Tuesday, June 24, 2008

Burfi

Certainly one of the more favored dessert items of my mother-in-law's collections is this rather simple Burfi or Barfi recipe. Homemade is just soooo much better than the store bought. These you will see displayed in cases in Indian Sweetmeat shops in an array of colours and flavours.

Ingredients for Burfi

  • 1/2 cup unsalted butter
  • 1 lb. container Ricotta cheese
  • 3/4 cup sugar
  • 1/4 tsp nutmeg powder
  • 1/2 tsp. cardamon powder
  • 3 cups powdered milk (please...use skim with all these fattening ingredients!)

Garnish
  • 1 oz. chopped almonds
  • 1 oz. chopped pistachios, few strands of saffron, edible silver paper (good luck finding that last item...and there IS such a thing!)
  • Melt butter in a saucepan, add cheese and cook over medium heat for 7 minutes
  • Add sugar, nutmeg and cardamon and cook for a further 5 minutes until the mixture leaves the sides of the pot.
  • Add powdered milk gradually and cook for a further 3 minutes.

  • Pour the mixture into a greased 8" x 8" cake pan.
  • Sprinkle nuts and saffron and or edible silver paper on top.
When cold cut into squares or rectangular pieces as desired. Serve with Chai Tea and enjoy...
REAL Chai Tea recipe coming up.......

12 comments:

  1. Where do you live? Umm ... since you've already done all that shopping and work, can we just come over for a taste?

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  2. Well done!
    Your recipes are appetizing !
    miss Yves

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  3. oh i'm bookmarking this? looks doable to me:)and yummy! where is the origin of this dessert?

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  4. This dish will have similarities in many middle eastern dishes but its origin is probably more Indian. Turkish, Pakistani and East African dishes all have similar 'desserts' with the cardoman, dry milk powder etc. hmmm...maybe I'll post a home made halva...I'm salivating now too.

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  5. Oh that looks so good. I don't think I've ever had Burfi before. Thanks for stretching our recipe world...

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  6. These recipes are a wonderful addtion to our MGCC blog. Every Mennonite home now enjoys the cuisine of different cultures.
    My parents always said that since the Mennonites moved around throught the generations,. . they would take on some of the cooking where they had been. These bar recipes are wonderful.

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  7. When I was taking Cultural Aspects of Foods in college, we made a carrot based dessert dish which was covered with the silver. It was beautiful, and amazing to have silver just melt way in your mouth.
    I'd love to find a source for it again.

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  8. I'm with Annaliese...we're coming over to sample it. Silver paper...that's special!

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  9. Good day, I am new to your blog. I love to meet other foodies. This looks quite interesting. Thank you. Clarice

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  10. hi,burfi looks so delicious.but i have a question that what if i don,t use nutmeg powder.what should i do?

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  11. I wouldn't worry too much about not having the nutmeg. You could add some weeeee bit of cinnamon to mix it up a little. The nutmeg just 'cuts' the cardamon which can be a bit overwhelming. Careful with the cinnamon though cause it will try and compete with the cardomon. Good luck. You could just omit it in the end and it will be fine. Hope you like it.

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  12. I'm going to have to try this soon! I'd also love to see that chai recipe!

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