Milk Pista Burfi (Milk Pistachio Fudge) Recipe

Made by reducing whole milk sugar ghee ground pistachios and cardamom

This is perhaps the best known confections in India. It is made by reducing un-homogenized un-pasteurized whole milk.

How to make milk Burfi?

Ingredients

1. Whole milk: 2 Quarts
2. Sugar: 1 Cup
3. Ghee (Clarified Butter): ¼ Cup
4. Cardamom seeds ground: ½ teaspoon
5. Blanched Pistachios: 1 Cup Powder the nuts in a food processor.

6. Crushed Pistachios: ¼Cup

Method

1. Select a heavy bottom pan. If you have a non-stick pan, it would make it easier. Combine items 1 through 4 in the pan. Bring the mixture to 180 ºF. You are going to simmer the mixture for about 45 minutes reducing it to about 60% volume. Use a spatula to stir and avoid scorching on the bottom of the pan.
2. Stir in the powdered nuts. Continue cooking on at about 180 ºF for another 10 to 15 minutes.

3. Add remaining ingredients. Cook till it looks like stiff bread dough
3. Grease a cookie pan. Transfer the mixture to the cookie pan smooth the top surface with the spatula. Make it like a ½" high rectangular slab. Let it cool down to room temperature. With a sharp knife, cut it into 1" squares or diamond shape. Store in the refrigerator.

Note: 180 ºF is a nice temperature whenever you want to reduce milk. This temperature causes minimum scorching on the bottom and avoid boil-over.