Burfi

Recipe by Indian Mart

1 hr
V
Veg
Easy
Not Spicy

Methods

1
Grease a flat tray with a very thin layer of ghee or butter.
2
Place Condensed milk and saffron in a wok/karahi and cook stirring all the time until it begins to come off the edges in a whole mass. This takes only a couple of minutes.
3
Turn it out onto the greased tray and spread evenly. Smooth out any irregular bits with your wetted fingers or a flat spatula.
4
Allow to cool completely.
5
Cut into diamond shapes and squares. To do this, make horizontal cuts, about 1 inch or 2.54 cm. apart, through the whole lot. Now make diagonal cuts across the horizontal cuts. This will give you diamond shapes.
6
Now gently lift each burfi out with the help of a spatula or knife and keep in an airtight box, separating each layer of burfies with waxed paper or foil. Otherwise they may stick together.

Ingredients

400g
a few strands, soaked in tsp of warm water
like swiss roll tray

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