Desserts
Pistachio Burfee
A soft, creamy burfee made with ground pistachios, topped with a smooth layer of pistachio paste, rose petals and gold leaf.
Diwali parcels are one of my favourite parts of the festival – trays of sweetmeats making their way from home to home, each one a little taste of whoever packed it. My fresh cream burfee always makes it into ours, but this year I wanted to build on that beloved recipe and put something a little unexpected into the parcels for my friends and family. Enter pistachio! The rich, smooth pistachio paste is a lovely, decadent contrast against the creamy sweetness of the burfee, with a whisper of rose and cardamom to keep it tasting like Diwali. Is the gold leaf necessary? No. But if you know me, you know I am just a tad bit "extra" 🙂
The recipe
Pistachio Burfee
adventureswithsugar.com/pistachio-burfee/
Method
Method: pistachio burfee
- Combine the milk powder and dessert cream: Place the milk powder in a large bowl together with the dessert cream.
- Rub together: Rub the dessert cream and milk powder between your fingertips to hydrate and form a crumbly mixture – don't worry if there are still large chunks.
- Rest: Let this rest for at least two hours, or even overnight, to dry out a little.
- Grind: Once rested, pulse the mixture in a food processor and/or grinder to a fine powder – about a minute. Sift into another bowl, regrinding anything left in the sieve.
- Make the syrup: Place the icing sugar, fresh cream and ghee into a large pot over a medium heat (not too high) and let everything dissolve and come to a boil. It is ready when a drop on a plate, held upright, runs down slowly without dripping off.
- Add the pistachio paste: Add the pistachio paste and cook for 3 – 5 minutes, stirring, until it has dissolved into the syrup.
- Add the milk powder: Then add the ground milk powder and continue to cook for 3 minutes, stirring all the time.
- Add the flavourings: Stir in the cardamom, rose water and almond essence, along with the pistachio and rose essences if using.
- Add the ground pistachios: Finally, mix in the ground pistachios until evenly combined.
- Let cool: Remove the pot from the heat and let the burfee cool in the pot, with the lid open, until cool to the touch.
- Knead and set: Knead until smooth and creamy, then press it into a lined tray in an even layer and leave to set. Do not leave it uncovered for too long, as the burfee will dry out.
Method: topping
- Spread the paste: Once the burfee has set, spread the pistachio paste over the top in a smooth, even layer. If it is too thick to spread, warm it in the microwave for a few seconds.
- Decorate: Scatter over the chopped pistachios and rose petals, and finish with a few flakes of gold leaf.
- Cut: Cut into squares to serve or pack into your Diwali parcels.
What should I know about making this?
Why rest the milk powder with the dessert cream?
Hydrating, resting and then grinding the milk powder is what gives this burfee its soft, smooth texture, rather than a grainy one. It is a bit of a faff, but worth it!
Do I have to use the essences?
The pistachio and rose essences are optional – the rose water, almond essence and cardamom carry the flavour on their own.
Can I make this ahead?
Yes, just keep it covered in an airtight container so that the burfee does not dry out.
Linked recipes
Fresh Cream Burfee
The classic: a soft, melt-in-your-mouth burfee made with milk powder and fresh cream, with a gentle warmth from cardamom.
View recipe
Blueberry Ripple Burfee
Creamy burfee rippled with tangy blueberry compote and topped with white chocolate – blueberry cheesecake in sweetmeat form.
View recipe
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