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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)

Next spread this rose caramel gently over biscuit base.

Sprinkle chopped pistachios and rose petals.

Refrigerate for 1 hour and then carefully cut into pieces.

Cut and keep it in fridge and take it out when you want to eat.

If you try this burfi, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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Some more easy recipes you can try for Raksha bandhan

20 Raksha bandhan recipes

Dark chocolate cupcakes

Tandoori Vegetable Tikka

Crostini- 3 ways

Coffee cupcakes with coffee buttercream

Pistachio cupcakes with cardamom frosting

20 Raksha bandhan recipes

Rakhi is a festival of brother-sister love and nothing expresses it than making something special for your brother this rakhi! I have compiled some amazing appetiser, lemonade and dessert recipes which can be used to make this festival even more joyous 😀😀😀

Paan and rose trifle jars

It's easy to assemble and made with all store bought ingredients like vanilla cake, whipping cream, mukhwaas and flavorings!

Mango and chocolate pudding trifle

Luscious and creamy trifle made by layering crushed oreos, custard, mango puree and homemade chocolate sauce together. You can make this dessert 1 day in advance and it will make for an amazing dessert to make on the occassion of Rakhi.

Homemade Thandai

If you haven't made Thandai at home before then you just try now! I guarantee that you will stop making with store bought thandai syrup. Homemade thandai tastes so much better and is extremely flavorful with the use of cooling ingrdients like soaked almonds, poppy seeds, watermelon seeds, black pepper and cardamom. Tastes best when chilled and is an amazing welcome drink to make for your brother!

Kesar pista and white chocolate mini tarts

This is probably one of the easiest fusion desserts you can make and is extremely decadent! Simple to make and hardly needs any effort.

Ultimate Mexican loaded nachos

These loaded nachos are a must in our house whenever we have people coming over and trust me when I say it, it's one of the best things you can make for your family and friends. Made with 10 min nacho cheese sauce and ultimate restaurant style salsa, it's the perfect appetizer and you all won't stop eating it!

Mango chili lemonade

This lemonade is one of the highest viewed recipe on blog and rightly so! Try it once and I guarantee that you will be making it every second day. It will taste really nice with Kesar and langda mangoes too!

Fruit and nut chocolate bark

Simple to make and makes for amazing gift. Wrap it beautifully in transparent plastic bags and tie with beautiful ribbons!

Fruit flavored rabdi

Rabdi is one of the most favorite Indian dessert which is made by reducing milk for a long time. After the milk has been reduced, sugar can be added and then left to cool. Once it has cooled down, you can add finely chopped fruits like mango, orange and strawberry. Spoon it over rasgulla, gulab jamun, ghewar, jalebi or enjoy on it's own!

Instant chocolate and date ladoos

These chocolate and date ladoos are extremely simple and makes for such an amazing healthy treat. You can make these 2-3 days in advance and use it as mithai on rakhi day or even use it as a gift for your brother!

No bake chocolate cheesecake made with creamed paneer instead of cream cheese

This is a decadent no bake chocolate cheesecake made with very few ingredients especially home made paneer which is used as a cream cheese subtitute and tastes exactly similar. It sets beautifully and you get clean slices of cheesecake. Super simple and so delicious!

Home made Kala Khatta lemonade

Can you believe that this is the natural color of this lemonade? This famous lemonade can be easily made at home- sweet, sour, salty and so fruity!

Dark chocolate truffles

These chocolate truffles are perfect as a rakhi treat and also amazing for gifting. You can make an assorted box of it and roll in chopped walnuts, pistachios, roasted almonds after they have been prepared. These truffles are decadent, rich, luscious and just melt in mouth.

Dominos style zingy paneer parcel

These dominos style parcels are golden on the outside and soft inside with a delicous easy paneer filling. These are so amazing that you must keep it on your lunch/dinner menu this rakhi. You brother and family are going to totally love these!

Orange and ginger masala lemonade

This lemonade has amazing orange and ginger flavor and finishes with chat masala and mint leaves to make it even more refreshing!

Ultimate egg-less chocolate cake

Another highest viewed recipe on blog and people have given such amazing reviews about this cake. I have been making this cake since almost 15 years and it's absolutely fail proof. Perfect for special occasions like rakhi, birthday, anniversary .

Egg-less dark chocolate and walnut brownies

No bake chocolate tart

This no bake chocolate tart is insanely chocolaty and so moreish! One of my fav dessert and so so simple to make with minimum steps.

Eggless vanilla cupcakes with mango buttercream

Melt in the mouth vanilla cupcakes topped with delicious mango buttercream! These cupcakes are insanely soft and moist and you will love them- perfect as a special treat for your brother and family.

Rose and coconut water lemonade

This lemonade is so refreshing and such beautiful floral notes! Such a unique drink and tastes fabulour, taste best when chilled.

Mango shrikhand

Creamy, light and luscious cold dessert bursting with fresh flavour of mangoes. It's so much better than store bought version which is greasy and laden with sugar and you feel full right after one bite of it.

