Carnation's Pistachio and Chocolate Burfi
Ingredients
Method
- Mix the milk powder and double cream in a bowl until it forms a thick and crumbly paste.
- Melt the butter or ghee in a saucepan over low heat for a couple of minutes. Stir in the nutmeg and most of the pistachios and fry for a couple of minutes.
- Add the milk powder/cream mixture and the condensed milk to the saucepan. The mixture will be solid to start with but will soften as you continue to heat it. Stir until the mixture starts to come away from the sides. Avoid cooking the mixture for too long as it will become chewy.
- Pour the mixture into the lined tin and spread to 1.5-2cm thickness.
- To melt the chocolate, put a bowl over a saucepan of simmering water and add ⅔ of the chocolate. Once it has melted, take it off the heat and add the remainder of the chocolate, mixing thoroughly. Once it has completely melted, pour the chocolate over the top of the cream mix.
- Decorate with the raspberries, apricots and remaining pistachios.
- Allow to cool, then cut into 25 squares. For best results, allow the mixture to cool for an hour before cutting.
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