My Journey with the Perfect Burfee Recipe: A Decade of Sweet Memories
It was back in 2013 when I first decided to take on the challenge of baking for Diwali. As a first-timer, I wanted everything to be flawless, so I dove deep into the internet, hunting for the best recipes to impress my family and friends. Among the countless options, there was one burfee recipe that stood out to me. The pictures looked absolutely divine, showcasing soft, creamy squares of burfee dusted with a touch of cardamom and adorned with edible silver leaf. I knew I had to try it.
First Attempt: Lessons Learned
I’ll be honest—my first attempt didn’t turn out as planned. The texture wasn’t quite right, it was a bit too grainy, and I struggled with the consistency of the syrup. But I wasn’t about to give up that easily. I went back, re-evaluated where I went wrong, and made a second attempt. And this time, it was a success. The burfee turned out exactly as I had hoped: creamy, soft, and melt-in-your-mouth delicious.
Since then, I’ve relied on this same recipe for the past decade. It’s become a tradition in my home, especially during Diwali and other special occasions. The original recipe can be found on my blog, along with a link for you to check it out directly: Best Burfee Recipe Ever.
The Need for a Smaller Batch
Just last month, I found myself needing a smaller batch of burfee. It was a casual get-together, and I didn’t want to make too much. So, I decided to adapt my trusty recipe, tweaking the syrup ratio and adjusting the ingredient quantities for a half batch, because with the original recipe, there is always leftover syrup. So I adjusted the recipe. The results? Perfection in a smaller quantity! This adaptation is great when you want to whip up a quick batch or try it out before committing to a larger yield. And if you end up loving it (which I’m sure you will), it’s easy to scale up.
Why You’ll Love This Burfee
If you’re a fan of burfee, this recipe will quickly become your favourite. Here’s why:
- Fudge-Like Richness: The texture is creamy and smooth, almost like Indian fudge but with a unique flavour that’s unmistakably burfee.
- Easy to Make: The recipe may seem intimidating at first, but once you get the hang of it, it’s surprisingly simple. It’s all about getting the syrup consistency right and mixing the ingredients evenly.
- Perfect for Moulding: The mixture sets quickly, making it ideal for piping into beautiful shapes or cutting into neat squares. You can also use silicone moulds for a professional-looking finish.
Tips for the Best Burfee
- Syrup Consistency: This is key. Make sure the syrup reaches the right consistency—slightly thick and sticky but not too runny. This helps achieve that smooth, creamy texture.
- Moulding the Burfee: Since this recipe sets easily, I recommend piping it immediately for decorative swirls. If you prefer, you can also pour the mixture into a tray, let it set, and then cut it into squares or use a cookie cutter for different shapes. Alternatively, greased silicone moulds are perfect for creating elegant designs. Decorate as you wish once the burfee is removed from the mould.
A Decade-Long Tradition
It’s incredible to think that I’ve been making this burfee for a whole decade now. It has become more than just a recipe—it’s a part of our family’s Diwali tradition. The process of making it fills my kitchen with the comforting aroma of cardamom and butter, bringing back memories of past celebrations and the joy of sharing sweet treats with loved ones.
This adapted, smaller batch recipe is a testament to how timeless this burfee has become. Whether you’re making it for Diwali, a special occasion, or just because you’re craving something sweet, I hope it brings as much joy to your table as it has to mine.
Give it a try, and don’t forget to let me know how it turns out. Happy cooking, and enjoy every creamy, delicious bite!
INGREDIENTS
- 1 Tin (290g) Nestle Cream
- 1 1/4 Cups Of Milk
- 500g Instant Milk Powder
- 3/4 Cup Caster Sugar
- 1 1/4 Cup Icing Sugar
- 40g Butter (You can also ghee)
- 1 Teaspoon Rose Essence
- 1/2 Teaspoon Ground Cardamom
METHOD
- Rub half the tin the Nestle cream into the milk powder until it resembles large crumbs.
- Cover with Cling Wrap and allow to rest, preferably overnight.
- In the morning, break up any visible lumps by blitzing batches of the powder in a food processor.
- Sift the blitzed milk powder (Sieve twice for a smoother burfee).
- In a pot, add in butter, milk, icing sugar, 1/2 tin of Nestle cream and castor sugar. Mix until everything is dissolved.
- Bring to a boil for about 3 minutes. DON’T OVERCOOK THE SYRUP.
- Add the syrup into the fine milk powder with a ladle, a little at a time, and mix until you get a thick fudge-like consistency. Use a little syrup at a time.
- Flavor with the rose essence and cardamom.
- Immediately mould into desired shapes or pat into a square dish.
- This must be done quickly because the burfee sets very fast.
- Decorate as desired, ideally with coloured almonds.
- Refrigerate the burfee overnight for best results.
- Store in a cool, dry place until ready to serve.
NOTE:
- This Burfee recipe makes about 2 dozen big squares.
- It can be moulded in silicone trays and it can be piped immediately after adding the syrup provided its a thick consistency.
- It freezes well and can be stored in the freezer for months.
- It can be turned into truffles.
- It can be flavored with different flavourings.
- Store in the fridge.