Ingredients

• 1 Litre full cream milk

• 1 tbsp. natural yoghurt

• 1 tbsp. sugar

• 1 large pinch, about the size of a pea, food grade citric acid

• 1/2 tsp. green cardamom powder

• 6-7 Almond

• 10-12pistachios, finely shredded/sliced

Instructions

1. Place milk, yoghurt and sugar in a heavy bottomed wok/karahi. Let it boil on medium heat, until it is a thick, custard like consistency.

2. Meanwhile, soak almonds/pistachios in warm water (blanch) or microwave on full power for a couple of minutes. Cool, peel and shred/thinly. Note from Mamta: Soaked almonds and pistachios can be easily sliced in a garlic clove slicer, if you have one. Just make sure that it does not smell of garlic. I keep one separate just for this purpose

3. Once the milk is thickened to a custard consistency, add a pinch of citric acid in one corner of the pan/wok. When the milk around it begins to split in this corner, mix it in with the rest of the milk in the pan. The whole mass will become finely granular.

4. Continue simmering until it is considerably thickened, reduced to a quarter of its original quantity, quite thick..

5. Add cardamom powder and stir it in.

6. Add half the almonds/pistachios and stir them in.

7. Transfer to a bowl when cool and sprinkle remaining almonds on top.

8. When cool, keep it in the fridge, until a while before ready to serve. It is usually served at room temperature.

Notes

• Traditionally, these burfies are covered with a thin film of Chandi Varak or edible silver leaf.

• This dish does not taste nice with raisins or saffron.