Burfi Badam Pista (milk~ Almond & Pistachio N Eggs and Dairy Recipes


Home  >  Recipes  >  Eggs and Dairy Recipes   >  Burfi Badam Pista (milk~ Almond & Pistachio N Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   checkerboard   pizza   burger   curry   tuna   wine   sweet potato   mousse   steaks      lasagna   souffle   kaposzta salata   lassi   medovnik   hungarian   dipping sauce   gluten free   butter cookies   guacamole   Condensed Milk Recipe   lemonade   blueberry fungee   shawarma   urdu   biryani   bombay biryani   donuts   apple cake   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   moosa   Burfi   gulab jamun   Danish Pastry    dum biryani   beirox   ampalaya   drumsticks   samoosa   nuggets   chicken pasta   cheddar cheese   red wine and rosemary porterhouse   mustard meatloaf   1994 3rd Place   apple custard   kanum ma kang mung   chocolate cookies   chinese rice   lamb stew with rosemary dumplings   white sauce   Baklava   plain cake   pepsi   pinacolada   tuna ring   lemon lime   salsa sauce   frappuccino   potatos   cheese balls   apple pinwheels   Cream Cheese Recipe   phirni   aljotta   key lime cake   whelks   fajita chicken   coca cola   chicken picata   targine   lemon lime soda   electric lemonade   cheese pizza   ground cherry pie   vanilla cream cake   vegetable biryani   albanian   skillet enchiladas   apple Salsa   flounder   turkey wrap   apricot muffins   tartar sauce   BBB   crab mousse   Lunchbox    3B   mister saleem 


Burfi Badam Pista (milk~ Almond & Pistachio N

Ingredients:

9 oz Khoa; (see directions)
3 oz Castor sugar
1 oz Almonds
2 dr Kewra essence or 1 drop
- itar kewra
1/2 oz Pistachio nuts
4 md Silver leaves (optional)


Method:

Prepare khoa (dried fresh whole milk) by boiling 2 pints Jersey milk
or 960 mls buffalo milk briskly in a heavy pan (karahi). Stir all the
time until it dries up (takes about half an hour) and see that the
fire burns well, as slow heating turns the khoa creamy in colour. The
finished product should be white if properly prepared. Keep aside and
allow it to cool.

Add castor sugar (or substitute powdered sugar) to khoa and mix
thoroughly. Then cook for 10 minutes, taking care not to let the
mixture stick to the bottom. Mix minced almonds and pistachios; stir
for 2 to 3 seconds, remove from the heat and allow it to cool; add
kewra essence or the itar.

Invert a thali or a tray and grease its back; put the mixture over it
and roll out as neat and aas straight as possible. Decorate with
silver leaves. When it cools down and becomes firm, cut into diamond
pieces. Keep in an air-tight tin.





 Burfi Badam Pista (milk~ Almond & Pistachio N 

 

 

Copyright 2009 - 2016, All rights reserved, PagesPak.com