History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Ingredients for Kaju Pista Badam Kesar Burfi Recipe
Cashewnuts coarsely ground 10
Pistachios coarsely ground 10
Almonds coarsely ground 10
Saffron (kesar) a few strands
Khoya/mawa 2 cups + 1 tablespoon
Sugar 1/2 cup
Liquid glucose 1 teaspoon
Ghee for greasing
Soak the saffron in one tablespoon of warm water and set aside.
Heat a non-stick pan. Add the khoya, sugar and glucose, and cook for fifteen minutes, or till the khoya leaves the sides of the pan.
Remove from the heat and divide into four portions.
Add the cashew nuts to one portion, almonds to the second portion, pistachios to the third portion and saffron to the fourth. Mix each portion well.
Grease a 2-inch deep, six-inch square aluminium tray with a little ghee. Divide each portion of burfi again into three portions and shape each one into a cylinder.
Starting from left to right first, lay a cylinder each of cashew nut, almond, pistachio and saffron burfi. Starting from left to right again, place a cylinder each of saffron, pistachio, almond and cashew nut burfi over the first layer. Place another laye
Repeat with a layer of the burfi in the order of the first layer.
Gently tap the tray on the tabletop and leave to set.
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