Usha Singh

I have been so busy in my kitchen that I have not had a chance to prepare blogs, however I just felt that there was such a lack of information about Diwali so i decided that i will most certainly take some time and write a few posts and share some treasured family recipes. In our household, where everyone has not one but a good few sweet teeth, Diwali cannot start without BURFEE, this is mitai (sweet) that is made, with, milk powder, milk, cream, sugar and lots of almonds and pistachios. There are so many versions of this recipe, however for me and my family this has been a very successful recipe, tried and tested a dozen times.

Burfee


1kg klim

1 x 397g can of cream

75ml powdered almonds

10ml cardamom

750ml water

60ml sugar

250g butter

750g icing sugar

5-6 strands of saffron

5ml rose essence

50ml finely coloured almonds-garnish

25ml finely chopped pistachios-garnish

Method

 

  1. Mix cream and klim in a food processor till they resemble fine bread crumbs
  2. Add the powdered almonds and cardamom, mix well
  3. Place water and 60ml sugar in a large non-stick pot and bring to the boil
  4. When the sugar is dissolved add the butter, when the butter is dissolved add the icing sugar, saffron strands and boil for about 12-15 minutes
  5. Add the klim mixture, lower heat cook for 15-20 minutes before removing from heat
  6. Add the rose essence and allow to cool
  7. When cool, pour into greased tray and garnish with the coloured almonds and pistachios
  8. Allow to stand overnight and slice into blocks and serve
  9. Or you can spoon mixture into a piping bag with a nozzle of your choice and pipe rosettes or flowers into mini cup cake holders
  10. Garnish with edible glitter and allow to set over night.

 

 

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