INGREDIENTS 145g tin of dessert cream 500g full cream milk powder 125g butter 125ml sugar 385g tin of condensed milk 145g tin of dessert cream 2x400g tins of coconut milk green food colouring, to tint 125ml icing sugar 5ml ground cardamom edible gold leaf and pistachios, to decorate
COCONUT AND PISTACHIO BURFEE
METHOD Rub the cream into the milk powder until the mixture resembles crumbs. Set aside for 60-90 minutes. Grease a 20x20cm dish. Line with plastic wrap, leaving some of the wrap draped over the edge. Grease the plastic wrap with nonstick spray or butter. Place the milk powder mixture in a food processor in batches and blitz until finely ground. Set aside. Combine the butter, sugar, condensed milk, dessert cream and coconut milk in a pot and bring to the boil. Reduce the heat and simmer while stirring continuously to ensure it does not burn. Once the mixture reaches the consistency of thick custard, remove from heat and add a few drops of food colouring. Add the milk powder mixture in batches and stir well. Lastly, stir in the icing sugar and cardamom. Pour the mixture into the dish, and leave to set in the fridge overnight. Loosen the excess plastic and lift the burfee out of the dish. Slice it into cubes and decorate with gold leaf and pistachios.
PHIRI INGREDIENTS 100g rice 2 litres of milk water ½ cup sugar ½ teaspoon cardamom powder Some soaked saffron strands (optional, but better if added) ½ cup pistachio nuts METHOD Soak the rice. At least 3-4 hours before preparation of the dish,
put the rice in a bowl, add water so that it reaches a little over the rice. Grind the soaked rice to make a paste. Boil the milk in a pan. Add sugar and rice paste to the milk. Cook until thick. Mix in the cardamom powder and saffron in the thickened milk. Stir. Remove from stove and keep in refrigerator for at least 2 hours. Serve chilled with pistachio nuts.
