Rose caramel and pistachio biscuit burfi

Rose caramel and pistachio biscuit burfi- buttery, crumbly, rich, gooey with beautiful hint of rose flavor and adorned with chopped pistachios! It has a shortbread biscuit base, Rose flavour infused caramel made with milkmaid/condensed milk and nutty pistachios, a dessert which will be loved by all 😀

Rakhi is almost here and I am so so excited to share this recipe with you all! These biscuit burfis are a fun fusion mithai and can be made very easily at home. I get all creative during Festive season and try so many fusion desserts. Do check out Paan and rose trifle jars, Kesar pista and white chocolate mini tart and Chocolate and date ladoos which taste amazing and are a good mix of western and Indian desserts.

Coming back to these biscuit burfis, Rose and pistachio is a really delicious combination and my favorite too for making desserts. Start by making the super simple biscuit base with flour, sugar and butter and baking in oven till golden brown. It's buttery, crunchy and soft all at the same time. Next comes the star of this dish, the very rich and luxurious rose caramel which is spread over biscuit base and then finally chopped pistachios are sprinkled all over which gives a very nice nutty flavor. Sheer decadence and divine! Every bite is sweet, slightly salty and so DELICIOUS 😁

Easy desserts are the best! This is one of those desserts which require minimum effort and the end result is so amazing. Fancy, vibrant yet so easy and quick to make. You can make this dessert 2-3 days in advance and refrigerate , stays absolutely fresh and crumbly.

No bake chocolate tart, Whole wheat banana and nutella cake, No bake chocolate cheesecake (made with paneer) are also some really easy and moreish desserts which you all must try soon!

In this COVID scenario, it's definitely not safe to order food and desserts from outside.We have been cooking up a storm at home and making all sort of dishes like Dominos style zingy paneer parcel, Chocolate cake in kadhai/pressure cooker, Ultimate loaded nachos, Tandoori Vegetable Tikkas and so many more things at home. And I am so happy that you all have been trying so many recipes from the blog too for your family. Love seeing your creations, please keep tagging me on my Instagram handle @fascinatingfoodworld when you try recipes.

Rich, buttery and crumbly Rose caramel and pistachio biscuit burfi- an amazing festive dessert for the coming occasion of Raksha bandhan!

Diet: Vegetarian

Type: Dessert

Serving: Makes 16 small squares

Ingredients

Biscuit base/Shortbread

1+1/2 cup flour (maida)

1/2 cup semi soft Amul butter ( Can use unsalted butter too)

1/4 cup powdered sugar

1/4th tsp baking soda

1/2 tsp cardamom powder (optional)

Rose caramel

200 GMs milkmaid

1/4 cup semi soft Amul butter( can use unsalted butter too)

1/4 cup powdered sugar

1 Tbsp roohafza

1 tsp rose essence ( Add more roohafza if u dont have essence)

2-3 drops rose color (optional)

Topping

1/3 cup salted or unsalted shelled pistachios

Method

First make the biscuit base ---->>

Start by creaming the butter and sugar together till light and fluffy using hand whisk or electric beater.

Then add cardamom powder and baking soda and mix properly in creamed butter.

Next add maida/flour and 2 tsp milk and make a soft dough using your hands. ( Don't add more water or milk at all)

Grease a square dish with melted butter.

Now spread the dough evenly onto the surface of square dish with the help of your fingers and flatten.

Bake in a pre heated oven at 180 degrees for 15-20 mins till its slightly golden but not burnt.

Once done, take the dish out of oven and let cool for 10 mins before turning it onto a plate.

Rose Caramel --->>

Add milkmaid, butter, sugar, roohafza, rose essence and color in a non stick pan and cook on low heat for 10-12 mins till you see it bubbling and thickening a bit (keep stirring in between)

Take off heat and let it cool down for 15-20 mins on it's own. It will thicken naturally and will come to a spreadable consistency. ( Refrigerate in fridge for 30 mins during hot and humid weather)