Buri Milk is one of the most popular lacto vegetarian desserts in India, from which is crazy about both locals and tourists. The feature of Indian cuisine is that local cooks add many different spices and spices in dishes, and most desserts, including the Burfi sweets, are also pronounced sweet.
The main product that is required for the preparation of Burfi is milk, and there are quite a lot of variations of the recipes of this delicacy (for example, sesame burvic, coconut, with cream or sour cream instead of milk and so on). Classic recipe Buffers are transferred by the Hindu from generation to generation.
To taste the product is like a fond. Hindus consider the sweetness of "Burffe" by a real jewel, because It is nutritious, tasty and sufficiently simple in cooking. One who once tried this delicacy will no longer forget his specific taste.
The easiest recipe Burfi
This recipe is considered the easiest because you need the minimum set of products. Namely:
- Best homemade (but you can also shop) milk-couple of liters;
- 7-8 large spoons of any sugar;
- creamy olive- Approximately a quarter of a standard briquette.
Step-by-step instruction of the preparation of dairy candies from India:
- Put a pan with a thick bottom (preferably cast-iron) and put all the ingredients in it;
- Complete the contents of the pan while the milk will not boil and all components will not dissolve. At this point, reduce the flame to the average and continue boiling with frequent stirring, in order to avoid burning;
- After a few minutes, you will notice that Milk has become thick, and after 40-50 minutes it turned into a thick cesh;
- Take a flat plate or a baking sheet, smear the creamy olive and lay out the "porridge" by creating a plate about 2-3 cm thick. After soaring the delicacy, cut the layer on the pieces of any form.
You can add anyone to the ingredients. stuffing-chocolate, coconut chips, jam, and on top you can sprinkle with sesame dish, grated nuts or caramel ...
Classic Burffe Milk Recipe
Immediately it is worth saying that the scheme of cooking delicacies is quite simple. Below is the preparation scheme of Burfi from dry milk. In some recipes, bold cream or sour cream are used instead of liquid milk or water. In our case, it turns out less high calorie.
Ingredients:
- 2 cups (400 g) of dry milk powder;
- floor glass of ordinary milk (or water);
- 3/4 cup of sugar;
- 1/2 cups (100 g) of fused oil;
- 1 tsp. pink water (optional, it is needed for fragrance);
- 7-8 finely chopped pistachios;
- 7-8 finely chopped almonds.
Preparation instructions:
- To prepare burces of milk powder at home, first of all, take a plate or tray, where dessert will be served in the future. Now lubricate the surface with foam oil so that it is not a sticky. Leave the tray aside, because Use it will be a little later.
- Take a bowler with a convex bottom and put it on a small fire. Add bakery oil, milk and dry milk powder. It is important to note that powdered milk It is necessary to add immediately, because if the milk heats up, powder can take lumps. Now mix all products until they become homogeneous paste. You should not overheat the resulting mixture, keep the charters on fire no more than two minutes.
- After a homogeneous mixture was formed, add sugar and pink water for fragrance (last optional). You will notice that after adding sugar, the mixture became liquid. It is necessary to increase the temperature to the mid-level and put the boiler on fire again, approximately 6-7 minutes until it becomes thick. Do not boil pasta and too long, because In this case, it will not be soft.
- To check whether you managed to achieve the necessary consistency of pasta, you need to take a plate and apply a small amount of melting olive. Now take a little paste and try to roll it on a plate. If the ball is formed as a result of this, this means that the mixture for the preparation of future candy is ready.
- Next, take the same tray that you prepared at the very beginning, and scroll through it a thick paste with a kitchen blades. Please note that the surface of the blade also needs to be covered with oil so that the sweet mass does not stick to it.
- Now that the paste is evenly applied to the surface, it is necessary to add sliced \u200b\u200bpistachios and almonds to give it a beautiful appearance (it can also be ordinary nuts or candies). Independently pressing them in the paste, so that "nuts" kept well.
- Now cover the tray of the food film and give a good to cool. If you hurry somewhere, then you can put it in the fridge so that it is cooled faster.
- When the mixture was cooled, take a tray and put it on a small flame for 4-5 seconds. Thus, the frozen dish will break down from the bottom, which will allow freely cutting the plate into portion pieces. Take a sharp knife, lubricate it with a olive, and cut the layer into square pieces. Now the Indian dessert can be served to the table.
