I often make this delicious burfi or Indian fudge for our programs at the West End Centre. It is always a favourite and so irresistible that I’ve nicknamed it “The Wicked Fudge”. It isn’t the simplest of recipes when you first try it, but it is worth putting a little effort in until you get it right. Once you’ve done the ground work it really is a quick and easy recipe.
- 250g unsalted butter
- 11/2 cups raw sugar
- 250ml pouring cream
- 1 cup roasted almonds, very roughly chopped
- 3 1/2 – 4 cups full cream milk powder
Melt butter in saucepan on low heat.
Add sugar and increase the heat to moderate, stirring constantly. Cook for 3 minutes or until sugar melts and the mixture becomes frothy. Then keep cooking until the mixture becomes a light caramel colour with the sugar and butter separating. It will give off a lovely caramel aroma.
Remove the pan from the heat and allow mixture to cool for a few minutes and stir in cream and almonds.
Using a whisk, gradually mix in the powdered milk to ensure the mixture doesn’t become lumpy. If you don’t add enough milk powder the burfi won’t set properly, if you add too much, it will be crumbly. It has to have an nice consistency that isn’t too dry or too moist.
Pour mixture into a lamington tray lined with baking paper. Smooth out the top with the back of a tablespoon. Refrigerate for at least one hour or until set. Take the whole rectangular piece of fudge out of the tray. Cut into squares and serve
Will keep for up to a week in the fridge and it also freezes well