Burfi is a magical-tasting but very easy-to-prepare Indian dish made from the most common ingredients. Every sweet tooth must try this heavenly sweet Burfi at least once in their life. This magical dessert takes 1-1.5 hours to prepare.
For this dessert we need a saucepan with a thick bottom. It is better that it is cast iron, since the quality of the burfi depends on this. Pour 2 liters of milk into a saucepan, add a spoonful of butter or ghee. Pour in sugar. We put it on fire.
Now we don’t leave the stove. The entire cooking process is closely related to your presence. You need to stir the milk all the time so that it doesn’t run away. If you have ever cooked baked milk, then you imagine what needs to be done. We don't move away from the pan. Stir the milk with a wooden spoon until it thickens. When the milk turns into a paste, stir even more diligently. On low heat, 2 liters of milk usually turns into a thick mass in an hour. Boil until completely thickened.
After the mass has thickened in the pan, transfer it to a greased baking sheet, or parchment paper. Alternatively, use film or a bag. There we already form the mass into a square or circle. You can divide into pieces and roll into balls. Before the mixture hardens, decorate it with nuts. I took cashews for this purpose. Lightly press the nuts into the mixture so that they stick to it.
Milk burfi is one of the most popular lacto-vegetarian desserts in India, which locals and tourists alike are crazy about. A special feature of Indian cuisine is that local chefs add a lot of different herbs and spices to their dishes, but most of the desserts, which include burfi sweets, are sickly sweet.
The main product required to prepare burfi is milk, and there are quite a lot of variations in recipes for this delicacy (for example, sesame burfi, coconut burfi, with cream or sour cream instead of milk, etc.). Classic recipe Bufri is passed down by Hindus from generation to generation.
The product tastes like fudge. Hindus consider the sweetness of “burfi” to be a real jewel, because... it is nutritious, tasty and quite easy to prepare. Anyone who has once tasted this delicacy will never forget its specific taste.
This recipe is considered the easiest because you only need a minimum set of ingredients. Namely:
Step-by-step instructions for preparing milk sweets from India:
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...
It’s worth saying right away that the recipe for preparing the delicacy is quite simple. Below is the recipe for making burfi from milk powder. In some recipes, instead of liquid milk or water, use heavy cream or sour cream. In our case, we get a less calorie dish.
Ingredients:
Cooking instructions:
This Indian dessert can be prepared with sesame seeds or bananas. Below is step by step instructions for making banana sweets, which also uses chickpea flour. Ingredients:
Cooking instructions:
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 third point.
I am extremely glad to meet you again, dear readers. Hello! Do you know what is the most difficult thing for me in writing articles? This is the introduction. But you just have to grab hold of some thought and then everything goes as if it were running smoothly. The same thing happened with burfi. Well, what can you tell us that you are even hearing about for the first time!
Many people probably also don’t know what this thing is. What kind of tribe is she, it or he? Just a dark horse, and that’s all. Although the word dark does not really suit him, her, or them. Let me decide right away. Since this is something undefined, let it be, at least for me.
Now it's time to shed some light on what the mysterious burfi actually is, according to people who have tried it. I am not one of the lucky ones who have been captivated by it. Because I will be cooking and tasting sweetness with you for the first time.
What else did I manage to find out about the dessert? It is a traditional Indian delicacy and is prepared by boiling milk to a paste. I will make it much simpler - from powdered milk. The burfi recipe is incredibly simple!
By the way, lately I have been increasingly turning to recipes for Indian dishes. Here's an example. Maybe it really is worth taking a closer look at the food culture and lifestyle of the Indian proletariat. Do yoga. I'll think about this issue.
Well, for now I’ll start, perhaps, as long as I can delay. It's time to try dessert.
Although no, just a second, I’ll brag to you again now. Now mine is adapted for viewing on any mobile device! By accessing it from a smartphone or tablet, you can, without straining, see every letter and every nut in the dessert.
