Pistachio And Chocolate Burfi

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  • Makes: 20
  • Prep Time: 20 mins
  • Ready in: none
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Pistachio And Chocolate Burfi

These Indian sweets look really impressive decorated with gold leaf ... great for celebrating Diwali with friends.


  • 200g (7oz) milk powder
  • 150ml carton double cream
  • 1tbsp butter or ghee
  • 1tsp ground nutmeg
  • 55g (2oz) pistachio nuts, chopped
  • 397g can Carnation Condensed Milk
  • To finish 100g (3½oz) dark chocolate, melted
  • gold or silver leaf

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  1. Mix the milk powder and double cream in a bowl until it forms a thick and crumbly paste.
  2. Heat the butter or ghee over a low heat for a couple of minutes, stir in the nutmeg and pistachio and toast for a few minutes.
  3. Add the cream mixture and the condensed milk; the mixture will be solid to start with and will soften as you continue to heat it. Keep stirring until the mixture starts to come away from the sides.
  4. Pour into a non-stick tray and spread to a 2cm (¾") thickness. Spread over the melted chocolate and decorate with gold or silver leaf.
  5. Allow to cool and then cut into square shapes