Recipe Burfies with bananas and sesame
This Indian dessert can be prepared with sesame or bananas. Below is presented step-by-step instruction On the preparation of banana candy, where it is also used. Ingredients:
- 1.5 cups of chickpea flour;
- 250 g of sugar;
- one ripe banana (peeled and finely sliced);
- 200 g of milk;
- sesame seeds - 1-2 small spoons;
- oil cream- 300 g
Preparation Instructions:
- Forex slices of banana in the tinsel, while they do not get brown.
- Pour flour on the remaining oil. The fire does not turn off until the flour becomes fragrant.
- Add the remaining ingredients, stirrely carefully.
- Stir all products until a homogeneous mixture is formed. Do not turn off the fire until the mass becomes sufficiently thick.
- As in the previous case, take a little paste and try to roll it on the plate, which must first be lubricated with foam oil. If the ball was formed during the process, and the mixture is already sufficiently thick enough and does not stick to the fingers, the flame can be put out.
- After cooking, sample dessert sesame and put a tray to the fridge for a day, then cut the formed layer into square Indian Burffe.
If you like to have a lot of sesame in the dish, add the floor of a glass of roasted seeds with all other products in the third paragraph.
Video: Burffe: Chef Zoschechenko- Sweet Stories
Infinitely glad to again meet with you dear readers. Hello! Do you know that for me is the most difficult thing in writing articles? This entry. But it is worth only to grasp for some thought and then everything goes like on the rolled. It also happened with Burffe. Well, that you can tell you what you even hear for the first time!
Many probably also do not know what this thing is so. What kind of she, it or he kind of tribe. Straight dark horse, and only. Although the word Dark is not very suitable for him, to her, to them. Let's give Zrazu I define. Once this is something not defined let it be, for me, in any case.
Now it's time to shed light, how nevertheless actually be a mysterious burffy - according to the people who tried it. I do not treat the luckiest of which it conquered. Since I will cook, and try sweetness with you for the first time.
What I still managed to find out about the dessert. It refers to traditional Indian delicacies and is prepared by boating milk to a pasty state. I will do it much easier - from dry milk. Recipe Burfie is simple to disgrace!
By the way, recently, I increasingly appeal to the recipes of Indian dishes. Here is an example. Maybe it is really worth the challenge to look at the food culture and the lifestyle of the Indian proletariat. Yoga to do. I'll think about this issue.
In the meantime, I'll start, perhaps how much you can hide. Dessert is time to taste a long time.
Although no, a second, I will now brag about you. Now my adapted to view from any mobile devices! Going on it from a smartphone or tablet, you can, not tightening to see every beam and every nut in the dessert.
I have long wanted to implement this project. After all, a third of visitors come to me from mobile devices. I know when you go to the site, where all the time has something to increase and stretch sometimes just pass the nerves. You constantly press somewhere not there, you throw you on another page.
As a result, you leave the site and without receiving an answer to your questions. So friends come to my mobile blog and enjoy communication with tasty and beautiful. Remember, such a poster was with a Red Guard, pointing at you with a finger and asking a question: "Did you decorate in volunteers?"
So I want to ask you with the same rigor: "And you, a blogger, adapts a site for mobile devices?". Not! You probably do not care about your visitors Ay-Yai-Yai! Not good, Comrade blogger, go. How expensive mobile readers are your infercharges?
Now go to my blog through a mobile phone. Cool, right?! And Burffe looks like a dessert, and not on a gray point on a white wall. For what, and the most important thing for whom then do it and do not sleep at night, if you don't care about the most important useabriti. I foresee your indignation. Sanya What are you a millionaire? Thus are scattering. This is a bunch of money worth.
First, not scattering. And I consider it a very profitable investment of monetary signs. Secondly, I want to say, I also thought a lot of money threatening. But having spent a bunch of time in search of a solution suitable for me, I found what I was looking for. Rather, I found a person who quickly, efficiently and that it is important for an acceptable price adapts your site for mobile devices.
I will immediately say the price of competitors is higher than two - three times. Here the price of the issue on average is just five thousand rubles. Depends on your topic. But that's not all! I have a sweet proposal for you.
Who was interested in the opportunity so for cheap to raise the authority of your site in the eyes of search engines and your readers write to me on the mail, I will tell you where they distribute such gifts and what you need to do what to get to the whole other and discount in the amount of 500 rubles Personally from me. Now about the sweet phenomenon who came to us from South Asia.
