MILK BURFEE BALLS

 

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This Recipe Makes ±18 Burfee Balls

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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 solid 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

Method:

1. 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.
2. 
3. The butter ghee (clarified butter) should be semi solid.
4. 
5. 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.
6. 
7. On medium heat, add the ½ cup of butter ghee to a pot.
8. 
9. Pour in the fresh cream.
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11. Add 2 cups milk powder (Klim).
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13. Continuously mix for 2 minutes until you get a somewhat crumbly mixture.
14. 
15. Thereafter, add in the icing (confectionery) sugar.
16. 
17. Continuously mix for 6 minutes.
18. 
19. Notice that the mixture starts to take shape by becoming thicker. At this point, add in the remaining ½ cup milk powder.
20. 
21. Mix for a further 2 minutes, then add in the cardamom (elachi) powder.
22. 
23. Mix until well combined & remove the mixture from the heat.
24. 
25. Empty the mixture into the greased casserole. Use a spatula & press the mixture so it forms a tight mould.
26. 
27. 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.
28. 
29. 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.
30. 
31. Press the almonds & saffron into the Burfee.
32. 
33. Slice this Milk Burfee into equal squares. It may be served as is if prefered.
34. 
35. I use the slices as a guide to make even sizes to mould into balls.
36. 
37. Simply grab a block of Burfee & using clean hands, mould it into balls with your palms.
38. 
39. These Milk Burfee Balls are ready to be served.
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41. 
42. They are creamy & melt in your mouth with every bite.
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44. 
45. Store these Milk Burfee Balls in an airtight container in the refrigerator for up to a week.
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