Ingredients:
• 1 cup milk powder
• ¼ cup golden caster sugar
• ½ cup unsweetened cocoa
powder
• ½ cup water
• ¼ cup ghee
• Powdered pistachio
• ½ tsp cardamom powder
Preparation:
Bring a ¼ cup of the water and the
sugar to heat in a heavy bottomed
saucepan or wok. Cook this,
stirring regularly, on a medium
heat for five to 10 minutes until it
reduces in half.
In the meantime, mix the milk and
cocoa powders in a bowl. When
the syrup is ready, lower the heat to
a simmer and stir in the powders,
the ghee and the remaining water.
Sprinkle the cardamom powder into
the mix. Gently mix this for another
five minutes, making sure there is
no sticking on the bottom of the pan.
Then switch off the flame and
spread on a plate lined with baking
paper. The mix should spread
beautifully. You can also use a
palette knife to smooth the top and
ensure an even spread.
Let it cool for about 10 minutes and then
place in the fridge with a cling film
cover to chill.
In about an hour, cut the burfi
into diamond shapes, and gently
peel them off the baking paper.
Turn whatever scraps are left into
flattened discs for pedas.
Sprinkle these simple chocolate
burfi with powdered or crushed pis-
tachios, and press raisins/cashew-
nuts into the chocolate peda.
You can keep these for up to a week in
the fridge, in an airtight container.
They are amazing with cinnamon ice
cream or frankly, just eaten on their
own.
