Burfi

photo

Maya Singh

Burfi is usually made for special occasions like the festival of Diwali or other celebrations. It is good thing too, because most of the ingredients are high in fats and sugar. Eaten in moderation, occasionally should be okay. However, as with all the sweet desserts on this website, I recommend using substitute ingredients for butter, sugar, cream & milk that may be more suitable for certain health conditions.

This fudge like sweetmeat is a favorite of mine & many friends and relatives. The ingredients are a combination of milk powder, sugar, butter/ghee, almond powder and spices. Details are in the recipe below. There are a number of ways to make Burfi but the quickest and easiest and extremely delicious recipe is the one that my sister Maya gave to me.

Burfi is really very easy make. Just be careful to stir frequently and to have it on a low - medium temperature. To decorate the burfi you may chop up some sliced almond and sprinkle it on top of the burfi that just comes out of the pot. Later it hardens, making it difficult for the almonds to stick to the burfi. Burfi keeps fresh for about a week. After that refrigerate it or keep it in the freezer. It lasts indefinitely.

Ingredients

  • 1 pound or 500 g. klim or mawa powder or any milk powder that is available
  • 3 sticks or 375g. butter
  • 1 cup milk
  • 1 and 1/4 cup sugar
  • 1 cup almond powder
  • 1 tablespoon cardamom (elachi) (ground)
  • 2 teaspoons nutmeg (ground)
  • A pinch of salt
  • 1 tsp. rose essence (optional)

Method

  • Sieve the milk powder to remove lumps
  • Cook on medium heat. Use a pot with a heavy base. Melt butter; add milk and then sugar. These steps can be blended together. Mix, stir frequently and wait for it to rise up and boil
  • Immediately lower heat and gradually add milk powder
  • Stir and let it mix well with the other ingredients, about 5 minutes. It should be a thick consistency and not stick to the pot. The bubbles will indicate that it is done and it will easily pull away from the edge of the pot. Take care to ensure it does not brown at the bottom
  • Add almond powder, salt, and flavorings. Put into tray to set. Smooth top with back of spoon or spatula. Add colorful almonds and gently press.
  • When it is firm, a few hours later, slice into pieces and serve.
bite sized pieces of delicious burfi

bite sized pieces of delicious burfi.

burfi in tray

Burfi in tray decorated with almonds ready to be sliced.

burfi during the cooking

Burfi during the cooking stage, all melted swirled

Conclusion

I hope you enjoy using this recipe. I have always had success with it.

There must be many of you who have dishes that you are experts at. If you would like to share your recipe and have it up on the internet, please send me an email at
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Send me recipes that you enjoy making. Remember to send pictures of the dish as well as one of yourself. Happy cooking.