To date, I’ve never met anyone who met ‘Burfee’ and never had a love affair with it. If you’re new to burfee, best you try this one out.
The aroma of ghee, cardamom and rosewater whiffing through my kitchen. Mmmh.. the best week of the year. Diwali vibes are in the air!
Diwali is simply incomplete without burfee. At home, I clearly remember my mom making burfee and almost every time, she will double the recipe. It goes so fast.
Make this easy burfee with colourful almond slices for a festive treat or any other day for a sweet delight. Soft, slightly chewy and outrageously delicious, these moreish burfee are made with Klim milk powder, ghee and cardamom.
As I sit down to draft this blog, I clearly remember the excitement of Diwali whilst growing up. The night skies were filled with a beautiful array of colours and smoke from the copious fireworks being lit. Family arrived from near and far. It was so special. We all gathered and shared in all the delicious sweets and food that was prepared for this special day. I treasure those days. My dad would often drive us around to see other fireworks being lit. Memories are timeless treasures of the heart.
Although my burfee recipe is a simple, easy one, all Indian sweets come with certain key points. So, this one is no different: –
1. The flame of your gas should always be on low-medium. Avoid cooking this on high flame.
2. You will have to continuously stir it or else it might burn at the bottom.
3. This burfee only requires 90 minutes fridge time to set.
EASY BURFEE
Ingredients
- 290 g Nestle dessert cream
- 5 tbsp soft ghee
- 1 cup icing sugar
- 1 tsp ground cardamom
- 2 tbsp rose water
- 2⅓ cups Klim milk powder
- almond slices (coloured with food colouring)
Instructions
- In a large clean saucepan over medium-low heat, pour in the cream, ghee and icing sugar.
- Mix well.
- Add in the cardamom and rose water.
- Stir well.
- Slowly add the milk powder in small quantities, stirring continuously until the mixture thickens and leaves the sides. You may need to add more klim powder or less depending on your consistency.
- Once soft and cooked through, decant the burfee into a large glass dish or into silicone moulds for fancy shapes.
- Decorate with colourful almonds.
- Leave to set in the fridge for 90 minutes.
- Slice and serve.
- Store leftovers in an airtight container in the fridge.
