Pista Burfi Bark
Floral, fragrant cardamom shines in this rich and nutty dessert inspired by burfi (a type of fudgy, milk-based Indian sweet), so sourcing fresh, quality spices is a must. For her Diwali celebration, blogger and cookbook author Hetal Vasavada tops her bark with edible flowers and gold leaf, making for a stunning presentation. Edible foil must be 24-karat gold or pure silver to be safe for consumption. They can be purchased from Slo Food Group. Order dried organic rose petals from Rose Dose or look for fresh calendula or pansies. (Petals from Whole Foods or other retailers will work as long as they marked as “edible.”)
Store cut bark in an airtight container in refrigerator up to 1 week. Bring bark to room temperature before serving.
To check for one-string consistency, remove pan from heat, and dip a spoon into the syrup; let it cool for a few seconds, letting excess drip off, and run your pointer finger across spoon. Rub syrup between your thumb and pointer finger, and gently pull fingers apart. If a single small string is formed and does not break when your thumb and pointer finger are pulled apart, the syrup is ready.