In India you can find n number of sweets and dishes. One such sweet is Malai burfi made using the fresh cream extracted from the boiled-cooled milk. Few people make this sweet differently. Here I give you my recipe which I learnt from my friend. If you have made few other burfi often, you will find the procedure as similarity. Only few of the ingredients change. You will need thick fresh cream so preferably use non homogenized milk to get it. Though this sweet contains more fat in it, this malai burfi when made during festivals or for the guests arriving for lunch party will make the dining table look much royal. Follow these steps carefully to get perfectly the most adorable sweet Malai Burfi.
It takes just about 20-30 min to prepare Fresh Cream Burfi. It has amazing taste and I have found that even those who are not very fond of chocolates love this burfi.
Fresh Cream Burfi Ingredients:
- Fresh Milk Cream – 1 cup (or 1 weeks cream stored in refrigerator)
- Sugar – 1 cup
- Ghee / Clarified Butter – 1 tsp
- Coco Powder – 1 and 1/4 tsp
- Milk – 3 tsp
Time to Prepare : 30 mins
How To Make Fresh Cream Burfi :
Grease a dinner plate with Ghee and keep it aside.
- Mix 3 tsp of Milk and Coco-powder in a small bowl and prepare a smooth paste ensuring no lumps are formed. Keep it aside.
- Take a vessel with thick bottom or a non-stick pan. Pour the Fresh Milk Cream and Sugar into this vessel or pan.
- Stir continuously on low flame (do not stir in high flame, as the cream will change its color to an undesirable brown color). When the cream turns thick and starts seperating out from the sides of the vessel, remove from the flame.
- Now let’s see how we can achieve that 2-layered choco-milk cream burfi that you see in the pictures here. I will try to keep the top chocolate layer to be 1/4 of the size of the bottom milk cream burfi layer. If you have people who love chocolates, adjust this ratio accordingly.
- Pour out the 3/4 portion of the thick cream mixture from Step 3 on the Ghee greased plate from Step 1 above.
- Leave the remaining 1/4 portion of the thick Cream mixture (from Step 3) in the vessel. Add the Coco-powder paste to this Cream mixture and stir well. When this turns thick and starts seperating out from sides the vessel (you will know what I mean here when you have prepared similar burfis before!), remove from the flame and pour this Coco mixture on the Fresh cream mixture on the ghee greased plate (poured in Step 4) and make the surface of the coco-mixture soft by pressing it with flat surface ghee-greased bowl or say, a flat table spoon.
- Leave the mixture to settle for 10 min and then cut it into desired shape.
This Sweet was taught by my close friend Ramya.