Indian Cardamom Burfee
-makes 16-20 pieces 
My cardamom and pistachio burfee is one of the only Indian desserts I crave, and make during Deepawali every year. Unlike most Indian desserts, this sweet treat is light, well-balanced and beautifully flavored with sweet green cardamoms and pistachios. The base of this fudge is fresh, homemade paneer and yogurt. Although I used fresh full-fat milk in this recipe, using raw milk yields better quality paneer, and gives the dish more body. So do use raw milk if you can find it and decide to give this beautiful burfee a try.

Ingredients for Indian Cardamom Burfee

1.5 cups freshly made paneer (recipe below)
1.5 cups thick yogurt
8-10 green cardamoms, pounded in a mortar and pestle 
15-20 strands saffron 
6-8 tablespoons caster sugar 
2 tablespoons chopped pistachios 
1/2 teaspoon ghee, for greasing
1 tablespoon finely chopped pistachios, for garnish

Fresh Paneer: 
1.5 liters full cream milk (fresh or raw)
3-4 tablespoons Heinz white vegetable vinegar OR lemon juice
Ice cubes (20-30)

Recipe
1. Place yogurt in a muslin cloth placed in a colander (for about an hour) to drain excess liquid. Discard liquid.
2. Next place thick yogurt, paneer, and sugar in a blender and blend until smooth.
3. Grease a square/rectangular microwaveable glass container with ghee. Pour blended mixture.
4. Sprinkle pounded cardamoms evenly all over the mix along with saffron strands and 2 tablespoons chopped pistachios. Microwave on high power for 2 minutes, the stir gently. 
5. Microwave again for 5 more minutes on high power. Cut into squares, sprinkle one tablespoon finely chopped pistachios all over.
6. Bring it back to room temperature, then refrigerate for a few hours before placing fudge squares into cupcake liners. Serve chilled.

Fresh Paneer:
1. Heat milk in a large saucepan until it comes to a boil. Reduce heat to low flame.
2. Add vinegar or lemon juice gradually one tablespoon at a time and stir the milk gently. The curds will start separating from the whey. Simmer for 2-3 minutes. Take it off the flame and let it to cool for about 10 minutes.
3. Next drain the whey on a large handkerchief or cheese cloth placed on a colander. Leave the colander in a bowl full of ice cold water for 10 minutes. 
4. Set the colander with paneer aside for about 30 minutes to drain excess water. Use crumbled paneer in recipe above.
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