Powdered milk burfi - recipe. Burfi - a recipe for Indian sweets Burfi made from whole milk

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. 1.9 liters of whole milk;
2. 100 g of sugar;
3. 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.

Milk burfi is one of the most popular lacto-vegetarian desserts in India, which is a hit with locals and tourists alike. A feature of Indian cuisine is that local chefs add a lot of different spices and spices to the dishes, but most of the desserts, which include burfi sweets, are cloyingly sweet here.

The main product that is required to make burfi is milk, while there are quite a few variations of recipes for this delicacy (for example, sesame burfi, coconut, with cream or sour cream instead of milk, etc.). The classic bufri recipe has been handed down by Hindus from generation to generation.

The taste of the product is similar to fudge. Hindus consider the sweetness of "burfi" a real treasure, because. it is nutritious, tasty and quite easy to cook. Anyone who once tried this delicacy will never forget its specific taste.

The easiest burfi recipe

This recipe is considered the easiest, because you need a minimum set of products. Namely:

• Best of all, homemade (but store-bought) milk is a couple of liters;
• 7-8 large spoons of any sugar;
• butter - about a quarter of a standard briquette.

Step-by-step instructions for making milk sweets from India:

1. Place a heavy-bottomed saucepan (preferably cast iron) over high heat and place all the ingredients in it;
2. Stir the contents of the pan until the milk boils and all the ingredients are dissolved in it. At this point, reduce the flame to medium and continue to boil, stirring frequently to avoid burning;
3. After a few minutes, you will notice that the milk began to thicken, and after 40-50 minutes it turned into a thick slurry;
4. Take a flat plate or baking sheet, grease with butter and lay out the "porridge", creating a plate about 2-3 cm thick. After the treat has solidified, cut the layer into pieces of any shape.

You can add any filling to the ingredients - chocolate, coconut flakes, jam, and on top you can sprinkle the dish with sesame seeds, grated nuts or caramel ...

Classic burfi recipe from powdered milk

It should be said right away that the scheme for cooking goodies is quite simple. Below is a diagram of the preparation of burfi from milk powder. Some recipes use heavy cream or sour cream instead of liquid milk or water. In our case, a less high-calorie meal is obtained.

Ingredients:

• 2 cups (400 g) dry milk powder
• half a glass of regular milk (or water);
• 3/4 cup sugar;
• 1/2 cup (100 g) melted butter
• 1 tsp rose water (optional, needed for flavor)
• 7-8 finely chopped pistachios;
• 7-8 finely chopped almonds.

Cooking instructions:

1. To make burfi from milk powder at home, first of all, take a plate or tray on which dessert will be served in the future. Now grease the surface with melted butter so that it is not sticky. Leave the tray aside as you will use it later.
2. We take a pot with a convex bottom and put it on a small fire. Add melted butter, milk and dry milk powder. It is important to note that the milk powder must be added immediately, because if the milk is heated, the powder may become lumpy. Now mix all the ingredients until they become a smooth paste. Do not overheat the resulting mixture - you need to keep the cauldrons on fire for no more than two minutes.
3. Once a homogeneous mixture has formed, add sugar and rose water for flavor (the latter is optional). You will notice that after adding the sugar, the mixture becomes liquid. It is necessary to raise the temperature to an average level and put the pot on the fire again, for about 6-7 minutes, until it becomes thick. Do not cook pasta for too long, because. in this case, it will not be soft.
4. To check if you managed to achieve the desired consistency of the paste, you need to take a plate and put a small amount of melted butter on it. Now take some pasta and try to roll it out on a plate. If a ball is formed as a result of this, then this means that the mixture for making future sweets is ready.
5. Next, take the same tray that you prepared at the very beginning, and rub the thick paste over it with a kitchen spatula. Please note that the surface of the spatula must also be coated with oil so that the sweet mass does not stick to it.
6. Now that the paste is evenly spread on the surface, you need to add chopped pistachios and almonds to give it a nice appearance (these can also be regular nuts or candies). Press them into the paste with your hands so that the "nuts" hold well.
7. Now cover the tray with cling film and let the treat cool. If you are in a hurry somewhere, then you can put it in the refrigerator so that it cools faster.
8. When the mixture has cooled, take the tray and put it on a small flame for 4-5 seconds. Thus, the frozen dish will peel off from the bottom, which will allow you to freely cut the plate into portioned pieces. Take a sharp knife, grease it with oil, and cut the layer into square pieces. Now Indian dessert can be served at the table.

Burfi recipe with bananas and sesame seeds

This Indian dessert can be prepared with sesame seeds or bananas. Below is a step-by-step instruction for making banana candy, which also uses chickpea flour. Ingredients:

• 1.5 cups chickpea flour;
• 250 g sugar;
• 1 ripe banana (peeled and finely chopped)
• 200 g of milk;
• sesame seeds - 1-2 small spoons;
• butter - 300 g.

Cooking instructions:

1. Fry the banana slices in ghee until they turn brown.
2. Sprinkle flour over remaining butter. The fire does not turn off until the flour becomes fragrant.
3. Add the rest of the ingredients, mix thoroughly.
4. Stir all products until a homogeneous mixture is formed. Do not turn off the heat until the mass is thick enough.
5. As in the previous case, take some pasta and try to roll it out on a plate, which must first be greased with ghee. If a ball has formed in the process, and the mixture is already thick enough and does not stick to the fingers, the flame can be extinguished.
6. After cooking, sprinkle the dessert with sesame seeds and put the tray in the refrigerator for a day, then cut the formed layer into square Indian burfi.

If you like to have a lot of sesame in the dish, then add half a glass of roasted seeds with all other products in the third paragraph.

Video: Burfi: chef Zoshchenko - sweet stories

I have been wanting to make this dessert for a long time and finally got around to it! Burfi is a milky Indian sweet, it is also called "paradise" sweetness. And indeed - this is the most delicate, very, in my opinion, sweet dessert. There are many recipes for "burfi" and when I was looking for it, of course, I did not understand which one was true. Made it to your liking. And since everyone in my family has a sweet tooth, I now cook this delicious delicacy very often, improvising with fillings and nuts. This option is probably the most delicious!

These ingredients make 9 candy-sized squares.

Ingredients

To prepare the dessert "Burfi" you will need:

butter - 50 g;

condensed milk - 150 g;

dry milk - 130 g;

vanilla - a pinch;

dried cherries - a handful;

nuts - 100 g.

Cooking steps

Wash the cherries, pour boiling water and leave for 15 minutes, then dry. Roast the nuts in a dry frying pan or in the oven, peel.

Then add vanilla and milk powder to the warm oil-condensed mass, mix thoroughly (I “punched” it a little with a blender) - you should get a soft, plastic mass.

Put the mass in a square container (I have 12x12 cm), covered with cling film. Arrange cherries on top.

And, as it were, "drown" it, pressing it into the mass.

Smooth out so that the cherries are not visible, put the nuts on top, also slightly pressing them into the mass.

Place the container with the Burfi dessert in the refrigerator for several hours until completely solidified. Then take out, free from foil and cut into squares.

Store the most delicious and very delicate Burfi dessert in the refrigerator.

Happy tea!

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?”. No! 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.

Whoever is interested in the opportunity to raise the authority of your site in the eyes of search engines and your readers so inexpensively, write to me by mail, 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.

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.

Press the nuts on top and send for an hour in the refrigerator.