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Title: Almond And Pistachio Barfi
Categories: Candy, Dessert, Indian
Yield: 1 Batch

4 ts Ghee
1 c Sugar
1 c Ground almonds -OR-
1 c Whole or slivered almonds
1 c Unsalted pistachios
1 qt Milk
3/4 c Raisins (optional)
1/2 ts Almond extract

Pulverize the nuts in a blender or with a nut grinder.

With a pastry brush, spread 1 ts of the ghee on a 7-1/2" pie tin.

In a heavy 3 to 4 qt saucepan, bring the milk to a boil over high
heat. Reduce the heat to moderate and, stirring frequently, cook for
about 35 minutes or until the milk thickens to the consistency of
heavy cream. Add sugar and stir for 10 minutes. Add the ground
almonds and pistachios (and raisins) and continue stirring 10 minutes
longer. Still stirring, add 3 ts of the ghee and cook for another 5
or 10 minutes, until the mixture is thick enough to draw away from
the sides of the pan in a solid mass.

Remove the pan from heat and stir in almond extract. Pour the barfi
into pie tin, spreading and smoothing it with a spatula. Let the
candy cool for 30 minutes or so, then cut into squares or diamonds.
It will harden to the consistency of fudge as it cools down.

Recipe FROM:
<https://archive.org/details/the-peoples-philadelphia-cookbook>

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