Friday, October 28, 2016

Burfi, A Simple Indian Fudge With A Touch of Rose and Pistachio for Diwali

   
   The celebrating season is arriving all over the world it seems. No matter where one lives, this time of year brings with it, family, friends and partying. Of course no party would be complete without the sweets and when it comes to sweets and celebrating, Diwali is right up there at the top. Diwali if you're not familiar with it, is the Hindu Festival of Lights and this year it starts Sunday, October 30th. Diwali represents the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair, While the festival lasts about 5 days, Diwali Night is the night of the darkest new moon, night of the Hindu lunarsolar, month of Kartika. It's not just a Hindu holiday it's also celebrated by Jains, Sikhs, and the Newar Buddhists. So, you get the picture, this is a big deal holiday in many parts of the world which is why some of the best desserts are created and served at this time of year.

   One dessert in particular is popular and that is burfi. Burfi is a  type of Indian milk fudge. It's quick and easy to make and damn tasty. So in the holiday spirit I decided to whip up a batch. I'd seen some gorgeous burfi made with rosewater and slivered almonds so I decided to make some too, only I'd go for a dusty rose color and use pistachios rather than almonds since I thought the dark pink of the burfi would look great with the green of the pistachios. This is a very simple recipe and only takes a little while to make, so for impatient sweet eaters...this is for you.

Rose Maida Burfi With Pistachio


Here's What You Need: 
1/4 cup pastry or cake flour
2 Tbs unsalted butter or ghee plus 1 tsp for greasing the plate
3 Tbs chopped unsalted pistachios
1/2 tsp rose water
1/2 cup of sugar
1/4 cup of water

Here's What To Do: 
Grease a large plate with 1 tsp of melted butter or ghee and set it aside.
In a skillet or kadhai heat  2 Tbs of unsalted butter or ghee. When the butter is hot and starting to smoke add 1/4 cup of cake flour and stir it together well.


You want it to have a dry sandy texture. This only takes a minute or two to accomplish. Set the mixture aside.
pour 1/4 cup of water into a small pot.


Add in 1/2 cup of sugar.


Stir the mixture together well and bring it to a boil.

Keep stirring. You want the sugar water mixture to get to the single thread stage. This means that the sugar/water mixture forms a thin thread if you put a drop on your finger...


Okay. There's a note with this...BE FREAKING CAREFUL!!!!!  This stuff is hot hot hot!!! I have been flipping chapattis for so many years barehanded, I don't even think I have fingerprints left... but I was still careful. Of course if you have a candy thermometer that can tell you when the sugar reaches that stage....(what a concept) use that. You won't be sorry.
Once the sugar/water is ready, mix the food coloring into it. I used 4 drops of red, and  2 of blue to give a deep dusty rose color.


Then mix the flour and butter mixture into the colored sugar water...


...and stir stir stir. Add in 1/2 tsp of rose water at this time.
It is going to look at first like a very liquid mixture, but as you keep stirring it will thicken up and start to leave the sides of the pan. When it does, pour it onto the buttered plate...


...and start shaping it into a square.


Take a piece of clingfilm or cut up a Ziplock bag and smooth the surface of the burfi.
Press the chopped up pistachios into the surface.


Even it all out...


...and set it aside to set for about 15 minutes.
Cut it into bite size squares and serve it up! Burfi!


   This snack goes beautifully with a cup of hot chai or coffee. Fast and simple this is a great holiday treat to have at home for visiting guests. Coming up next, I'm doing more easy Holiday/Diwali treats and giving a new Deiss Pro Grater a test run! Follow along on Twitter @kathygori

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