Top centre is Sindhi Pak. (finely chopped almonds and pistachio in a sugar syrup)
Right is Tal Sankadi(sesame brittle made with jaggery(palm sugar)
Topra Pak (also Known as Kopra Pak, Is a coconut Barfi)
Badam Pak(slivered almonds brittle made with jaggery)
Kajoo Barfi(ground cashews in a sugar syrup)
- 1/2 cup almonds
- 1/2 cup pistachio
- 1 cup sugar
- 1/2 tsp butter
- In a food processor finely chop the nuts.
- In a medium saucepan melt sugar on high heat until half the sugar has melted.
- Lower the heat to minimum and continue cooking until all the sugar is melted.
- When light brown, add nuts.
- Add the butter.
- Spread thinly on a greased cookie sheet.
- Cut into diamond shapes while still hot.
Tal Sankdi is Sesame brittle made with sesame seeds and jaggery(palm sugar or natural sugar)
- 1 lb sesame seeds
- 1 lb jaggery
- 1 cup water
- Roast sesame seeds.
- Boil jaggery and water until jaggery melts. Strain with a fine sieve. Return to saucepan, and continue cooking on medium heat until thick. Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer.
- Add sesame seeds and mix well.
- Quickly spread on 17″ x 15″ x 1″ cookie sheet. Roll thin with a greased rolling pin.
- Cut into desired shapes while it is still hot.
- 8 oz butter
- 3/4 cup half and half or homo milk
- 2 cups sugar
- 1/4 cup powder milk
- a few drops of pink food coloring
- 1/2 tsp elechi seeds(cardamom seeds)
- 1/8 tsp nutmeg powder
- 1 lb unsweetened coconut
- 1 oz each coconut, chopped almonds and pista.
- Melt Butter.
- Add the half and half and sugar and boil it till the mixture thickens about 5 min.
- Add the rest of the ingredients and cook till the mixture is thick and starts forming into a ball.
- Set it in a 9 x 9 Square pan.
- Sprinkle with coconut chopped almonds and pista and let it set.
- When cool cut it in square or diamonds.
- 1 lb jaggery
- 1 cup water
- 1-1/4 lb blanched roasted peanuts or
- 1-1/4 lb slivered almonds
- Boil jaggery and water until jaggery melts.
- Strain with a fine sieve.
- Return to the saucepan and continue cooking on medium heat until thick.Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer).
- Add peanuts and mix well.
- Quickly spread it on 17 inch x 13 inch x 1 inch cookie sheet.Roll thin with a greased rolling pin or a roller.Cut into desired shapes while still hot.
You can use slivered almonds, crushed almonds, Pistachos, walnuts or a mixture of all.
The name is derived from the Persian word barf which means “snow”, since burfi is similar to ice/snow in appearance, this is why it is served cold.
Burfi is a sweet confectionery from the Indian subcontinent. Burfi is made from milk cooked with sugar until it solidifies. Burfi is often flavoured with fruit(such as mango or coconut) or nuts(such as cashew, almonds, pistachio) and spices such ass cardamom, nutmeg and saffron. Burfi is sometimes coated with a thin layer of edible metallic leaf known as Vark. They are typically cut into squares, diamonds or round shapes. Different types of Burfi vary in their colour and texture.
Burfi is one of the most popular sweet enjoyed at any Indian festival.
- 1 can 12oz evaporated milk
- 1 lb ground cashews
- 1 lb sugar
- 1/2 lb unsalted butter
- 6 cups powdered milk
- 1/2 tsp cardamom powder
- Few strands saffron
- In a saucepan, over medium heat, melt the butter, add milk and sugar.
- Add cashews, cardamom and saffron. Cook for about 5 min stirring constantly. Add powdered milk and mix well until it becomes a thick paste.
- Pour mixture in a greased 10” x 12” pan and spread evenly. When completely cool, cut into squares using a sharp knife.