Burfi

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Burfi - the best recipes for the popular Indian sweet

Milk burfi is one of the most favorite lacto-vegetarian desserts in India, leaving locals and tourists alike swooning over it. The uniqueness of Indian cuisine is that local chefs add many different herbs and spices to their dishes, but most of the desserts, which include burfi sweets, are sickly sweet.

The main product required to make burfi is milk, although there are quite a few recipe options for this sweet (for example, sesame burfi, coconut burfi, with cream or sour cream instead of milk, etc.). The traditional recipe for buffri has been passed down by Hindus from generation to generation.

The product tastes like fudge. Hindus consider the sweetness of “burfi” to be a true treasure, because... it is nutritious, tasty and quite easy to cook. Anyone who once tasted this delicacy will never forget its specific taste.

The most common burfi recipe

This recipe is considered the easiest, because you will need a small set of goods. And more specifically:

Homemade (but store-bought milk is also possible) is ideal - a couple of liters;
7-8 huge spoons of any sugar;
butter - approximately a quarter of a regular briquette.

Step-by-step {instructions} for making milk sweets from India:

Place a thick-bottomed pan (preferably cast iron) over high heat and place all the ingredients in it;
Stir the contents of the pan until the milk boils and all the ingredients are dissolved in it. At this point, reduce the flame to medium and continue to simmer, stirring frequently to avoid scorching;
After a couple of minutes, you will notice that the milk has begun to thicken, and after 40-50 minutes it turns into a thick paste;
Take a flat plate or baking sheet, grease it with butter and lay out the “porridge”, creating a plate approximately 2-3 cm wide. After the sweet has hardened, cut the layer into pieces of any shape.

You can add any filling to the ingredients - chocolate, coconut, jam, and on top you can sprinkle the dish with sesame seeds, grated nuts or caramel...

Traditional milk powder burfi recipe

It’s worth saying right away that the recipe for preparing the sweets is quite common. Below is a diagram of making burfi from milk powder. In some recipes, instead of watery milk or water, heavy cream or sour cream is used. In our case, the least nutritious food comes out.

2 cups (400 g) dry milk powder;
half a glass of regular milk (or water);
3/4 cup sugar;
1/2 cup (100 g) ghee;
1 tsp rose water (optional, needed for scent);
7-8 finely chopped pistachios;
7-8 finely chopped almonds.

{Instructions} for cooking:

To prepare burfi from milk powder at home, first of all, take a plate or tray on which the dessert will be served in the future. Now grease the surface with ghee so that it is not sticky. Leave the tray aside because... you will use it a little later.
Take a wok and place it on low heat. Add ghee, milk and dry milk powder. It is important to note that the powdered milk must be added immediately, because if the milk heats up, the powder may form lumps. Now mix all the ingredients until they become a smooth paste. Do not overheat the resulting mixture; keep the cauldron on the fire for no more than 2 minutes.
Once a homogeneous mixture has formed, add sugar and rose water for flavor (optional). You will notice that after adding sugar, the mixture became watery. You need to raise the temperature to medium and put the pot on the fire again for about 6-7 minutes until it becomes thick. You should not cook the pasta for a very long time, because... in this case it will not be soft.
To check whether you have achieved the right paste mixture, you need to take a plate and apply a small amount of ghee to it. Now take a little paste and try to roll it out on a plate. If a ball appears as a result, this means that the mixture for making future candies is ready.
Next, take the tray that you prepared at the very beginning and rub the thick paste onto it using a kitchen spatula. Please note that the surface of the spatula also needs to be coated with oil so that the sweet mass does not stick to it.
Now that the paste is moderately applied to the surface, you need to add chopped pistachios and almonds to give it a beautiful appearance (it can also be ordinary nuts or candies). Without the help of others, press them into the paste with your hands so that the “nuts” stick perfectly.
Now cover the tray with cling film and let the treat cool. If you are in a hurry somewhere, you can put it in the refrigerator so that it cools down faster.
When the mixture has cooled, take a tray and place it on a small flame for 4-5 seconds. In this way, the frozen dish will peel off from the bottom, which will allow you to freely cut the plate into portioned pieces. Take a sharp knife, grease it with butter, and cut the layer into square pieces. Now the Indian dessert can be served.

Banana and Sesame Burfi Recipe

This Indian dessert can be prepared with sesame seeds or bananas. Below is a step-by-step {instructions} for making banana sweets, which also uses chickpea flour. Ingredients:

1.5 cups chickpea flour;
250 g sugar;
one ripe banana (peeled and finely chopped);
200 g milk;
sesame seeds - 1-2 small spoons;
butter - 300 g.

{Instructions} for production:

Fry the banana pieces in ghee until they turn brown in color.
Sprinkle flour over remaining butter. Do not turn off the fire until the flour becomes fragrant.
Add other ingredients and mix them thoroughly.
Mix all products until a homogeneous mixture appears. Do not turn off the heat until the mixture becomes quite thick.
As in the previous case, take a small amount of paste and try to roll it out on a plate, which must have previously been greased with melted butter. If a ball has formed during the process, and the mixture is already quite thick and does not stick to your fingers, the flame can be extinguished.
After cooking, sprinkle the dessert with sesame seeds and place the tray in the refrigerator for a day, then cut the formed layer into square Indian burfis.

If you like your dish to have a lot of sesame seeds, then add half a glass of roasted seeds with all the other ingredients in the 3rd pt.

