A rich, sweet Indian fudge that is well worth the arm muscle necessary to stir this into a perfectly smooth mixture.
Ingredients
½ cup unsalted butter
1 cup whipping cream, 35% M.F. (Liquid whipping cream purchased in a carton)
1 tsp vanilla
1 cup sugar
3 ½ cups milk powder
Preparation
In a large saucepan over medium heat, melt the butter. Once the butter has melted, add the whipping cream and vanilla and stir together.
Add the sugar and continue to stir for about one to two minutes until the sugar has dissolved.
Add the milk powder, half a cup at a time and continue to stir constantly until all the milk powder has been combined well and the mixture is smooth. The mixture will pull away from the pan and start to solidify as you are stirring. Remove from heat.
In a greased cake pan, pour the mixture in and spread out evenly. Let cool.
Once the burfi has set like fudge, cut into squares.
The “Diya Bati” recipe represents the quintessential symbol of Deepawali – the ‘Deep’ or ‘Diya.’ It is a recipe that I had created last year for a Diwali workshop. It…
INGREDIENTS 1 cup Pineapple 1/2 cup Pomegranate seeds 1/2 cup Sweet lime segments 1 medium Apple ½ cup Red Grapes 1/2 teaspoon Red chilli powder 1 1/2 tablespoons Chaat masala Rock salt (sendha namak) to taste 1 tablespoon Lemon…
INGREDIENTS For the Pecans 50 g hard jaggery 1/4 tsp fennel seeds 1/4 tsp cardamom seeds 40 g pecan halves For the garnishes For Saffron Mango Yogurt 1 tbsp milk pinch sugar small pinch saffron 1 mango, peeled and cut into…
