Burfi Badam Pista (Milk, Almond And Pistachio Nut Toffee) Recipe

• 9 ounce Khoa, (see directions)
• 3 ounce Castor sugar
• 1 ounce Almonds
• 2 dsh Kewra essence or possibly 1 drop itar kewra
• 1/2 ounce Pistachio nuts
• 4 med Silver leaves (optional)

1. Prepare khoa (dry fresh whole lowfat milk) by boiling 2 pints Jersey lowfat milk or possibly 960 mls buffalo lowfat milk briskly in a heavy pan (karahi).
2. Stir all the time till it dries up (takes about half an hour) and see which the fire burns well, as slow heating turns the khoa creamy in colour.
3. The finished product should be white if properly prepared.
4. Keep aside and allow it to cold.
5. Add in castor sugar (or possibly substitute powdered sugar) to khoa and mix thoroughly.
6. Then cook for 10 min, taking care not to let the mix stick to the bottom.
7. Mix chopped almonds and pistachios; stir for 2 to 3 seconds, remove from the heat and allow it to cold; add in kewra essence or possibly the itar.
8. Invert a thali or possibly a tray and grease its back; put the mix over it and roll out as neat and aas straight as possible.
9. Decorate with silver leaves.
10. When it cools down and becomes hard, cut into diamond pcs.
11. Keep in an air-tight tin.

directions, sugar, almonds, nuts

Taken from cookeatshare.com/recipes/burfi-badam-pista-milk-almond-and-pistachio-nut-toffee-95100 (may not work)