Indian Milk Fudge Made from Dry Milk (Burfi)
Baking and Desserts • Indian
Description
It should be stored in the refrigerator. However, the sweets should not melt even at room temperature.
Ingredients
- Butter 5 oz
- Sugar 5 oz
- 10% cream 10 fl oz
- Vanilla salt 0 oz
- 3.2% Milk 15 fl oz
- Macadamia Nuts 20 pieces
Step-by-Step Guide
Step 1
Combine butter, sugar, and vanilla sugar in a saucepan and place it over heat (avoid using non-stick cookware, as it may not yield good results).
Step 2
Cook while stirring until the sugar completely dissolves. A homogeneous mixture should form.
Step 3
Add cream, bring to a boil, and cook for another 5 minutes.
Step 4
Pour into a bowl and cool to a warm state.
Step 5
Prepare a rectangular container with sides, lining it with plastic wrap greased with butter, so that the set burfi can be easily removed from the mold.
Step 6
Add dry milk to the cooled mixture (you can start with half and add the rest while mixing) and beat with a mixer for several minutes until the mixture thickens and becomes difficult to beat.
Step 7
Transfer this mixture to the prepared container (it should not spread). Use a hand moistened with water to smooth the surface of the burfi. Carefully mark lines with a knife where you will cut the set burfi, and press a cashew into the center of each square.
Step 8
Refrigerate for at least 6 hours (longer is better).
Step 9
Remove the set burfi from the mold by pulling on the plastic wrap, and cut along the marked lines.
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