Sharing with you guys a super simple dessert recipe! Traditionally most Indian sweets use mawa / khoya be it in burfi’s , peda’s etc. Now again, mawa is not easy to find here, so I tried making these with condensed milk instead. The coarse almond and pistachio powder give a lovely texture almost similar to the authentic Indian burfi/fudge, perfect for preparing these for Diwali – the festival Of lights.
This recipe is inspired by my Mum’s milk toffee recipe that she makes for Christmas every year, using condensed milk and ground cashew nut paste which I shall share soon during the Holiday season. I still have a lot of blanched almond powder, that I had ordered from amazon to make Macarons , thought of using them here. If you do not have blanched almond powder, soak the almonds in warm water for a few hours, peel the skin and dry them completely, preferably under sunlight. Then grind to a coarse powder, again do not over grind, as nuts release fat. If you feel like that is too much work, then the other option would be to directly roast the almonds on low heat for 2-3 minutes and then grind them to a powder.
About 300 grams sweetened condensed milk
1/2 cup blanched almond powder
1/2 cup pistachios
1/2 teaspoon cardamom powder
1 tablespoon ghee
2-3 drops of green food color ( optional)
- Lightly roast the pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder ( Do not over grind, as it may start releasing fat ).
- In a mixing bowl, combine the almond powder, pistachio powder and cardamom powder. Set aside.
- In a deep bottomed pan/ kadai, heat ghee on medium low heat, add the condensed milk and the nuts + cardamom mixture.
- Keep stirring continuously for about 5 minutes, mix well , add green color now if using, incorporate well. The mixture will start leaving the sides of the pan. Switch of the heat.
- Spread the mixture over a greased plate / thali to about 1/2 inch to 1 inch thickness. Sprinkle some slivered almonds and chopped pistachios, press the nuts gently into the mixture. Let it cool at room temperature, cut into desired shapes after a couple of hours and store in an air tight container.
You can try different flavor variations, After this batch , I did try almond + chocolate ( I used a cup of blanched almond powder and about 1 tablespoon of cocoa powder. Another delicious option 🙂