A rich, sweet Indian fudge that is well worth the arm muscle necessary to stir this into a perfectly smooth mixture.
Ingredients
½ cup unsalted butter
1 cup whipping cream, 35% M.F. (Liquid whipping cream purchased in a carton)
1 tsp vanilla
1 cup sugar
3 ½ cups milk powder
Preparation
In a large saucepan over medium heat, melt the butter. Once the butter has melted, add the whipping cream and vanilla and stir together.
Add the sugar and continue to stir for about one to two minutes until the sugar has dissolved.
Add the milk powder, half a cup at a time and continue to stir constantly until all the milk powder has been combined well and the mixture is smooth. The mixture will pull away from the pan and start to solidify as you are stirring. Remove from heat.
In a greased cake pan, pour the mixture in and spread out evenly. Let cool.
Once the burfi has set like fudge, cut into squares.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
In 2011, Chindi decided to sell her restaurant in Vancouver and head to India. She moved to Chennai and opened a global restaurant L’attitude 49 within the Grande Bay Resort and Spa in December 2011.
