Toasted milk burfi

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Servings 20 small squares (4cm)

Ingredients

250 g milk powder
85 g Nestle dessert cream (canned Nestle cream)
70 g roasted almonds
40 g medium dessicated coconut (approximately ½ cup)
or ¼ cup fine dessicated coconut
½ tsp ground cardamom
110 g brown sugar (or white, see notes below)
100 ml water

Garnish

small handful pistachios
few dried rose petals

Instructions

Toasting the milk powder

In a dry, non-stick pan, add the milk powder and toast on medium heat, stirring constantly. Toast until the milk powder turns golden and releases a nutty aroma. Be careful not to burn it. Once toasted, set it aside to cool.

Preparing the nuts and coconut

Coarsely chop the almonds and pistachios (if using) and reserve separately.
Lightly toast the coconut (optional).

Preparing the milk powder mixture

In a bowl, combine the toasted milk powder, cardamom and Nestle cream. Rub the cream into the toasted milk powder with your fingers until the mixture has a breadcrumb texture (Alternatively process the mixture in a food processor). Set aside.

Prepare the dish for the burfi mixture

Grease a square or rectangular dish with ghee/butter or cooking spray. Pour the burfi mixture into the dish and spread it out evenly with a spatula.

Prepare the sugar syrup

In a saucepan, add the sugar and water. Heat on medium flame, stirring occasionally, until the sugar dissolves completely. Let the syrup simmer for 5–6 minutes until it thickens slightly and thinly coats the back of a spoon.

Cook the burfi mixture

Lower the heat and gradually add the toasted milk powder and cream mixture into the syrup, stirring continuously to avoid lumps.
Add the nuts and coconut, mixing well. Continue cooking the mixture on low heat for a few minutes, until it leaves the sides of the pan and starts clumping together.

Set the burfi

Working quickly, garnish with chopped pistachios and dried rose petals if desired.
Since this burfi gets crumblier as it cools, cut the burfi into squares or diamonds whilst still hot. Wipe your knife on a wet towel between each cut for a better slice.

Cool

Let the burfi cool at room temperature for a few hours to overnight or refrigerate to set faster before serving.

Notes

Sugar: we used brown sugar in this recipe to lean into the caramel notes of brown sugar. The brown sugar further contributes to the brown colour of the burfi. White sugar will work just as well, but will result in a lighter colour.

Garnish: You could also garnish the burfi with chopped almonds, toasted coconut or sprinkles.