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.
Award-winning and Michelin-Starred Chef Vikas Khanna recently launched his most exotic food book yet, with ‘Khanna Sutra – Food Lessons in Love,’ which was presented earlier this year to President Obama
Food writer, chef, best-selling cookbook author and host of cooking shows like “Tarla Dalal show” and “Cook It Up With Tarla Dalal” Highly-esteemed cookery author, TV host
Vikram Vij is a Vancouver-based Chef, restaurateur and cookbook author whose television appearances include guest judge on the first season of Top Chef Canada.
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