MILK BURFEE BALLS
This Recipe Makes ±18 Burfee Balls
Milk Burfee is the original flavour of Burfee (barfi/burfi, borfi) which is a delicious Indian fudge. I have transformed them from their basic square shapes into these delicious bite sized balls.
This sweet, Indian treat is made with a few ingredient’s which include milk powder, butter ghee (clarified butter), sugar & fresh cream.
This dessert is best prepared in advance, to allow it to set well. It usually takes around 3 hours to completely set.
Milk Burfee Balls Ingredients:
- ½ cup semi sold butter ghee (clarified butter)
- 2 ½ cups milk powder (Klim)
- ¾ cups fresh cream
- Handful of slivered or chopped almonds
- Food colouring as needed
- ½ cup icing (confectionery) sugar
- 1 teaspoon elachi (cardamom) powder
- 1 tablespoon saffron (optional)
- 2 teaspoons butter ghee (clarified butter) for greasing casserole
- Sliver or chop almonds. Divide them into equal parts into separate bowl, depending on how many shades of food colouring will be used. Colour them with a drop of food colouring & set aside.
- The butter ghee (clarified butter) should be semi solid.
- Grease a casserole with 2 teaspoons butter ghee & set aside until ready to use. I used a 27 centimeter casserole which was a bit too large for this quantity, so you may use a smaller casserole.
- On medium heat, add the ½ cup of butter ghee to a pot.
- Pour in the fresh cream.
- Add 2 cups milk powder (Klim).
- Continuously mix for 2 minutes until you get a somewhat crumbly mixture.
- Thereafter, add in the icing (confectionery) sugar.
- Continuously mix for 6 minutes.
- Notice that the mixture starts to take shape by becoming thicker. At this point, add in the remaining ½ cup milk powder.
- Mix for a further 2 minutes, then add in the cardamom (elachi) powder.
- Mix until well combined & remove the mixture from the heat.
- Empty the mixture into the greased casserole. Use a spatula & press the mixture so it forms a tight mould.
- The coloured almonds may be added at this point but because I am moulding them into balls, I skipped adding the almonds so soon. Place the casserole into the refrigerator & allow it to set for 2-3 hours.
- Once the Burfee is set, remove from the refrigerator & top with coloured almonds. I also topped it with saffron which gives it an incredible taste. If saffron isn’t available, you may omit it.
- Press the almonds & saffron into the Burfee.
- Slice this Milk Burfee into equal squares. It may be served as is if prefered.
- I use the slices as a guide to make even sizes to mould into balls.
- Simply grab a block of Burfee & using clean hands, mould it into balls with your palms.
- These Milk Burfee Balls are ready to be served.
- They are creamy & melt in your mouth with every bite.
- Store these Milk Burfee Balls in an airtight container in the refrigerator for up to a week.