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These Indian sweets look really impressive decorated with gold leaf ... great for celebrating Diwali with friends.
Servings 20
Calories 180 kcal
Prep Time20 mins
Total Time20 mins

Ingredients
 

  • 200 g milk powder
  • 150 ml carton double cream
  • 1 tbsp butter or ghee
  • 1 tsp ground nutmeg
  • 55 g pistachio nuts, chopped
  • 397 g Carnation Condensed Milk
  • 100 g dark chocolate, melted to finish
  • gold or silver leaf

Instructions
 

  • Mix the milk powder and double cream in a bowl until it forms a thick and crumbly paste.
  • Heat the butter or ghee over 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.
  • Pour into a non-stick tray and spread to a 2cm thickness. Spread over the melted chocolate and decorate with gold or silver leaf.
  • Allow to cool and then cut into square shapes.
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Nutrition Facts
Pistachio and Chocolate Burfi
Amount per Serving
Calories
180
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
22
mg
7
%
Sodium
 
73
mg
3
%
Potassium
 
203
mg
6
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Chocolate, Nibbles
Cuisine Autumn, Winter
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