Indian desserts are known for being sweet, and this is no exception! These types of desserts are typically known as "burfi," but apparently there's a more specific name for this one, so I'm trying to figure it out. I love having this with sweetened chai (and feeling like I'm in India!).
Your choice of nuts (cashews, almonds, pistachios, etc.)
3-4 tablespoons (and more for the topping)
Slowly heat 1/2 cup or more of the condensed milk in a pan, and simmer until it thickens. This step requires a lot of patience. Carefully boil off the water content without scalding.
Roast the nuts. Feel free to use your choice of nuts.
Next, crush the nuts as shown.
Put the saffron into a small amount of milk to draw out the color. Once the milk is colored, remove the saffron, add the milk to the pan from Step 1, and continue to slowly boil off the water content.
Dry roast the shredded coconut. This should also be done slowly to prevent burning.
Roast until the coconut is flaky and dry, and browns to the color shown.
Once the milk from Step 1 has completely thickened, add the nuts and the coconut from Steps 3 and 6, then cool. Add sugar to taste.
Pour into molds of your choice (I used a plastic tray, since it's easy to break the pieces), or pour into a tray. Sprinkle with nuts, then chill in the refrigerator until it sets, then serve.
Story Behind this Recipe
These Indian desserts are quite energy-dense, but just one is enough to completely satisfy! If you ever get a coconut, definitely give these a try.
Patience is the key in making Indian desserts. It's important to slowly simmer to prevent scalding. The water content of the milk mixture should be slowly boiled off; as long as this step is done right, these should have a long shelf life.