Burfee
Burfee is an Indian milk fudge that is creamy and sweet with a hint of cardamom. Commonly made for Diwali, the festival of lights.
Ingredients
- 1 cup water
- 300g can dessert cream
- 1 cup sugar
- 500g full cream milk powder
- 1 tsp cardamom
- 50g almond flour
- 3 tbsp butter
- coloured slivered almonds
Equipment
- Thick bottom sauce pan
- Food processor or blender
Process
Rub the dessert cream into the milk powder until it resembles crumbs. Leave this mixture to dry for a few hours. Once dried, blitz in a food processor to make a more consistent crumb or push through a sieve.
Dissolve the sugar and water over a medium heat in a thick bottomed pan until slightly thickened. Lower the heat and add the milk powder crumbs, stirring consistently. Add the ground almonds and cardamom and stir through cooking gently to combine the ingredients well.
Once cooked, pour into moulds or into a square baking pan, top with the almond nibs and leave to cool. Once cooled, leave in the fridge to set.