MILK PISTA BURFI/ PISTA BURFI /A TRADITIONAL INDIAN SWEET /पिस्ता बरफी
Just like our life, there are no shortcuts in cooking as well to make a successful dish and bring out its exceptionally divine taste. This amazing Milk Pista Burfi is one such example of this expression
The milk is thickened by simmering for an hour or more, to reach a solid consistency. The more patience the more taste to turn the milk into a heavenly fudge which tastes earthy, milky, and aromatic which is called burfi.
This slow method of making a traditional burfi is an old-school one in which this mithai has always been made from scratch. The huge iron kadhai (skillets) were used by the halwais(sweet makers) to make the milk burfi. It took hours to turn the milk into the khoya by boiling and stirring process (काढ़ना). This procedure helped the milk to get a natural sweetness and earthy khoya-like taste. An addition of a few nuts especially the pista always makes the burfi very special the Milk Pista Burfi
Prep time – 5 minutes
Cook time – 60 minutes at low-medium flame
Sets in 40-60 minutes
Type – Traditional Indian Sweet
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Full fat milk – 1 and1/2 Lt
• Sugar – 150 gms 3/4cup or to taste
• Unsalted pistachios (pista) – 1/4 cup (chopped or whole
• Green cardamom (ilayachi) powder – 1 tsp
HOW TO MAKE MILK PISTA BURFI
1- Take a heavy bottom kadahi or a nonstick saucepan and add milk. Keep on flame and allow the first boil to come at medium flame. When the first boil comes, add cardamom powder and mix. *The milk will be infused with the aroma of cardamom powder
2- After a few boils slow down the flame and let the milk cook. Stir the milk at intervals
3- Increase the flame after intervals and stir continuously while the milk is boiling. Scrape the malai from the sides of the pan at intervals
4- Most of the time the flame should be at a low. Add sugar and half the quantity of pista at this stage when you feel the milk has been reduced to the half quantity
5- Let the milk boil at a low flame. Keep stirring the milk with the spatula. Scrape the malai(fat)from the sides of the pan
6- Slowly the milk will start becoming solid and gradually the colour will change to light brown because of the caramelization of sugar. * This stage comes after 40-45 minutes of boiling the milk
7- The final stages of reducing milk are very crucial because you can’t afford the milk unstirring. Add the remaining quantity of chopped pista(pistachios) at this stage and mix well
8- Stir the milk solid continuously by turning it with the spatula. When the milk solid leaves the kadahi and starts coming together, switch off the flame. * You can check the perfection by rolling a little ball of the dough between the fingers. If it doesn’t stick the khoya is ready to set into burfi
9- Spread the cooked brown khoya(milk solid)in a greased thali or a tray. Press with the spatula to even the top and the sides. Allow this to cool down completely so that cutting into square burfi like pieces becomes easier *You can refrigerate this for cooling the dough
NOTES AND TIPS
1 – Desi Khand(sugar) is a healthier option to use than white sugar (I have used desi khand in this burfi )
2- Stirring the milk continuously after a few boils is very important to prevent the milk from sticking and burning
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