Burfi - the so-called traditional Indian sweet with a delicate creamy taste. The powdered milk burfi recipe is very simple, quick and does not require baking. Having tried this gentle fondant once, you will find in it a complete replacement for store sweets!
Pick your recipe
You will need
- - butter - 100 g;
- - milk powder - 250 g;
- - sour cream - 100 g;
- - sugar - 100 g;
- - vanilla sugar - 1 sachet;
- - nuts for decoration.
Instruction manual
1
Burfi is usually laid out in a wide form, and after freezing it is cut into small rectangles. Choose a shape of medium depth and cover it with foil or parchment, which in turn is greased with vegetable oil so that the finished dessert can be easily removed.
2
Melt 100 g butter in a non-stick pan or in a water bath. When it becomes completely liquid, pour 100 g of sugar. Keep on low heat, stirring constantly. The mixture must be brought to complete homogeneity, without grains of sugar.
3
After that we send sour cream to the mixture. We mix everything quickly and very actively so that no lumps of sour cream are formed. With constant stirring, bring to a state of foam.
4
Remove the hot mixture from the heat and begin to whisk intensively with a mixer. Add vanilla sugar, and when the volume begins to increase, pour in milk powder. Bring to the consistency of a very thick cream.
5
We spread the mass in the prepared form. We spread nuts on top - after cutting, at least one nut should be on each piece. You can take any nuts to your taste, but in the classic version cashew is usually used. Their taste goes well with the creamy taste of burfi.
6
We put the mold in the refrigerator for several hours - the mixture should freeze. Then take out and cut into pieces. It is better to store burfi from dried milk in the refrigerator, at room temperature it begins to thaw.