Dark Chocolate and Nuts Burfi with a Hint of Ghost Pepper and Sea Salt
When your garden produces a ton of ghost peppers, you are bound to have some unconventional experiments in your kitchen. This dark chocolate and nuts burfi is the result of one such successful experiment.
Dark Chocolate and Nuts Burfi with a Hint of Ghost Pepper and Sea Salt
Ingredients
- 25 gms Raw pistachio kernels
- 25 gms Raw cashew nuts
- 25 gms Raw almonds sliced
- 6-8 Green cardamom pods
- 250 gms Dark chocolate bar (I used 72% dark cocoa )
- 7 oc Fat free condensed milk
- ⅛ tsp Ghost pepper powder
- 1 pinch Sea salt
Instructions
- Line a small baking pan with a parchment paper sling. I used a 10×7 baking pan. But the recipe will work in an 8×8 square baking pan, too. The burfis will be slightly thicker if you use an 8×8 pan.
- Roughly break the pistachios and cashew nuts in batches, using a mortar and pestle, making sure to not powder them. Transfer to a bowl along with the sliced almonds.
- Bash the cardamoms using a mortar and pestle, remove the husks, and then powder the seeds.
- Break the chocolate into approx. 1" pieces and place them in a microwave safe bowl. Add the condensed milk to the chocolate.
- Microwave the chocolate and condensed milk mix, in 20 seconds increments, stirring the chocolate with a spatula in between each increment, until the chocolate has melted.
- Add the cashews, pistachios, almonds, cardamom powder and the ghost pepper powder to the chocolate mixture and mix well.
- Pour the mixture into the lined baking pan.
- Sprinkle with a pinch of sea salt.
- Let it cool slightly on the counter and then refrigerate for about an hour until the mix is hardened.
- Lift the hardened mix out of the pan and cut into squares or triangles. Store in an airtight container in the refrigerator for about a week.