No bake chocolate cheesecake made with home made cream cheese using paneer

No bake chocolate cheesecake (made with paneer)! Yes you heard me right - Paneer! It's super simple, super easy and so delicious! Crust is a mix of crushed biscuit and butter. Cheesecake filling is made of homemade cream cheese , melted chocolate and whipped cream. To make cream cheese with paneer , paneer is blended with milk to give similar texture as that of actual cream cheese. It works great and sets cheesecake beautifully.

It's insanely chocolaty, creamy, luscious with a super-light texture which just melts in mouth. It's decadent and you'll surely be in dessert heaven after eating it! Coupled with buttery biscuit crust, it's really an indulgent make ahead dessert and I guarantee that it's fail proof.

There's no surprise that I love love love chocolate desserts and this sinful No bake chocolate cheesecake is for all chocolate lovers out there. You are going to fall in love with this dessert. Of all the chocolate desserts on blog, No bake chocolate tart, Dark chocolate and walnut brownies and No-oven chocolate cake are some of my all time favorites and you should definitely try them.

This dessert is effortless and don't have to take any effort to bake it in water bath or fear that it will sink or crack. Filling is just poured over the biscuit base and then leave to set in fridge overnight. You can garnish the way you want with shaved chocolate, chocolate chips, gems, Ferraro rocher or even pour a thin layer of chocolate ganache which I use for my Ultimate eggless chocolate cake once the cheesecake sets.

Amidst lockdown, it's difficult to find cream cheese and even otherwise cream cheese is not easily available across every town or city so homemade paneer comes in handy for all such recipes. On blending with little bit milk and sugar, it gives out the same consistency and texture which is creamy and very luscious just like cream cheese.

Paneer is also a type of cheese (cottage cheese) and when you cream it you get cream cheese!

Some key point of this no bake chocolate cheesecake

You can use non-diary whipping cream like Tropolite which is already sweetened and gives amazing results. ( I have used non diary cream in this recipe)

If using regular cold heavy cream then make sure it has more than 30% fat so that it aerates and fluffs well which helps set the cheesecake. Add icing sugar while whipping this cream. ( Use Amul whipping cream or Rich whipping cream if you stay in India)

Since we are not using cream cheese, you also need to add slight bit of cream cheese spread to give that umami flavor. (Use Amul or Go cheese spread)

I have used digestive biscuit for the base but you can literally use any other biscuit like oreo, parle G, marie and mix with butter.

Amount of butter you add in crushed biscuit will vary from biscuit to biscuit. Just remember that texture should be like slightly wet sand when you press it on the base of spring-form tin.

I have used dark compound chocolate but you can use a mix of milk chocolate and dark chocolate or go for an even darker chocolate.

Creamy and luscious No bake chocolate cheesecake - easy, simple, divine and an effortless dessert!

Diet: Vegetarian

Type: Dessert

Serving: 5-6 people

Ingredients

250 gms paneer ( cottage cheese) ( Make at home with 1.5 litres milk)

6 tbsp icing sugar

3 Tbsp cheese spread (Amul/Go)

5 tbsp cold milk

160 gms dark chocolate ( I used Morde dark compound)

1 tsp chocolate essence

150 gm heavy cream ( add 4tbsp icing sugar)

150 gm non diary whipping cream (I used Tropolite which is already sweetened)

Biscuit base

100 gms digestive biscuit

4 tbsp melted butter

Method

Begin by making paneer ( Cottage cheese), Bring milk to boil and then add about 2 tsp lemon juice and stir. Once paneer forms and water separates, strain and make sure there's no water content left in paneer. Set paneer aside to cool down and come at room temp.

Next, crush biscuits in a processor. Tip in a bowl and mix with melted butter.

Now tip this biscuit mixture in a slightly greased spring-form tin and spread evenly. Press with the help of spoon tightly. Refrigerate for 30 minutes.

To make cream cheese, blend paneer with icing sugar, milk and cheese spread till smooth and creamy. Strain this through a sieve and then set aside. ( Do not refrigerate)

Next melt chopped chocolate in microwave or over a double boiler. Once it melts, set aside for 5 mins to slightly cool down. ( Don't set aside for too long else chocolate will start to get hard again)

Mix melted chocolate, cream cheese and chocolate essence together gently with a rubber spatula.

Next, whip cold non diary whipping cream or regular heavy cream till it is fluffy and stiff. Fold this whipped cream gradually in chocolate and cream cheese mixture using cut and fold technique gently. (If using heavy cream, add 4 Tbsp icing sugar and then whip. No need to add icing sugar in non diary cream if it is already sweetened)

When you mix the whipped cream, don't overwork it or be in a hurry to mix it. Do it gradually and slowly otherwise air from the fluffed cream will escape and cheesecake won't set.

Pour this filling over the biscuit base and spread evenly. Smooth out the top with a spatula knife or rubber spatula and then set in refrigerator for 5-6 hours or overnight.

To demould, run a knife along the edges till biscuit base and then carefully open the lock of spring-form tin.

Garnish with chocolate shavings. Slice and serve.

Can refrigerate upto 3 days, tastes even better the next day!