The markets and stalls around Charminar, in the center of Hyderabad, inspired this recipe for Burfi with Edible Silver. Here’s the story.

As you may recall, we ate our body weight in Osmania Biscuits from Nimrah Cafe and Bakery. We definitely needed a walk. But, only we went a few steps down the street before we stopped in our tracks.

A tin-y tap, tap, tap filled the air. And, we found a fascinating sight. A dozen men sat pounding something shiny with blunt mallets at low tables. It was edible silver foil. Bakers and confectioners use this foil to decorate fine Indian sweets. But, we’d never really stopped to think about where or how it was actually made. And, we never imagined it would be on the side of the street.

We were impressed. And, there was no leaving the stall without buying some. The delicate foil came in small bundles. Rectangles of newspaper separated each sheet from the next. Talk about rags to riches.

We hope you enjoy this creamy smooth Burfi with Edible Silver. Someday, our supply will run out. And, that’s why this fudge is also topped with delicious nuts and saffron. We’ll make it last as long as possible. Every bite is fit for a Hyderabadi Nizam or for you, our dear reader.

Burfi with Edible Silver Recipe

24 pieces


For the fudge:
1 cup whipping cream
1½ cups sugar
4 ounces butter – plus a bit more to grease the pan
½ teaspoon ground green cardamom seeds
4 cups powdered skim milk

For the garnish:
2 Tablespoons chopped almonds
2 Tablespoons chopped pistachios
Pinch saffron
Edible silver foil – optional, if available


  1. Lightly grease a 8-inch square pan. Set aside.
  2. Combine the cream, sugar, butter and cardamom in a glass bowl and microwave on high for 5 minutes. Remove from the microwave and stir.
  3. Return to the microwave, and cook on high power for 5 more minutes.
  4. Remove the mixture, stir in the powdered skim milk then, microwave the mixture for 2 more minutes.
  5. Remove from the microwave, mix thoroughly once more then, transfer the mixture to the prepared pan and press it down with the back of a spoon.
  6. Garnish immediately – while still warm – with almonds, pistachios, saffron and silver foil if you’ve got it.
  7. Cut into the desired number and size of pieces once the burfi has cooled completely.
  8. Enjoy as a tea time treat.

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