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Basic White Milk Fudge with Pistachio Bits |
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Serves: 30 (Pista Burfee)Category: Milk Fudge Makes 30 to 40 pieces Speckled with bits of brilliantly green pistachios, this is a very basic burfee. 1 recipe Basic White Milk Fudge 1/2 cup shelled raw pistachio nuts 1 cup boiling water 1 teaspoon ground green cardamom seeds 1 drop rose essence Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
Soak the pistachios in the boiling water, about 1 hour. Drain the pistachios, place on a kitchen towel and rub vigorously to remove the thin, softened skins. The pistachios will now be brilliant green. Cut each nut in half or quarters. Reserve. PREPARE THE BASIC WHITE MILK FUDGE RECIPE: 1. Heat the butter in a large, heavy wok or saucepan (not nonstick) over medium-high heat until melted. Add the ricotta cheese and cook, stirring often, over medium heat for the first 2 to 3 minutes, then over medium heat until all the liquid evaporates; 20 to 25 minutes. 2. Add the condensed milk and vanilla extract and continue to cook until all the liquid evaporates and the mixture thickens and pulls away from the sides of the pan, 10 to 12 minutes. During the last 5 minutes of cooking, mix in the nuts and other flavors of your choice. ADD FLAVORS: Mix all the ingredients into the fudge. 3. Place on an 11 x 8-inch baking or any other tray or dish with raised edges and, with a spatula, flatten into a smooth 1/2- to 3/4-inch-thick layer. Garnish with the silver leaves and refrigerate until somewhat firm, at least 2 hours. (Warm burfee is very soft and does not retain its shape or cut well.) Cut into 1-inch or larger squares, rectangles, or diamonds. Transfer to a platter and serve, or layer in airtight containers with wax paper separating each layer and store in the refrigerator. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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