Burfi (or burfi) indian fudge
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 1¼ | cup | Water |
| 8 | ounces | Dried milk powder |
| 2 | teaspoons | Ground almonds |
| ½ | teaspoon | Ground green cardamoms |
| ½ | teaspoon | Rosewater-=OR=- |
| ½ | teaspoon | Kewra |
Directions
1 Dissolve the sugar in the water over very low heat, then raise the heat somewhat and slowly boil to a stiffish syrup.
2 Stir in, still on gentle heat, the milk powder, almonds, cardamom and rosewater.
3 Mix well and when quite thick remove from heat and turn out into a non-stick oven dish (approx 10x8 inches /25 x 20 cms).
4 When cold and set, turn out of the dish. Place edible foil (optional) on it then cut into fidge sized peices. Keep for 4 days only.
From Pat Chapman's "Indian Restaurant Cookbook" ISBN 0 86188 378 0 Submitted By IAN HOARE On 08-19-95