How to cook burfi
Products
Whole milk (preferably homemade) - 1 liter
Sugar - 50 grams
Cardamom seeds (saffron or vanilla can be used) - pinch
Almonds, cashews (any nuts can be used) - 100 grams
How to cook burfi
1. Pour a liter of milk into a saucepan with a thick bottom, place over high heat and let it boil.
2. Reduce heat to medium, keep the lid closed for an hour, stirring occasionally, until the milk thickens.
3. Put 50 grams of sugar, keep on the burner for another 15-20 minutes, until the sugar-milk consistency begins to move away from the sides of the pan.
4. Remove the pot from the burner, add a pinch of cardamom, stir and cool.
5. Put the fondant on a dish, knead for a few minutes until the fondant softens.
6. Divide the fondant into several equal parts, roll into balls with wet hands.
7. Place almonds in the middle of each ball and lightly press in with your finger.
8. Place in a cool place for 40 minutes.
Fusofacts
- Burfi - a traditional Indian sweet, boiled milk with sugar to a dense consistency, then cooled. There is a similar dessert in Russia, Ukraine and Belarus - milk fudge.- Burfi are decorated with nuts, coconut flakes, sesame seeds.
- Saffron, cardamom, vanilla, rose water are added to the fondant.
- It is recommended to use a heavy-bottomed saucepan to prepare burfi, otherwise the milk may burn.
- Burfi are rolled into balls and served chilled on a flat dish.
- The cost of products for cooking burfi from fresh milk - from 200 rubles / 350 grams (on average in Moscow for July 2019).
Burfi with milk powder
ProductsPowdered milk - 200 grams
Sugar - 100 grams
Butter - 80 grams
Cashews (can be replaced with any nuts) - 100 grams
Sour cream - half a glass
Vanilla sugar - a pinch
How to cook burfi in milk powder
1. Put 80 grams of butter in a saucepan, place on a low heat, melt the butter.
2. Add 100 grams of regular sugar and a pinch of vanilla sugar to the butter, keep on medium heat for 5 minutes, stirring, until bubbles form.
3. Put half a glass of sour cream in the sugar mixture, stir, hold for 5-7 minutes until foam forms, remove from the burner.
4. Pour the sugar-sour cream mass into a bowl, beat with a mixer or a whisk for 5 minutes, gradually adding 200 grams of milk powder until a viscous consistency is obtained.
5. Put the fondant in a mold, place the cashews on top and press them into the fondant with your fingers. 6. Put the burfi in the refrigerator for an hour.
7. Cut the cooled burfi into portions.