Composition / ingredients
Step-by-step cooking
Step 1:
We take all the ingredients we need and immediately cancel the required amount. I used the oil with a fat content of 82%.
Step 2:
Melt the butter in an iron bowl, saucepan or frying pan.
Step 3:
Add sugar to the butter.
Step 4:
Stir and boil over moderate heat until the mixture bubbles up. Add sour cream.
Step 5:
Stir everything well so that there are no lumps.
Step 6:
Keep the mass on fire until foam appears, immediately turn off the fire.
Step 7:
Pour the hot mixture into a bowl (you can not pour it if the saucepan is large).
Step 8:
And beat the hot slice, add vanilla sugar and beat with a mixer.
Step 9:
Gradually add powdered milk.
Step 10:
The mass should become thick and viscous. If it turns out to be liquid, add a little more milk powder. But just a little!
Step 11:
Pour the resulting mixture into a mold and sprinkle cashew nuts on top.
Step 12:
Lightly press the nuts into the dough and send them to the refrigerator for an hour to solidify.
Step 13:
Then we cut the burfi into portions and serve it to the table. Enjoy your meal!
I learned about how to make burfi from milk from one culinary program. I decided to cook this delicacy because I liked its appearance. The unusual way of cooking actually turned out to be not as difficult as it might have seemed to me at the very beginning. The main thing is to observe the technology. Milk burfi is a popular lacto-vegetarian dessert in India. Locals and tourists are literally going crazy over it. The peculiarity of Indian cuisine is that local chefs add various spices and spices to the dishes in large quantities, but many desserts, including burfi sweets, are sickly sweet. This delicacy is prepared on the basis of milk, cream or sour cream - dairy products are the main and not replaceable ingredient. The rest of the ingredients can change, so there can be a lot of variations of recipes for such sweets. The Hindus pass on the classic bufri recipe from generation to generation.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cashews - 561 kcal/100g
- Vanilla sugar - 379 kcal/100g
