Milk Fudge (Burfi)
by Editorial Staff
Burfi is an Indian sweet, a kind of creamy fudge. The recipe for homemade milk fudge is quite simple – it makes burfi from milk, sugar, and butter.
The Indian sweetness of burfi is prepared by boiling milk over high heat until it becomes a thick paste. Sugar is added to the resulting paste and the milk fudge is allowed to cool and harden.
For a thicker burfi, you can use cream instead of butter and milk, or a 2:1 mixture of cream and milk.
Ingredients
- Milk – 1.8 L
- Sugar – 100 g
- Butter – 40 g
Directions
- Prepare foods for making burfi (milk fudge).
- To boil milk, pour it into a wide, thick-bottomed cast iron or stainless steel saucepan over high heat. When the milk is ready to boil and rise, reduce the heat so that the milk boils continuously but does not escape.
Boiling milk takes patience – the process takes about an hour. Stir the milk occasionally to prevent it from burning. As the milk thickens, stir faster with a wooden spoon. The stronger the fire on which the milk is boiled, the more vigorously it must be stirred so that it does not burn.
When the milk turns into a thick paste and the spatula leaves a quickly disappearing mark on it, you can proceed to the next stage. - Add sugar and butter.
- Continue simmering, stirring, until the milk is thick and sticky. Cook it until it seems to you that it no longer boils down. Then cook for a few more minutes.
Burfi is delicious on its own, but if you want to flavor the milk fudge, you can add chopped nuts, toasted coconut, vanilla, or ground cardamom seeds – these are the usual “flavoring” for Indian burfi sweetness. - Place the burfi on a greased baking sheet.
When the milk fudge has cooled, shape it into a 1/2-inch square.
- When the burfi has hardened, cut the milk fudge into squares.
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