This burfi is melting and looks yummy ..can someone post the recepie as I have to make this and eat it....please post the recepie.
Here you go yaar. I have made it and liked it so hope you will like it too:
The recipe is from Chicago Tribune a few years ago. Here is the recipe verbatim:
Preparation time: 5 minutes
Cooking time: 50 minutes
Chilling time: 8 hours (I started sampling right away!)
Yield: 32 pieces (considerably less after 8 hours due to constant sampling)
Ingredients:
1 cup each: sugar, milk, whipping cream, unsweetened grated coconut (I used frozen grated coconut that I thawed in the microwave)
1 teaspoon ground cardamom
2 tablespoons sliced pistachios or almonds
Method:
- Heat sugar, milk, cream and coconut to a boil in a medium saucepan over medium-low heat.
- Cut into 1 inch diamonds or squares.
Reduce heat to simmer. Cook until mixture becomes very thick and starts to leave the side of the pan, about 50 minutes.
Transfer mixture to a buttered 8-inch square baking dish/tray. I lined the tray with aluminum foil and ghee'ed (new word alert!) the foil.
Sprinkle with cardamom powder and nuts.
Cover with plastic wrap and chill for 8 hours.
This fudge/burfi has to be refrigerated or else it becomes very soft. The taste is reminiscent of Dulce De Leche and if you like that flavor or that of caramel, then this burfi is for you. I happen to love Hagen-Dazs version of this flavor, so I loved this burfi.
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