Vijay got a good grade in this semester. He is studying for his master’s degree in software engineering, part time at Carnegie Mellon University. And the walnut burfi is for celebration. The combination of walnuts and milk-sugar is a classic. The resulting walnut burfi or laddu is a rare indulgence for us.
Recipe:
(makes about 6 medium sized laddus)
2 cups of walnuts (Akhrots)
2 cups of whole milk
3/4 cup of sugar
Lightly roast walnuts in an iron skillet and let them cool down. Keep one fistful of nuts aside and grind the remaining walnuts into powder.
Boil milk and sugar until they come together into very thick mass almost like the final stages of pala kova. It takes about 30 minutes. At this stage, stir in powdered walnuts. Mix thoroughly and keep stirring until, the walnut-kova mixture leaves the sides of the pan and comes together into one big lump. Takes about 10 to 15 minutes. Sprinkle the whole walnuts and mix once and remove the mixture into a pan. Allow it to cool and make small laddus with it or press the whole mixture evenly and tightly in a greased pan to cut squares.
Walnut burfi (Akhrot laddu) – Old fashioned
