Skip to main content

Milk Burfi

Milk Burfi: A Delightful Dessert of Elegance and Ease

In the world of sweet indulgences, there's a treat that effortlessly combines elegance and simplicity. Milk Burfi, a classic Indian dessert, takes center stage with its creamy texture and delightful flavor. In this blog post, we will take you through the process of creating this delectable treat, where the purity of milk, the aromatic essence of cardamom, and the crunch of cashews unite to create a dessert that's both elegant and easy to make.

Ingredients

Milk Burfi is a testament to the art of simplicity in cooking, using only a few essential ingredients to create a memorable sweet. Let's explore the elements that give this dessert its elegance:

  1. Milk - 1/2 Liter: The star of the show, milk is the heart and soul of this burfi. Its creamy richness forms the base of the dessert.
  2. Lemon Juice: A few drops of lemon juice or citric acid are used to curdle the milk, separating it into curds and whey.
  3. Sugar - 1 Cup: Sugar sweetens the burfi, creating a perfect balance of flavors.
  4. Ghee: A few spoonfuls of ghee add richness and enhance the aroma of the burfi.
  5. Cardamom Powder: A pinch of cardamom powder imparts an aromatic essence, elevating the flavor.
  6. Cashews - A Few: Cashews provide a delightful crunch and a touch of indulgence to the burfi.

Crafting the Elegance:

Creating Milk Burfi is a process that celebrates simplicity and elegance. Here's how you can craft this delightful dessert:

  1. Heating the Essence: In a nonstick pan, gently heat the milk, allowing it to simmer until it curdles. Lemon juice or citric acid is added in small increments to achieve this curdling process, creating a separation of solid curds and whey.
  2. Enriching with Ghee: After the milk has curdled, add a generous amount of ghee to enhance the texture and aroma of the burfi.
  3. Sweet Symphony: Sugar is introduced, and the mixture is stirred continuously to ensure it blends seamlessly with the milk and ghee.
  4. Cardamom Aroma: A pinch of cardamom powder is added to infuse the burfi with its delightful aroma.
  5. Crunch of Cashews: A few cashews are incorporated, providing a pleasing crunch and a touch of indulgence.
  6. Turning Off the Stove: The mixture is cooked over low heat until the ghee separates, signifying the readiness of the burfi.
  7. Shaping Elegance: The warm burfi mixture is transferred to a greased plate, where it is evenly spread and allowed to cool.
  8. Cutting Grace: As the burfi cools, it is cut into pieces of your desired shape, typically squares or diamonds.

Savor the Elegance:

Milk Burfi is not just a dessert; it's an embodiment of elegance and ease. With its creamy texture, sweet richness, and aromatic cardamom notes, it's a treat that embodies the simplicity and elegance of Indian sweets.

Whether you're celebrating a special occasion, welcoming guests, or simply indulging your sweet cravings, Milk Burfi offers a taste of elegance and ease that's hard to resist.

Join us in this delightful journey as we explore the art of making Milk Burfi. Whether you're a seasoned chef or a novice in the kitchen, this recipe is an invitation to create and savor a dessert that embodies the essence of elegance and simplicity. Happy cooking and indulging! 🥛🍬

Labels:

Comments

Post a Comment

Popular posts from this blog

Pasala keerai/Palak chapathi/Spinach chapathi

Ingredients: 1.Wheat flour-2 cups. 2.Palak/Pasala keerai-1 cup. 3.Salt-as req. 4.Seerakam/Jeera-1 tbsp. 5.Pepper-1 tbsp. 6.Water-As req. Method: 1.Wash and add palak greens and saute till it shrinks  ,  Grind Paalak leaves in a mixie  and make it as a paste. 2.Add Wheat flour,Palak paste,salt,Pepper and tampered jeera(Cumin) in a bowl. 3.Add required water little by little and knead it to a soft dough. 4.Then divide the dough into equal lemon sized balls. 5.Then start rolling it gently to a thin chapathi. 6.Heat a dosa tawa , transfer the chapathi's, drizzle little oil and cook till brown spots appear. 7. Then turn over to other side and cook. 8. Serve hot with  your favourite sidedish.
1 comment
Read more

Vallarai Keerai Kootu/Brahmi leaves Chutney /OPOS(one pot-one shot)

Brahmi known as vallarai in Tamil is a medicinal herb which has been used for centuries in Traditional Indian (Ayurveda) Medicine. Vallarai keerai (leaves resemble the shape of the human brain) has amazing medicinal properties and has the power to cure many diseases. You can include it in your diet once in a week in the form of thuvaiyal, sambar or kootu. Today we will see how to make vallarai keerai Kootu following this easy One pot recipe. Ingredients: Vallarai Keerai / Brahmi leaves- 2 cups chopped finely Yellow Split Moong Dal / Pasi paruppu – 1/2 cup Tomatoes – 1 large chopped Garlic – 2 fat cloves Turmeric Powder / Manjal Podi – 1 tsp Salt to taste Onion chopped-1 cup. Red chilly-1 to 2.As per your spice level. For Seasoning: Oil – 1 tsp Mustard Seeds / Kaduku – 1 tsp Cumin Seeds/ Jeerakam – 1/2 tsp Urad dal / Ulundu paruppu – 1 tsp Asafoetida / Hing / Kaya podi – 1/4 tsp Curry Leaves a sprig Method: Add all the ingredients in a Pressure cook...
Post a Comment
Read more

Milagai Thool

Ingredients: 1.Red Chilly-1/2 kg. 2.Daniya-1kg. 3.Pepper-100g. 4.Cumin seeds/Jeeragam-50g. 5.Turmeric-150g. 6.Split Bengal gram/Kadalaparapu-100g. 7.Toor dhal/Thuvaram parapu-100g. 8.Black gram/Uluntham paruppu-2 tsp9.Fenugreek/Venthayam-2 tsp. 10.Raw rice/Pachai Arisi-4 tsp. Method : 1.Grind all ingredients to powder. 2.This Milagaai thool is mainly for preparing sambar and Kuzhambu varieties.
Post a Comment
Read more