Burfi from condensed milk. How to make burfi dessert: milk powder and nuts recipe

Burfi recipe, classic recipe

Compound:

Whole milk 1 liter
Butter 40 gr (82.5%)
Powdered sugar 40 gr
Vanillin 1.5 gr (optional)

Time for preparing:

40-50 minutes

Step 1 Start Cooking

A heavy-bottomed pot with a non-stick coating is ideal for making burfi.

Rinse the pot cold water(so that the milk does not burn), add milk and butter. Put on fire, bring to a boil and cook, stirring regularly for 30-35 minutes.

Step 2 Intermediate step

After 30-35 minutes, the milk will boil down by 2/3, become darker (acquire a golden hue) and begin to foam strongly. Stir milk every 2-3 minutes.

After 10 minutes, your milk will thicken and become like condensed milk. Don't get distracted by anything else, keep stirring the burfi (I use a wooden spatula for this)

Step 3 Finish cooking

After 5-10 minutes, your burfi will thicken and resemble plasticine.

Remove from heat and immediately (while hot) add powdered sugar and vanillin. Stir. The mass will become a little thinner and begin to stick. Let the burfi cool for 5 minutes.

Burfi will thicken after 5 minutes. Form with wet hands into a shape that is convenient for you and can be served at the table.

Once upon a time I did burfi, or powdered milk I got a bad one, or my mood was not very good ... But it turned out not tasty and I forgot about them. And then the other day I wanted something sweet, and I remembered these wonderful sweets and found the simplest burfi recipe. They are easy to make and the ingredients are not particularly complicated. The recipe originally had cream, but I didn’t have any, so I replaced it with condensed milk - it turned out no worse (or maybe better). Since then, I have made barfi several times with different nuts - always delicious. As for me, almonds are the best inside of nuts. The cashew is too soft and doesn't have a particularly pronounced taste (so that it is almost not felt). You can also wrap pieces of dried fruit inside, or you can just roll the balls (or even eat everything with a spoon).

Time for preparing- 20 minutes.

Quantity- 20 burfi balls.

To prepare burfi we need:

• 100 g butter;
• 40 g of sugar;
• 30 g cream (or condensed milk, like mine);
• 170-200 g of powdered milk (depending on its quality);
• coconut flakes and nuts or dried fruits (optional).

Melt the butter, add sugar to it and wait until it dissolves.

Remove from heat, let cool slightly. It is better to immediately pour into a convenient bowl.

Add condensed milk, mix well. Now sift the milk powder little by little and mix thoroughly so that there are no lumps. You should not make too thick a mass, it turns out approximately like soft plasticine. Then in the refrigerator, the burfi balls will still harden.

Moisten your hands with a little oil (so that the mass does not stick) and roll the balls, putting the filling inside. Run in coconut flakes. You can first roll all the balls, and then, having corrected the shape, dip it in chips. Since if the mass is soft, they can be slightly crushed.

I have been wanting to make this dessert for a long time and finally got around to it! Burfi - dairy indian sweet, it is also called "paradise" sweetness. And indeed - this is the most tender, 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 cook this delicious treat now very often, I improvise 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.

Keep the tastiest and very delicate dessert"Burfi" in the fridge.

Happy tea!

The recipe for this sweet is very ancient and has been passed down for generations in India. In ancient Sanskrit, the name of this dessert is "Burfi", which translates as "Milk fudge". Some people prefer to make this sweet with powdered milk, but the taste of cooked burfi is very different from what it should ideally be.

This fudge is rolled into balls, decorated with nuts, roasted sesame seeds, saffron, pistachios. When you put a properly cooked burfi in your mouth, it just melts in your mouth.

I will say right away that the cooking process is not fast and requires certain skills. It may not work right away. I cooked it myself several times before I learned how to do it right. But if you want to try the sweet, the recipe of which may be the most ancient on this planet, then nothing should stop you and success is guaranteed!

To make Burfi you will need:

Homemade milk - 1 l

Sugar - 1.5-2 tbsp.

Spices as desired (it can be cardamom, saffron, rose water, vanilla)

Something to decorate according to your taste.

Cooking time: 1.5-2 hours

You need to boil the milk in a thick-bottomed saucepan so that it does not burn while the milk is boiled down. It is necessary to heat the milk, bring to a boil and reduce the heat so that the milk constantly boils, but does not boil away from the pan. Stir the milk periodically with a wooden spoon.

I usually put the milk on to simmer while I'm cooking something else, as the cooking doesn't require much attention at this stage if you've got the heat right.

Approximately one hour later (exact time depends on temperature regime and fat content of milk) milk in consistency will resemble store-bought condensed milk. At this stage, the burfi needs to be stirred constantly. When the milk thickens even more, add sugar, mix well and continue to boil the milk until it turns into a thick mass, which will well lag behind the walls of the pan and roll into a ball.

When this happens, the burfi needs to be removed from the heat and some spices can be added.

Let the fondant cool for a couple of minutes and put it on a metal dish where you can knead the mass a little to make it even softer. When the fondant becomes smooth and soft, you can let it cool a little more and roll it into balls. Make a small indentation in the center of each ball and place what you decide to decorate the burfi with. You need to roll the balls with slightly damp hands so that they do not stick.

Chill burfi in the refrigerator and enjoy the taste of ancient Indian sweets.

Enjoy your meal!

P.S. In fact, the recipe is not very difficult to prepare. I made such a long description so that you avoid the mistakes that I made when I learned how to cook this dish. Don't let difficulties stop you culinary masterpieces!

is an Indian milk sweet made from powdered milk. It is a delicate and delicious dessert that is absolutely easy to make at home. Today we will tell you how to make burfi from powdered milk and treat everyone with this overseas delicacy.

Powdered milk burfi

Ingredients:

• butter - 200 g;
• sugar - 200 g;
• vanilla sugar - to taste;
• cream 35% - 225 ml;
• dry milk - 450 g;
• shelled pistachios - optional.

Cooking

We combine in a saucepan with sugar, add vanilla sugar and put the dishes on the fire. Boil the mass, stirring, until all the crystals are completely dissolved. As a result, you should get a homogeneous mass in consistency. Now carefully pour in the cream, bring to a boil and boil for another 5 minutes. Then pour the mixture into a bowl and cool to a warm state.

At this time, we are preparing a rectangular container with small sides for the time being, cover it with a film and grease it with oil. Add milk powder to the cooled mixture, beat with a mixer for several minutes until the mass thickens. Now add, if desired, chopped pistachios, mix and spread the finished mass into the prepared container. We moisten the hand in water, level the surface of the burfi and carefully mark the stripes with a knife, along which we will then cut the frozen delicacy. We remove the dessert for about 6 hours in the refrigerator, and then carefully take out the burfi, cut into squares and serve with tea.

Milk chocolate burfi

Ingredients:

• dry milk - 250 g;
• condensed milk - 250 g;
• cocoa powder - 2 tbsp. spoons;
• cashew nuts - 50 g.

Cooking

So, for starters, we combine one tablespoon of cocoa with a glass of milk powder. Then add a little condensed milk, mix and put the candy mass in the refrigerator for about half an hour to solidify.

At this time, sift the cocoa powder onto a flat plate. Lightly dust the spoon with cocoa and scoop the chilled chocolate mass with it. Next, gently roll the mixture in the palms, form a ball, flatten it slightly and roll in cocoa powder. We spread the finished sweets on a cutting board, stick cashews into each burfi and serve with hot tea or just as sweets. We store the finished treat for several days in the refrigerator.