Mark the end of winter and beginning of spring with a brilliant twist on burfi from Urvashi Roe
celebrate
Millionaire’s burfi
Sweet and savoury snacks go hand in hand with Holi celebrations. Families start making them a few weeks before in batches, ready to feast on after a round of throwing coloured power at each other at the temple! A favourite in our house is a milk-based ‘fudge’ called burfi, which comes in a host of colours and flavours. This version incorporates chocolate and caramel on top of the traditional base.
MAKES 12–24 PREP 20 mins plus setting COOK 10 mins EASY V
120ml ghee, plus extra for the tin 240ml whole milk 500g milk powder 100g icing sugar, sieved ready-made drizzling caramel (use salted, if you prefer) chocolate sprinkles or shavings
1Rub some ghee all over a 20cm square baking tin and line with baking parchment. Put the 120ml ghee in a pan and, when just melted, pour in the milk. Gently whisk together until well combined.
2Stir in the milk powder and mash for 5 mins – this process cooks out the milk powder. Don’t worry if the ghee and milk solids separate; keep stirring and mashing for the full 5 mins. Stir in the icing sugar until fully combined.
3Transfer the mixture to a stand mixer with a paddle attachment and mix for 3 mins. It will soften up like creamed butter and sugar, and you will be left with a fluffy, soft burfi mixture to transfer to your prepared tin. Smooth and level the mixture in the tin using the back of a metal spoon or palate knife, then leave to set for about 30 mins.
4Turn