I've been wanting to do this project for a long time. After all, a third of visitors come to me from mobile devices. I know from myself that when you go to a site where you always have to enlarge and stretch something, sometimes you just lose your nerves. You constantly click on something in the wrong place and it takes you to another page.
As a result, you leave the site without receiving an answer to your questions. So friends, come to my mobile blog and enjoy communicating with delicious and beautiful things. Remember, there was such a poster with a Red Guard pointing a finger at you and asking the question: “Have you signed up to volunteer?”
So I want to ask you with the same rigor: “Have you, blogger, adapted the site for mobile devices?” No! You apparently don't care about your visitors! What you are doing is not good, comrade blogger. How can dear mobile readers view your personal belongings?
Here come 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 foresee your indignation. Sanya, are you a millionaire or what? This is how you throw away money. This costs a lot of money.
First of all, I don’t scatter. I consider it a very profitable investment of banknotes. Secondly, I want to say, I also thought I was going to waste a lot of money. But after spending a lot of time searching for a solution that was suitable for me, I found what I was looking for. Or rather, I found a person who will quickly, efficiently, and most importantly, at an affordable price, adapt your website for mobile devices.
I’ll 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's not all! I have a sweet offer for you.
Who is interested in the opportunity to so inexpensively raise the authority of your site in the eyes of search engines and your readers, write to me by email, I will tell you where such gifts are given out and what you will need to do in order to, on top of everything else, receive a discount of 500 rubles from me personally. Now about the sweet phenomenon that came to us from South Asia.
From trusted sources I know that for this cake you need to use milk powder without adding vegetable oils and substitutes. It’s better to take sour cream homemade.
But since not everyone can boast of having it, consumer goods with a higher percentage of fat content are also suitable. These are, in general, all the mandatory conditions that you need to pay your precious attention to when preparing Indian sweets.
So, I share butter into small pieces, place in a saucepan and add sugar.
I put it on the stove. I melt while stirring. You need to wait until the mass starts to bubble.
Then I add sour cream and...
continuing to stir. Cook for 5 minutes.
Then I remove it from the heat and straight into the hot mixture, gradually stir in the milk powder and add a bag of vanilla sugar.
Using a mixer, I bring the thick, sweet-aroma mixture until smooth.
I combine it with cashew nuts.
I decided to give the burfi a nice shape. You can say European. I fill the molds with it that I used to prepare.
I ended up with 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 preparing the foreign dessert.
I filled the molds and smoothed the surface of the thick mass with my finger dipped in water. I'll put it in the refrigerator. Some even say that you can leave the sweets in the freezer. She is not in danger of crystallization.
Once upon a time I made burfi, either the milk powder was bad, or I wasn’t in a good mood... But it didn’t turn out tasty and I forgot about them. And then the other day I wanted something sweet, and I remembered these wonderful sweets and found the simplest burfi recipe. They are easy to make and the ingredients are not particularly complicated. The recipe originally called for cream, but I didn’t have it, so I replaced it with condensed milk - it turned out just as good (and maybe better). Since then, I’ve made barfi with different nuts several times – it’s always delicious. In my opinion, almonds are the best nut to use inside. Cashew is too soft and does not have a particularly pronounced taste (so that it is almost not felt). You can also wrap pieces of dried fruit inside, or you can simply roll them into balls (or even eat everything with a spoon).
Cooking time– 20 minutes.
Quantity– 20 burfi balls.
To prepare burfi we will need:
Melt the butter, add sugar and wait until it dissolves.
Remove from heat, let cool slightly. It’s better to immediately pour it into a convenient bowl.
Add condensed milk, mix well. Now sift the milk powder little by little and mix thoroughly so that there are no lumps. You should not make the mass too thick; it turns out approximately like soft plasticine. Then the burfi balls will harden further in the refrigerator.
Moisten your hands a little with oil (so that the mass does not stick) and roll into balls, putting the filling inside. Roll in coconut flakes. You can first roll all the balls, and then, after adjusting the shape, dip them in the shavings. Because if the mass is soft, they may squash a little.
