Indian Milk Fudge from Dry Milk (Burfi)
6 servings
90 minutes
Burfi is a delightful Indian sweet that combines creamy softness with a light texture. Its history dates back to ancient India, where it was prepared as a sacred offering to the gods and was always present at festivals and family celebrations. Burfi has a rich milk flavor with subtle vanilla notes, and cashew nuts give it a pleasant crunchy texture. This versatile treat can be served as a dessert with tea or used to decorate the festive table. It is easy to prepare – caramelized sugar-cream mixture is combined with dry milk and turns into a thick paste that sets into neat squares. Chilled burfi becomes tender and melts in the mouth, creating an unforgettable gastronomic experience.
1
Combine butter, sugar, and vanilla sugar in a pot and place it on the heat (do not use non-stick cookware, as it may not work out).
- Butter: 200 g
- Sugar: 200 g
- Vanilla sugar: 15 g
2
Boil, stirring, until the sugar is completely dissolved. It should result in a homogeneous mass.
3
Add cream, bring to a boil, and cook for another 5 minutes.
- Heavy cream 35% fat: 225 ml
4
Pour into a bowl and let it cool to a warm state.
5
Prepare a rectangular container with edges, lined with film greased with butter, so that the set burfi can be easily removed from the mold.
6
Add dry milk to the cooled mixture (you can add half first and the rest while whipping) and whip with a mixer for several minutes until the mixture thickens and becomes difficult to whip.
- Milk powder (2.5%): 400 ml
7
Transfer this mass to the prepared container (it should not spread). Use a hand moistened with water to smooth the surface of the burfi. Carefully mark the lines with a knife where we will cut the set burfi, and press a cashew into the center of each square.
- Cashews: 20 pieces
8
Refrigerate for at least 6 hours (better longer).
9
Remove the frozen burfi from the mold by pulling the film and cut along the marked lines with a knife.
