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1 cup unsalted
Heart of the Desert shelled pistachios, coarsely ground
1 cup whole cashew nuts (unsalted), coarsely ground
1 cup white granular sugar
1/2 cup water
5 green cardamom pods, cracked, seed removed, and ground
5 saffron strands, soaked and dissolved in 1 tablespoon milk
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Place pistachios and cashews in a food processor or blender and
grind. Set aside. Mix sugar, water, cardamom, and saffron in
a heavy-bottomed pan and boil the mixture over medium-high heat.
Stir frequently, and boil until the sugar syrup is thickened to
one-string consistency. Add ground nuts and reduce heat to
medium-low. Cook until the syrup has absorbed in the nuts and they
are slightly dry (fudge-like consistency). Remove from heat and
transfer the mixture to a large greased pan. Spread to form an
even layer. Allow to cool, and when the texture is slightly firm
and it begins to set, cut into bite-size pieces. Carefully remove
the pieces and arrange on a decorative platter. Serve or store in
refrigerator in a well-sealed container for 4 to 5 weeks or more.
Note:
This recipe comes from Nepal. Barfi is a traditional
diamond-shaped sweet made from the combination of various ingredients
and flavoring (dried fruits, flours, nuts, vegetables, thickened
milk). The ingredients are mixed and cooked together until they
reduce to fudge-like consistency. This sweet is usually made
especially around holidays and celebration time. It is eaten as a
snack at any time and served at room temperature.
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