Easy burfee

An Indian sweet made from condensed milk, cooked until it solidifies.
 
burfee

Recipe from: 9 November 2012
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 500
    g
    full cream milk pwder
  • 1/2
    cup
    milk or cream
  • 2
    cup
    sugar
  • 1/2
    cup
    water
  • 1/2
    tsp
    ground cardamom
  • 200
    g
    Stork bake
  • 1
    Tbs
    nibbed almonds
Servings: Change Serving
 
 

Method

 
Place the milk powder in a mixing bowl and rub in the cream.

Combine sugar and water in a saucepan. Stir and bring to the boil.

Turn down the heat. Add cardamomm and Stork Bake. Cook until the mixture appears frothy, about 5 minutes.

Stir in milk powder mixture and mix well until it comes away from the sides of the saucepan.

Spread the mixture into a swiss roll tray and sprinkle over the almonds evenly. Cut when cooled.

Reprinted with permission of Stork.
 

Read more on: festive recipes  |  recipe  |  desserts  |  treats  |  diwali
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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