Double Layered Pistachio and Chocolate-Hazelnut Burfi with milled flaxseed, cocoa and berries

Last week I received a big packet of Linwoods Milled Flaxseed, Cocoa & Berries for the Linwoods Cocoa Delights Recipe Development Competition. (Can't tell you how excited I was to use it all). Linwoods has been in business for over 30 years and manufacture a range of Premium Bakery, Fresh Dairy and Healthy Super Food products that are available  across Ireland, UK, Spain and Holland. Linwoods website is definitely worth a click (and yes for internet junkies like me you could buy the product online). Back to the product - A daily 30g serving of this milled flaxseed, cocoa and berries is high in Flavanols which are highly effective antioxidants. A source of Magnesium, Iron, Zinc, Selenium & Omega 3. Linwoods  cocoa is specially processed to provide a high level of Flavanols & 75% reduced fat as compared to the Cocoa in dark chocolate products. I have used their milled organic flaxseed (that I buy from holland and barrett), in smoothies and bread recipes.

A big Thanks to Linwoods and Beth for this. Hopefully I will experiment more with it soon J

 Having seen gorgeous Deeba's  recipe I wanted to try out something different. As soon as they arrived I wanted to make MAC's. After tweeting hysterically with MACQueen Jamie and lovely Anh about using aged whites, egg whites powder, the flavor combos, I tried them and my MAC's got feet (http://twitpic.com/1yzv5l & http://twitpic.com/1yzvw4). I used the milled powder along with some ground pistachios using Bea's recipe as a guide. I did think about making cakes with them, but then came up with the idea of making  Barfi. Barfi is a traditional Indian fudge like sweet made with reduced milk cooked with sugar and a lot of combinations like pistachios,cashews, almonds,coconut or gram flour. Some recipes also use khoya which is similar in texture to ricotta and is made with reducing milk to one-fifth volume. Barfis are mostly made out of Ghee/clarified butter (recipe follows). I have used condensed milk instead of khoya and have also hazelnut for the first time in making Barfi. 

To make some Ghee simmer unsalted butter along with a clove and a cardamom until all water has boiled off and the milk solids, have settled to the bottom. Strain the clarified butter into a clean jar to avoid disturbing the milk solids settled on the bottom of the pan.

Ingredients:

For the Pistachio Barfi

1 can Condensed milk (400ml)

200 gms Pistachio powdered

1/2 tsp of Cardamom powder

1/4 cup of Ghee/Clarified butter (might need more if not using a non-stick pan)

Method:

Line a square baking pan with parchment with a little overhang for easy removal of the fudges. Combine the condensed milk, powdered pistachio, ghee in a heavy bottomed pan (I used a non-stick pan), cooking (at 80C) and stirring all the time for about 10 to 15 minutes. It is difficult to predict the exact time as mine was ready in about 12 min. The mixture should leave the sides of the pan and resemble a stiff bread dough. Scoop out the mixture to the baking pan and smooth the top with the spatula smeared with some ghee (about ½" high). Allow to cool and set it in the refrigerator for a few hours. Cut the burfis into squares or diamonds with a sharp knife dipped in hot water to achieve neat edges and store them in an air-tight container in the refrigerator.

Ingredients

For the Chocolate-Hazelnut Barfi

1 can Condensed milk (400ml)

100 gms Cocoa Powder

75 gms Hazelnut Powdered

25 gms Linwoods Milled Flaxseed, Cocoa & Berries

1/4 cup Ghee clarified butter (might need more if not usinga  non-stick pan)

Method:

Line a square baking pan with parchment with a little overhang for easy removal of the fudges. Combine the condensed milk, cocoa, hazelnut powder, milled powder, ghee in a heavy bottomed pan (I used a non-stick pan), cooking (at 80C) and stirring all the time for about 10 to 15 minutes. One of those things you do not want to do while answering phone or watching TV. It is difficult to predict the exact time as mine was ready in about 12 min. The mixture should leave the sides of the pan and resemble a stiff bread dough. Scoop out the mixture to the same baking pan on top of the pistachio barfi and smooth the top with the spatula smeared with some ghee (about ½" high). Allow to cool completely and set it in the refrigerator for a few hours. I have used silver leaf for decoration. You could use chopped pistachios or hazelnuts for decoration. Once set cut the barfis  into squares or diamonds with a sharp knife dipped in hot water to achieve neat edges and store them in an air-tight container in the refrigerator.

Verdict: "S" started wondering why I ever stopped making Barfi's at home (he only gets to enjoy them when I am back from a holiday)..My dear friend B's kids loved it. I loved the way he grabbed the phone from his mum and said "Loved your Burfis aunty...make some more while you come home"..not bad for kids who never eat Indian sweets!