Burfi (Indian Creamy Dessert)
3 servings
120 minutes
Burfi is an exquisite Indian dessert with a rich creamy flavor and delicate spice notes. This sweet treat dates back to ancient times when milk was reduced to a thick consistency, creating nutritious and long-lasting sweets. During preparation, the milk is slowly cooked down to achieve caramel depth and a velvety texture. Ginger and cardamom add a light spiciness and subtle Eastern aroma to the burfi. It is often garnished with nuts and served on special occasions, symbolizing prosperity and joy. It perfectly complements tea ceremonies and can serve as an elegant conclusion to a meal. Due to its dense structure, burfi can be easily cut into neat pieces or shaped into small sweet balls that melt pleasantly in the mouth, leaving a gentle milky aftertaste.
1
Pour milk into a thick-bottomed pot and place it on high heat. When it boils, slightly reduce the heat and start stirring with a wooden spatula.
- Full-fat milk: 2 l
2
It's best to stir constantly while simmering the milk over high heat. Alternatively, you can stir every three to four minutes by reducing the heat to medium, but this will significantly increase the time it takes to prepare burfi.
3
If the fire is strong enough and you keep stirring the milk, after an hour you will start to notice it thickening. When your stirring spatula leaves a quickly disappearing trace on the surface of the milk, add sugar, spices, and butter.
- Sugar: 100 g
- Ground ginger: 1 tablespoon
- Ground cardamom: 1 tablespoon
- Butter: 1 tablespoon
4
In addition to the mentioned spices, you can also add cinnamon, vanilla, grated nuts or coconut flakes to the burfi. It's a matter of taste.
- Full-fat milk: 2 l
- Butter: 1 tablespoon
5
Do not stop stirring for a second now. The milk should thicken significantly faster, it will pull away from the pot's walls and become sticky and stretchy, and it must not be allowed to burn.
6
When it seems to you that the burfi is ready and the milk can no longer thicken, do not trust your feelings and keep it on the fire for a few more minutes.
7
Pour the hot mixture into a pre-prepared form, greased with butter. This can also be a baking tray or a simple plate.
8
Let the mass cool a bit and then shape it. These can be small balls that can be rolled in coconut flakes. Or simply shape the mass into a rectangular block 2–2.5 centimeters high to later cut it into square candies.
9
If desired, you can press an almond or cashew nut into each ball or cube.
10
After shaping, the burfi should cool completely first, then place it in the refrigerator for at least 6 hours (preferably overnight).