Serves: 30
Total Calories: 294
Soak the pistachios in the boiling water, about 1 hour. Drain the pistachios, place on a kitchen towel and rub vigorously to remove the thin, softened skins. The pistachios will now be brilliant green. Cut each nut in half or quarters. Reserve.
PREPARE THE BASIC WHITE MILK FUDGE RECIPE:
1. Heat the butter in a large, heavy wok or saucepan (not nonstick) over medium-high heat until melted. Add the ricotta cheese and cook, stirring often, over medium heat for the first 2 to 3 minutes, then over medium heat until all the liquid evaporates 20 to 25 minutes.
2. Add the condensed milk and vanilla extract and continue to cook until all the liquid evaporates and the mixture thickens and pulls away from the sides of the pan, 10 to 12 minutes. During the last 5 minutes of cooking, mix in the nuts and other flavors of your choice.
ADD FLAVORS:
Mix all the ingredients into the fudge.
3. Place on an 11 x 8-inch baking or any other tray or dish with raised edges and, with a spatula, flatten into a smooth 1/2- to 3/4-inch-thick layer. Garnish with the silver leaves and refrigerate until somewhat firm, at least 2 hours. (Warm burfee is very soft and does not retain its shape or cut well.) Cut into 1-inch or larger squares, rectangles, or diamonds. Transfer to a platter and serve, or layer in airtight containers with wax paper separating each layer and store in the refrigerator.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic White Milk Fudge with Pistachio Bits recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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