Feriel’s Burfee

Feriel's Burfee.jpg

I made this Burfee with First Choice full cream powder milk and butter

¼ cup ghee / clarified butter
¾ cup milk
2½ cup milk powder
½ cup sugar
¼ tsp cardamom powder / elachi powder
2 tbsp almonds, chopped
2 tbsp pistachios, chopped
Firstly, in a large kadai add in ¼ cup ghee and ¾ cup milk.
Keeping the flame on low add in 2½ cup milk powder.
Also add ½ cup sugar,  add more sugar if required.
Mix well making sure everything is combined well.
Stir continuously keeping the flame on low and no lumps formed.
Stir till the sugar dissolves, and keep stirring keeping the flame on low till milk thickens.
The milk forms dough after stirring for 10 minutes.
Now the dough separates from the pan, do not over cook, as the burfi turns chewy.
Add in ¼ tsp cardamom powder and combine well.
Transfer the prepared dough into greased plate lined with baking paper.
Set well forming a block and  top with chopped almonds and pistachios and press slightly
Allow to set for 2 hours, or till it sets completely.
Unmould and cut into pieces.
Finally, serve milk powder burfi or store in airtight container.

Note: (1 cup = 255 ml)

Prepared, tried and tested by: Feriel Sonday

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