These Indian sweets look really impressive decorated with gold leaf ... great for celebrating Diwali with friends.
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.
