Sweets made from Paneer or mawa (khoya) are immensely popular in India. I cannot think of any festival without the use of either of these.
The reason is that our country was known as the land of milk and honey and even today milk and its products are such an integral part of our everyday cooking.
In the Persian language, the word barfī means ‘icy’ or ‘snowy’. So the word Burfi is derived from there. Also in Hindi Baraf means ‘ice’.
And the much-loved sweet is so true to its name. It simply melts in the mouth just like snow.
PANEER PISTA BURFI
Ingredients :
- 500 gms Malai Paneer
- 150 gms Powdered sugar (you can adjust sugar as per taste if you want it more sweet)
- 1 cup of milk powder (150gms)
- Pistachios finely chopped 3 tbsp
Method :
- Blend the paneer and the sugar into a mixer grinder, keep the mixture a little coarse.
- Then heat a non-stick pan, transfer the mixture in it.
- Keep the gas on sim and keep stirring continuously for 5 minutes till the mixture comes together.
- Now add the milk powder and combine everything well, till the moisture from the mixture dries up and the paneer starts leaving ghee.
- Add finely chopped pistas and combine.
- Remove the paneer mixture from the pan onto a tray lined with butter paper / parchment paper.
- Keep to cool overnight or for atleast 2-3 hours in the fridge
- Cut the burfi into desired shapes or squares garnish with some chopped pistachios
- Paneer Pista Burfi is ready to serve
Since this Burfi is made from milk it has a short shelf life of around 2-3 days. If you store in the refrigerator it can stay for almost a week.
But I am sure it won’t last that long.
