Almond Pistachio Burfee

Hello!

I'm kicking off the food portion of the blog with a family recipe. This one comes from my maternal grandmother (Nani). All of Mauritius considered this dessert to be her specialty. She would often make huuuge batches for weddings and leave the trays in the back kitchen to set... which meant I got first dibs.

So what is this 'burfee' business? Burfee is cruelly decadent Indian sweet with a milky base and tons of sugar (a requirement for any *true* Indian sweet). My grandmother's Almond Pistachio Burfee has a kick of cardamom and plenty of almond and pistachio chunks.

Her signature color scheme was the pink and green swirl. Mine is the purple and white stack. Personalize as you wish!

And Mauritius? A ridiculously picturesque island off the coast of Madagascar -- also where I'm from!

Stock image? NOPE. I took this at the beach during sunset. Not bad, eh?

Let's get cooking. I hope this sweet makes you as happy as it makes me!

More later,

Asiya

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Nani's Almond Pistachio Burfee:

makes about 24 small squares

1/2 lb powdered milk

1/2 a can of table cream

1 cup white sugar

1 tsp ground cardamom

4/5 cups water

food coloring (optional)

crushed almonds and pistachios (any nuts work)

*See step 2

*See step 7

DIRECTIONS

1. Mix the table cream and powdered milk in a large mixing bowl with your hands

2. Using a food chopper/processor, pulse the mixture bit by bit, then sieve into a bowl until a very fine, powdered sugar consistency is obtained. Set aside

3. Add water and sugar to a small pot on medium heat until the ingredients form a syrup. Test a small droplet of the sugar between two fingers (thumb and pointer). Be careful not to burn yourself!! If a string forms between your fingers when you gently pull them apart, its ready

4. Add the syrup to the dry mix bit by bit, while stirring. Then transfer it all back into the pot on the stove for a few minutes on low heat. You can check that the consistency is right by pulling a wooden spoon across the bottom of the pan. You should get a clean swipe of the pan (the mixture shouldn't be sticking to the pan at all)

5. Remove from heat and fold in a handful of almonds and pistachios.

6. Transfer the mixture to a coated pan. Add a few drops of food coloring and swirl around with a toothpick

7. Coat the surface of the pan with the remaining nuts, and leave in the fridge for 5 hours minimum (overnight preferable)

8. Cut in small squares and enjoy!

NOTE: about a 5 day counter life, and an indefinite freezer life