Using Yamuna Devi’s pistachio milk fudge recipe noted in my previous entry, I was ready to put my own spin on the classic Indian dessert.
Saffron is something already made in India but I decided to incorporate it into this recipe, while also reserving the pistachios for a decoration.
I was feeling more confident and decided that it was time to give a batch to my Hindi instructor. This also was an opportunity for me to learn how to powder saffron.
Normally I just throw the threads in but have been disappointed in the lack of yellow. I thought that powdering it would give it a richer yellow color.
I also have been afraid that my only mortar and pestle would be thoroughly smeared yellow in the process, but this time I decided to take the risk because I needed these sweets to be a golden hue.
I put a large pinch of saffron threads into the mortar and pestle and slowly crunched them into a red powder. The internet told me to soak the powder in hot water for a fair amount of time.
While the mixture turned the color I wanted, I boiled the sugar and water. When it had cooled, I added the saffron mixture and the milk powder.
But there was a problem: I should have boiled less water first and measured out an amount of water for the saffron mixture. The mixture was not solidifying on the heat like it was supposed to.
This issue; however, was fixed by adding more milk powder and more time to boil on the stove.
The burfi did indeed taste florally saffron but next time I will not blanch the pistachios because the crunch was a textural element that was missing.
My Hindi teacher passed some of them out to the class and she said that they tasted exactly how burfi is supposed to taste!
I still will need more time to master Indian sweets so stay tuned, ladoos might be around the corner.