Milk fudge “Burfi. Powdered milk burfi - cream and milk powder burfi recipe

07.03.2022

I give you the recipe burfi(Indian milk sweets) from milk powder. It is very tasty and tender, which is not difficult to cook by yourself.

Since the main ingredient in this recipe is milk powder (cream), it is very important that it be of the best quality - without vegetable additives and with a fat content of at least 25%. Otherwise, the burfi may taste salty or spread out.

By the way, in India this sweet is called barfi, keep in mind when you go to this country, otherwise the Indians will misunderstand you.

Compound:

200 gr butter
200 gr sugar
1 sachet of vanilla sugar
225 ml cream 35% (or sour cream not less than 20%)
450 gr milk powder (25%)
some roasted cashew nuts for garnish

Combine butter, sugar (including vanilla) in a saucepan and put on fire. Do not use only Teflon-coated dishes, as in the end it may not work!
Cook, stirring, until the sugar is completely dissolved. You should get a homogeneous mass.

Melted butter and sugar
Add cream, bring to a boil and cook for another 5 minutes.
Sweet butter with cream
Pour into a bowl and cool until warm.
Chilled burfi mix
Prepare a rectangular container with sides, covering it with a film smeared with butter so that the frozen burfi can be easily removed from the mold (photo in step 7).
Add dry milk to the cooled mixture (you can first half, and the rest in the process of whipping) and beat with a mixer for several minutes until the mass thickens and it will be hard to beat.
Making burfi with powdered milk
Transfer this mass to the prepared container. As you can see in the photo, it should not spread.
Smooth the surface of the burfi with a wet hand.
Leveling the surface of the burfi
With a knife, carefully mark the strips along which we will cut the frozen burfi, and press the cashew into the middle of each square.
Refrigerate for at least 6 hours (more is better).
Remove the frozen burfi from the mold by pulling the film, and cut with a knife along the marked lines.

That's all! It turned out to be an amazing treat. These sweets should be stored in the refrigerator. But even at room temperature, they should not spread. For me, they easily withstood half a day of heat without changing their shape at all.

P.S. If you liked the recipe, you can, so as not to miss new recipes on the site.

Bon appetit!

Julia recipe author

It is infinitely glad to meet you again, dear readers. Hello! Do you know what is the most difficult thing for me in writing articles? This is an introduction. But one has only to grab hold of some thought, and then everything goes like clockwork. It also happened with burfi. Well, what can you say about what you even hear for the first time!

Many, probably, also do not know what kind of thing this is. What kind of tribe she, it or he is. Just a dark horse, that's all. Although the word dark does not really fit him, her, or them. Let me make up my mind right now. Since this is something not certain, let it be, for me anyway.

Now it's time to shed some light on what the mysterious burfi really is - according to people who have tried it. I'm not one of the lucky ones that it conquered. Because I will cook and taste the sweetness with you for the first time.

What else could I find out about dessert. It belongs to the traditional Indian delicacies and is prepared by boiling milk to a paste-like state. I will make it much easier - from powdered milk. The burfi recipe is simple to disgrace!

By the way, lately I have been increasingly turning to recipes for Indian cuisine. Here is an example. Maybe it really is worth taking a closer look at the food culture and lifestyle of the Indian proletariat. Do yoga. I will think about this question.

In the meantime, I'll start, perhaps, how much you can delay. Dessert is long overdue.

Although no, wait a second, I'll brag to you now. Now mine is adapted for viewing from any mobile devices! By accessing it from a smartphone or tablet, you can, without straining, see every letter and every nut in the dessert.

I have wanted to do this project for a long time. After all, a third of visitors come to me from mobile devices. I know from my own experience that when you go to a site where all the time you have to enlarge and stretch something, sometimes you just lose your nerves. You constantly click somewhere in the wrong place, you are thrown to another page.

As a result, you leave the site without getting an answer to your questions. So friends go to my mobile blog and enjoy communicating with delicious and wonderful. Remember, there was such a poster with a Red Guard pointing a finger at you and asking the question: “Have you signed up as a volunteer?”

So I want to ask you with the same rigor: “Have you, a blogger, adapted the site for mobile devices?”. Not! You don't seem to care about your customers ah-ah-ah! It's not good, comrade blogger, you're doing it. How are your dear mobile readers to consider your personal belongings?

Here, go to my blog via mobile phone. Cool, right?! And burfi looks like a dessert, not a gray dot on a white wall. Why, and most importantly, for whom then do you create and don’t sleep at night, if you don’t care about the most important usability. I anticipate your outrage. Sanya, are you a millionaire? That's how you scatter grandmas. This is worth a lot of money.

First, I don't scatter. And I consider it a very profitable investment of banknotes. Secondly, I want to say, I also thought I was loosing a lot of money. But after spending a lot of time looking for a suitable solution for me, I found what I was looking for. Or rather, I found a person who quickly, efficiently and, importantly, at an affordable price, adapts your site to mobile devices.

I must say right away that competitors' prices are at least two to three times higher. Here, the issue price on average is only five thousand rubles. Depends on your topic. But that is not all! I have a sweet offer for you.

