Imagine a dessert that captures the essence of Indian culinary magic - a sweet treat so luxurious it feels like a celebration in every bite! Kesar Burfi is not just a dessert; it's a golden-hued masterpiece that combines the richness of ghee, the nuttiness of almond flour, and the exotic touch of saffron. Whether you're a dessert enthusiast or someone looking to impress your guests with an authentic Indian delicacy, this recipe promises to transport your taste buds to the royal kitchens of India.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 16 pieces
Ingredients
- 1 cup almond flour
- 1 cup semolina
- 1 cup sugar
- 1/2 cup ghee
- 1/4 teaspoon saffron strands
- 1/2 cup milk
- Chopped pistachios for garnish
Instructions
- Begin by gathering all your ingredients: almond flour, semolina, sugar, ghee, saffron strands, milk, and chopped pistachios for garnish.
- In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. This will help release the color and flavor of the saffron.
- In a heavy-bottomed pan or kadhai, heat the ghee over medium heat until it melts completely.
- Add the semolina to the melted ghee and roast it, stirring continuously, until it turns golden brown and releases a nutty aroma. This should take about 8-10 minutes.
- Once the semolina is roasted, lower the heat and add the almond flour to the pan. Mix well to combine the two flours.
- Next, add the sugar to the mixture and stir until it is well incorporated. The sugar will start to melt and blend with the roasted flour mixture.
- Pour in the milk and the saffron-infused milk, stirring continuously to prevent lumps from forming. Continue to cook the mixture on low heat.
- Cook until the mixture thickens and begins to leave the sides of the pan, which should take about 10-15 minutes. You will know it’s ready when it forms a soft dough-like consistency.
- Once the mixture is cooked, remove it from the heat and let it cool slightly for a few minutes.
- Grease a flat plate or a square baking dish with a little ghee to prevent sticking. Transfer the burfi mixture onto the greased surface.
- Using a spatula or your hands, spread the mixture evenly and flatten it to your desired thickness. You can make it about 1/2 inch thick for a good texture.
- While the mixture is still warm, sprinkle the chopped pistachios evenly over the top and gently press them in to adhere.
- Allow the burfi to cool completely at room temperature. Once cooled, cut it into square or diamond-shaped pieces using a sharp knife.
- Store the Kesar Burfi in an airtight container. It can be enjoyed for up to a week.
Tips
- Saffron is the star of this recipe - ensure you use high-quality strands and soak them in warm milk to extract maximum flavor and color.
- Roasting is crucial! Take your time when toasting semolina and almond flour. The golden-brown color and nutty aroma are key to developing deep, rich flavors.
- Maintain a low, consistent heat while cooking the mixture to prevent burning and ensure smooth, even texture.
- Use a heavy-bottomed pan to distribute heat evenly and prevent scorching.
- When spreading the burfi mixture, use a greased spatula or your hands to create an even surface.
- Allow the burfi to cool completely before cutting to get clean, precise pieces.
- Store in an airtight container at room temperature to maintain freshness and texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
