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Tuesday, July 7, 2015

Walnuts Squares with Cashews and Pistachios (Akhrot aur Meve ki Burfi)

I had posted another version of this recipe in 2010 when I first started this blog. That recipe was  given to me by my friend Niru, I have since modified her recipe.  I thought I will share my version of this recipe.



* 2 cups of Walnuts
* 1 cup of Cashews divided in two half cups
* 1/2 cup of pistachio divided in two 1/4 cups
* 1 can of evaporated milk
* 1 cup of sugar
* 1 can of condensed milk
* 1/2 stick of butter
* 1 and half teaspoon of cardamom seeds
* Grind walnuts in food processor to coarse powder form. 
*  Add half of each cashews and pistachios and chop in  food processor along with ground walnuts.
* Run the food processor few time so the cashews and pistachios are chopped in to pieces but not totally ground to powder form.

*   Empty all the nut content of food processor in a deep microwave safe glass bowl.
* Add evaporated milk to it.
* Cook in Microwave for 10 min.
* Need to be close to microwave to make sure it does not boil over, if it starts to just pause the microwave and stir carefully. Place it back in microwave to cook.

* Add sugar and condensed milk to it.
* Mix well.
* Cook additional 20 min in microwave stirring in between every 5 min.

* Stay close to microwave, so the mixture does not boil over.
* I used silicone microwave cover over the bowl so it does not splatter all over the microwave, however still need to watch it for boiling over.
* Add butter cook for additional minute or so.
* The color of the nutty meat should be dark brown by now.

* You will see butter and oil from walnuts separating from the mixture.
* You may opt to remove the separated butter and then, mix well and  empty the content on 10 x 13 pan.

* While the nutty mixture is cooking you can chop the remaining cashews and pistachio in food processor and crush the cardamom in mortar and pastel to powder form. 
*Set aside.
* Press the cooked content on to the 10 x 13 pan
* Press with spatula to make an even thickness layer.

* Sprinkle the crushed cardamom and chopped nuts on the pressed content in 10 x 13 pan.
*With back of measuring cup press the nuts on the cooked nut meat.
*When slightly cool, cut the pressed content in to small squares and place them on paper cups.

This recipe yields about 36-42 pieces. 
Recipe adapted by Surekha from a recipe given to her by Niru V.
Photographs by Surekha.

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