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