My Hindi instructor is so sweet; she randomly gave me a light blue lehenga after class that she didn’t want.
So I thought I would make her some sweets for her kindness.
It’s about time I learned to make Indian sweets since I make Indian food regularly and haven’t tried to to make many of them, save for one failed attempt and a dim recollection of jalebi.
I wanted to make burfi, because I like to snack on them or eat them for breakfast.
There also is such variety, like regular, carrot, pistachio, a green layer on top, saffron, and I think there might be a pink one.
I decided to make pistachio burfi because the recipe seemed relatively simple.
I used Yamuna Devi, who isn’t actually Indian but a delightful Hare Krishna that also makes amazingly inventive vegetarian dishes, that deviate from standard Indian recipes.
My burfi turned out well.
I was practicing so I took these to work and they were gone pretty fast; the only thing was I think I should tone down on the rosewater a bit.
Now I feel more comfortable with Indian sweets and want to make a variation of these with saffron and pistachios.
I also want to work on decorating the sweets nicely since Indian sweets have so much colors to work with.
