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Pistachio and Chocolate Burfi

15/ 8/2007

With Diwail fast approaching, we thought that it would be a great opportunity to have some indulgent treats on hand for visiting family and friends around this celebratory period.

The Pistachio and Chocolate Burfi pudding is guaranteed to be the talking point of any gathering whether small or large.

The Pistachio and Chocolate Burfi

Serves 20
Prep time: 20 minutes

190g milk powder
150ml double cream
1 tbsp butter or ghee
1 tsp ground nutmeg
50g pistachio nuts, chopped
397g can Carnation condensed milk

To finish 100g dark chocolate, melted
gold or silver leaf

1.Mix the milk powder and double cream in a bowl until it forms a thick and crumbly paste.
2.Heat the butter or ghee over a low heat for a couple of minutes, stir in the nutmeg and pistachio and toast for a few minutes. Add the cream mixture and the condensed milk; the mixture will be solid to start with and will soften as you continue to heat it. Keep stirring until the mixture starts to come away from the sides.

3.Pour into a non-stick tray and spread to a 2cm thickness. Spread over the melted chocolate and decorate with gold or silver leaf.

To Serve:
4.Allow to cool and then cut into square shapes.