Who is interested in the opportunity to raise the authority of your site in the eyes of search engines and your readers so inexpensively, write me an email, I will tell you where they give out such gifts and what you will need to do in order to get everything else and a discount of 500 rubles personally from me. Now about the sweet phenomenon that came to us from South Asia.

cashew burfi recipe

200 grams of powdered milk
100 grams of sugar
100 grams of sour cream
100 grams of butter
150 grams of cashew nuts
sachet of vanilla sugar

From trusted sources, I know that for this cake it is necessary to use powdered milk without the addition of vegetable oils and substitutes. Sour cream is better to take homemade.

But since not everyone can boast of having it, consumer goods with a higher percentage of fat content are also suitable. In general, these are all the prerequisites that you need to pay your precious attention to when preparing Indian sweets.

How to cook

So, I divide the butter into small pieces, put it in a saucepan and pour it into sugar.

I put it on the stove. I melt by stirring. You need to wait until the mass begins to bubble.

Then I add sour cream and...

continuing to stir. I cook for 5 minutes.

Then I take it off the heat and straight into the hot mixture, gradually mix in the milk powder and pour in a bag of vanilla sugar.

With a mixer, I bring a thick mass with a sweet aroma to a homogeneous state.

Combine with cashew nuts.

Decided to give the burfi a nice shape. You could say European. I fill them with molds that I used to prepare.

I got a thick mass that clings very well to everything it comes into contact with. The filling process turned out to be the most difficult step in the preparation of a foreign dessert.

I filled the molds and smoothed the surface of the thick mass with a finger dipped in water. I'll put it in the fridge. Someone even says that you can leave the sweetness in the freezer. Crystallization does not threaten her.

Burfi recipe, classic recipe

Compound:

Whole milk 1 liter
Butter 40 gr (82.5%)
Powdered sugar 40 gr
Vanillin 1.5 gr (optional)

Time for preparing:

40-50 minutes

Step 1 Start Cooking

A heavy-bottomed pot with a non-stick coating is ideal for making burfi.

Rinse the pan with cold water (so that the milk does not burn), add milk and butter. Put on fire, bring to a boil and cook, stirring regularly for 30-35 minutes.

ATTENTION!!! When you add butter, your milk will foam and run away from time to time. I put a ladle in the pan and it helps the milk not to escape.

Step 2 Intermediate step

After 30-35 minutes, the milk will boil down by 2/3, become darker (acquire a golden hue) and begin to foam strongly. Stir milk every 2-3 minutes.

After 10 minutes, your milk will thicken and become like condensed milk. Don't get distracted by anything else, keep stirring the burfi (I use a wooden spatula for this)

Step 3 Finish cooking

After 5-10 minutes, your burfi will thicken and resemble plasticine.

Remove from heat and immediately (while the mass is hot) add powdered sugar and vanilla. Stir. The mass will become a little thinner and begin to stick. Let the burfi cool for 5 minutes.

Burfi will thicken after 5 minutes. Form with wet hands into a shape that is convenient for you and can be served at the table.

Burfi is magical in taste, but very easy to prepare Indian, made from the most common products. Every sweet tooth should try this heavenly sweet Burfi at least once in their life. This magical dessert is prepared in 1-1.5 hours.

For this you will need:

1.9 liters of whole milk;
100 g of sugar;
1 st. l butter.

How to cook burfi

Burfi's recipe is quite simple. Before you start cooking, take a wide cast iron or stainless steel pan with a thick bottom. Pour milk into a saucepan and place over high heat.
When the milk starts to boil, turn the heat down to low. Let it be in a constant boil, but make sure that it does not run away. Boiling milk will take a long time - about an hour. During this time, you need to stir the milk to prevent burning.
As soon as the milk begins to thicken, start stirring a little faster. For this, it is best to use a wooden spoon.
When the milk becomes pasty, add the sugar and butter. By the way, you know? After that, keep stirring until the mixture becomes thick and sticky. You need to cook it until you notice that nothing new is happening to it. Burfi has an impeccable and unique taste.
But, you can add something of your own, for example: chopped nuts or vanilla, they also add toasted coconut. All these are the usual flavors for this delicacy. But with each of them, it is delicious in its own way.

So, here are the ingredients for sour cream burfi: milk powder, butter, sour cream and sugar. Oil is best taken natural (not spread) with a high percentage of fat. This also applies to milk powder and sour cream. But with "low-calorie" products it also turns out delicious.

First, heat up a frying pan and add butter. It should melt. The higher the quality of the oil, the less foam. Unfortunately, I only had a sandwich.

As soon as the butter has melted, put the sugar and, stirring constantly, bring to a boil, or rather to the bubbles. Then add sour cream and, continuing to stir, cook until foamy. We turn off the fire.

Pour the mass (hot) into a container for whipping, add vanilla and start beating, gradually adding milk powder. When about half the milk is gone, a very tasty buttercream is obtained. I use it for greasing pastries.

It is very important not to overdo it with powdered milk, otherwise you can ruin everything. The mass should be thick, but not quite. As it cools, it will still harden quite well. We grease the form with vegetable oil and spread the fudge.