Video: Burfi: Chef Zoshchenko - sweet stories

Burfi

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Burfi, or more precisely, Khara Burfi, is a fudge made from milk powder with cashew nuts, Indian cuisine. Served for lunch as a dessert or simply with tea. I am sharing with you a common recipe on how to make Burfi.

Manufacturing Description:

Ingredients:

Powdered milk – 400 G
Butter – 160 G
Sugar – 160 G
Sour cream – 160 G
Cashew nuts – 150 G
Vanillin - 1 pinch

Number of servings: 10

How to cook Burfi

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stunning dessert, girls, try it!

An extraordinary dessert, perfect for tea drinking!

A very tasty dessert, pleasant creamy milky taste, I will definitely make it again. Thanks for the recipe!

Have a nice day! 400 grams of powdered milk did not come in, only 300 and I even had to add a little milk, it seemed a little dry. And it’s very tasty, thank you!

Good day! I'm glad you liked the sweetness. Thank you for sharing this remark. Powdered milk comes in different properties. That’s why they add it evenly during the beating process until the mass becomes thick and viscous. And let me clarify, if the sugar can dissolve slowly, or the sour cream can be boiled longer, then you will end up with less watery mass, and at the same time, less milk may also be used.

Burfi

Burfi is a common Indian sweet. The title translated means “milk fudge”. Traditional burfi is prepared from fresh milk or cream, evaporating it to a thick mass, often adding nuts, sesame seeds, dried fruits, and carob.

Now we will prepare burfi from milk powder with sesame seeds. The recipe is simple, the manufacturing technique is very similar to laddoos, only here, instead of chickpea flour, a huge amount of sesame seeds and powdered milk are used.

To make sesame burfi tasty, it is important to use products of the highest quality and follow the proportions. Powdered milk must be without vegetable additives and with a fat content of 25%. Choose good quality butter, at least 72%. Sesame seeds will come in handy raw (we will fry them ourselves). It is this that will give Indian sweets a unique taste and the densest structure. Based on the mixture, the dessert will turn out densely crumbly, tasting something between sesame halva and snow-white chocolate. In general, you can create it as soft and stretchy as possible; to do this, you just need to reduce the amount of milk powder to 100 g (in this case, the burfi will take longer to harden and it is better to store it in the freezer).

Ingredients

butter – 200 g
sesame – 100 g
powdered milk – 150 g
sweet powder – 80 g
almonds and coconut flakes - for decoration

Manufacturing

Place the butter in a frying pan and melt over low heat, avoiding boiling. Immediately add all the sesame seeds.

Fry, stirring with a spatula, over low heat. After 5-6 minutes, the sesame grains will give off a wonderful nutty smell and begin to brown. It is very important to catch the moment when they have already turned a light golden color, but are not completely overcooked. If you have a frying pan with a thick bottom, in other words, it makes sense to remove it from the heat earlier or pour the sesame seeds in oil onto a separate plate, thus stopping the heat treatment.

The finished sesame cream mass must cool to room temperature. I added sweet powder and dry milk to a warm but not hot frying pan. You should not replace powder with sugar, otherwise you will feel the grains on your teeth. The degree of sweetness can be adjusted to your own taste. If desired, you can add a pinch of vanillin. As for milk powder, I used 150 g - the burfi came out dense, like halwa. I repeat, if you like the softest dessert, then add 100 g of milk powder, then the sweetness will be easier to cut, but it is better for it to harden not on the refrigerator shelf, but in the freezer (it must be stored there).

Indian sweet burfi

Burfi is an Indian sweet similar in taste and mixture to milk fudge. This sweet is prepared from available ingredients. It tastes simply delicious - richly creamy, fragrant.

Ingredients

Butter (82.5% fat) - 200 g
Sugar - 200 g
Sour cream – 200 g
Powdered milk (whole, GOST) - 400-500 g
Vanilla - to taste
Mixed nuts for decoration - 50 g or to taste

Making time - 30 minutes
Cooling time - 30 minutes

Manufacturing

Prepare the necessary ingredients. It is better to take butter with a fat content of 82.5%, but this is not important, take at least some high-quality one. Sugar mixed with vanilla, sour cream of any fat content. For this recipe, I strongly recommend only whole milk powder made in accordance with GOST. The powdered milk substitute can be bitter (tested) and has absolutely no odor. In the latter case, you can replace the milk powder with baby milk consistency; they are made with high-quality milk powder.

Turn on the stove to medium heat. Melt butter in a frying pan.

Add sugar to melted butter.

Cook, stirring, for 4-5 minutes.

Boil for about 5 minutes, stirring constantly. After the designated time, the sugar will completely dissolve in the butter-sour cream consistency, and on the surface you will see small bubbles and slight gurgling.

Quickly pour the mixture from the frying pan into another container and while frying (this is important), beat with a mixer for 2-3 minutes.

Without ceasing to beat with a mixer, add milk powder 1 tablespoon at a time. You may need a little more or a little less powdered milk. It took me 450 grams.

As a result, you should get a fairly viscous mixture that stretches behind the spatula. An important aspect: it is better not to overdo it with powdered milk; too much will spoil the taste of the dessert. Those. Do not use more milk powder than indicated in the recipe, it is better to leave a little left.

Be sure to grease the mold with vegetable oil. Transfer the burfi and smooth it slightly.

Press the nuts into the surface. Place the form with the dessert in the freezer for 30-35 minutes or in the refrigerator for 60 minutes.

Cut the cooled dessert into portions directly in the mold.