Burf – the traditional Indian sweet with a delicate creamy flavor so is called. The recipe of a burfa from powdered milk – very simple, fast and not demanding some pastries. Having tasted this gentle fondant once, you will find in it full replacement to store candies!
It is required to you
- - a desi – 100 g;
- - powdered milk – 250 g;
- - sour cream – 100 g;
- - sugar – 100 g;
- - vanilla sugar – 1 bag;
- - nuts for ornament.
Instruction
1. Burf usually gives all the best in a wide form, and after freezing it is cut on small rectangles. Choose a form of average depth and lay it a foil or parchment which in turn oil vegetable that the ready dessert could be taken out easily.
2. In a frying pan with non-stick coating or on a water bath kindle 100 g of a desi. When it becomes absolutely liquid, pour 100 g of sugar. We hold on slow fire, constantly stirring slowly. Mix needs to be brought to total homogeneity, without sugar grains.
3. After that we send sour cream to mix. Quickly and very actively we mix everything that it wasn't formed sour cream lumps. At constant stirring we bring to a condition of foam.
4. We remove hot mix from fire and we begin to shake up intensively the mixer. We add vanilla sugar and when volume begins to increase, we pour powdered milk. We bring to consistence of very dense cream.
5. We spread weight in the prepared form. From above we spread nuts – after cutting on each piece there has to be at least one nutlet. It is possible to take any nuts on your taste, but in classical option cashew is usually used. Their taste is perfectly combined with creamy taste of a burfa.
6. We put a form in the fridge at several o'clock – mix has to stiffen. Then we take out and we cut pieces. It is better to store burf from powdered milk in the fridge, at the room temperature it begins to melt.