• 20 g Roasted salted pistachio ( crushed )
• 2 pc Edible silver leaf (Vark) ( handled with care )

Instructions

1. Milk reduction

   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. Khoya formation

   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. Sugar incorporation

   Add the white sugar and ghee. Mix vigorously. The mixture will liquefy slightly before thickening again to form a soft, shiny ball.

4. Flavoring and molding

   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. Resting and cutting

   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.

Chef's tips

• 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.

Storage

Keeps for 1 week in the refrigerator in an airtight container. Take out 15 minutes before serving.