I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
Tip for Burfi always dont use all the syrup add as you require 500 ml fresh cream cream (1 large can Nestle Dessert cream can be substituted plus ¼ cup milk)500g Icing Sugar (½ cup can be removed if you do not want too sweet)Add 1 teaspoon butterRose essence¾ teaspoon crushed Elachi (cardomom) Bring To boil stir to avoid scorchingOnce it bubblesREMOVE from stove ANDADD quickly the 500g SIFTED KLIM. POWDERStir till it's a smooth pasteUse an electric hand mixer to make it more smooth or a food processor Pour into a foiled lined casserole to set the burfiSprinkle nibbed or sliced coloured almonds over the Burfi (optional: little crushed Elachi (cardomom) and crush a small pinch of saffron) Allow to set in a cool place cut into blocks before serving Keep refrigeratedEnjoy
INFO & TIPS
OPTIONAL:FOR A GRAINY TEXTURE
Dessicated coconut or finely powdered almonds can be added into the mixture )