Burfi (Indian Creamy Dessert)
Baking and Desserts | Indian cuisine
⏳ Time
2 hours
🥕 Ingredients
5
🍽️ Servings
3
Description
A classic recipe for the patient (there is a modern adapted recipe for burfi that uses powdered milk instead of whole milk).
Ingredients
- Milk - 2 qt
- Butter - 1 tablespoon
- Sugar - 3.5 oz
- Grated Ginger Root - 1 tablespoon
- Cardamom - 1 tablespoon
Step by Step guide
Step 1
Pour the milk into a heavy-bottomed pot and place it over high heat. When it boils, reduce the heat slightly and start stirring with a wooden spatula.
Step 2
It is best to stir constantly, reducing the milk over high heat. Alternatively, you can stir every three to four minutes, reducing the heat to medium, but then making burfi will take significantly longer.
Step 3
Assuming the heat is strong enough and you are stirring the milk constantly, after an hour you will start to notice that it thickens. When your spatula leaves a quickly disappearing trail on the surface of the milk, add the sugar, spices, and butter.
Step 4
In addition to the specified spices, you can also add cinnamon, vanilla, grated nuts, or shredded coconut to the burfi. This is a matter of taste.
Step 5
Do not stop stirring now for even a second. The milk should thicken much faster now, pulling away from the sides of the pot and becoming sticky and gooey, and you must not let it burn.
Step 6
When you think the burfi is ready and the milk can no longer thicken, do not trust your instincts and keep it on the heat for a few more minutes.
Step 7
Directly from the pot, pour the resulting mixture into a pre-prepared mold greased with butter. This can also be a baking tray or a simple plate.
Step 8
Let the mixture cool slightly and then shape it. These can be small balls, which can be rolled in shredded coconut. Alternatively, simply shape the mixture into a rectangular block about 2–2.5 centimeters high, so you can later cut it into square candies.
Step 9
If desired, you can press a nut—almond or cashew—into each ball or cube.
Step 10
After shaping, let the burfi cool completely, then place it in the refrigerator for at least 6 hours (preferably overnight).
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