Chocolate Kataifi Chocolate Burfee
Ingredients
Kataifi topping
30g ghee or unsalted butter
150g kataifi pastry
300g white chocolate, melted
Pistachio Burfee
180g castor sugar
280ml water
50g ghee or unsalted butter
80g pistachio paste
400g full-fat milk powder
1.5 tsp ground elachi
200g ground roasted pistachios
Method
for the Pistachio Burfee
Prepare a 23×23 cm baking tin with baking paper and set aside.
In a large saucepan on medium heat, add the water, ghee, and sugar.
When the ghee has melted, add the pistachio paste and simmer gently for a minute.
Add the milk powder and ground elachi, and combine until a soft batter has formed.
Allow to cook for 10 minutes until the batter has thickened, and stir constantly to prevent burning.
Once thickened, add the ground pistachios and mix till combined.
Add the burfee mixture to the baking tin and allow to come to room temperature before placing in the fridge for 4-5 hours to set.
Kataifi topping
Chop your pastry up slightly.
To a saucepan on medium heat, add the ghee, and let this melt.
Add your pastry to this and cook until it turns a deep golden brown colour. Then take this off the heat.
Allow to cool before topping the pistachio burfee with the golden pastry. Add melted white chocolate over the pastry and pop into the fridge for 30 minutes to harden.
Once set, slice into blocks and serve. Best enjoyed at room temperature.
Store in an airtight container in the fridge.
The Tocka Blog 