Bethica Das' recipe for the Hyderabadi delicacy Ande Ki Burfi is a unique take on the traditional barfi.

Made with eggs and leftover bread, it can be had as a dessert or even during tea-time.

"It is really yummy and requires very little time to dish out," says Bethica. "I bet no one will be able to guess the core ingredient. So, you can play the guessing game."

Bethica suggests you adjust the ghee and sugar in this recipe according to taste.

Ande Ki Burfi

Serves: 4-5

Ingredients

• 3 eggs
• 4-5 tbsp sugar
• ¼ tsp green elaichi or cardamom powder
• Few drops of yellow food colouring, optional
• 1 tsp rose water
• 1-2 tbsp chopped pistachios + extra to garnish
• 2 cups milk
• ¾ cup breadcrumbs
• 2 tbsp ghee + extra to grease the serving dish  
• Pinch kesar or saffron strands
• Crushed rose petals, to garnish

Method

• Heat 1 tbsp ghee in a kadhai or frying pan.
  Saute the breadcrumbs till slightly brown over low heat.
  Take off heat and transfer to a bowl.
  Add the milk to the breadcrumbs.
  Mix and keep the mixture aside for 5 minutes.
• In another bowl, whisk together the eggs, sugar, cardamom powder, yellow food colouring, rose water, chopped pistachios.
  Whisk until the sugar melts.
  Keep aside.
• Heat the remaining ghee in a kadhai over low heat and add the milk-soaked breadcrumbs.
  Keep stirring over low heat till the mixture thickens and starts to leave the sides of the pan.
• Add the egg mixture and keep stirring continuously over low heat till it turns into a solid mass and leaves the sides of the pan.
  Take off heat and transfer the mixture into a greased serving dish.
  Garnish with the remaining pistachios, saffron strands, crushed rose petals.
  Cut into desired shapes once it cools down and serve.

Bethica Das is a Sharjah-based food blogger. Please do have a look her recipes here.

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