Recipe Burfies with Cashew Nuts
- 200 grams of dry milk
- 100 grams of sugar
- 100 grams of sour cream
- 100 grams of cream oil
- 150 grams cashews
- package of vanilla sugar
From the proven sources, I know that for this cupcake, it is necessary to use dry milk without adding vegetable oils and substitutes. Sour is better to take homemade cooking.
But since it will not be able to brag about it to boast anyone, it will be suitable and consumer goods with a higher percentage of fatty. Here in general, all the mandatory conditions for which you need to pay our precious attention when cooking indian sweetness.
How to cook
So, we divide the butter into small pieces, I put in the scenery and sugar in sugar.
I put on the stove. I melt stirring. You need to wait when the mass starts to bubble.
Then add sour cream and ...
continuing to stir. Ward for 5 minutes.
After that, I take off from the fire and straight into the hot mixture, gradually mix the dry milk and supper a bag of vanilla sugar.
The mixer communicates thick with a sweet aroma mass to a homogeneous state.
Connect with cashews with nuts.
I decided to give Burfies a beautiful form. You can say European. Fill them molds that I used for cooking.
I got a thick mass, which is very well cling to everything, with what contacts. The filling process turned out to be the hardest stage in the preparation of an inrogen dessert.
Filled the molds and smoothed in the water with a finger smoothed the thick mass surface. Mix in the refrigerator. Someone even says that you can leave the sweetness in the freezer. Crystallization does not threaten her.
For this dessert, we will need a saucepan with a thick bottom. It is better that it is cast-iron, since the quality of Burfies depends on this. We pour 2 liters of milk into a saucepan, put a spoonful of cream, or a foam oil. Sugar sugar. Put on fire.
Now you do not leave the stove. The whole process of cooking is closely related to your presence. It is necessary to stir the milk all the time so that it "does not run away." If you ever cooked baked milkYou can imagine what to do. From the pots do not leave. Still with a wooden spoon of milk to that time until it thickens. When the milk turns into Cashitz, stir even more prigidally. On slow fire, 2 liters of milk usually turn into a thick mass per hour. Relieve to full thickening.
After the mass thickens in a saucepan, we shift it on a lubricated baking tray, or on parchment paper. As an option - use a film or package. There we already form a lot of square or a circle. Can be divided into pieces and roll balls. While the mass is not frozen, decorated with her nuts. I took the cashew for this purpose. Slightly press nuts into the mass so that they stick to it.
The recipe for this sweetness is very ancient and passes a lot of generations in a row in India. In ancient language, Sanskrit is the name of this dessert "Burffe", which is translated as "dairy sweet." Some prefer to prepare this sweetness from dry milk, but the taste of cooked burces is very different from the one that should be ideally.
This fudge rolls into the balls, is decorated with nuts, fried sesame, saffron, pistachios. When you put in your mouth properly cooked bury, it just melts in the mouth.
I will say right away that the cooking process is not fast and requires certain skills. Maybe it will not be immediately. I myself prepared it several times before I learned how to do everything right. But if you want to try sweetness, the recipe of which can be the most ancient on this planet, then you should not stop and successfully secured!
For the preparation of Burffe, you will need:
Homemade milk - 1 l
Sugar - 1.5-2 tbsp.
Spices optional (it can be cardamom, saffron, pink water, vanilla)
Something to decorate your taste.
Cooking time: 1.5-2 hours
Cooking milk is needed in a thick pan so that it does not burnt while the milk will boil. It is necessary to warm up the milk, bring to a boil and reduce the fire so that the milk is constantly boiling, but did not throw out of the pan. Periodically stir the milk with a wooden spoon.
I usually put a bream milk while cooking something else, since at this stage the preparation does not require much attention if you correctly adjusted the fire.
About an hour (the exact time depends on the temperature regime and fatness of milk) milk on the consistency will resemble the store condensed milk. At this stage, Burffe need to interfere all the time. When the milk thickens even more by adding sugar, mix well and continue to boost milk until it turns into a thick mass, which will be well larch from the walls of the pan and slide into the ball.
When it happened, Burfies should be removed from the fire and you can add some spices.
Give the fudge to cool a couple of minutes and lay out on a metal dish, where you can make a lot of mass so that it becomes even more gentle. When the fudge becomes homogeneous and soft, you can give it a little more cool and roll in the balls. In the center of each ball, make a small deepening and place what you decide to decorate Burffe. Roll balls need a little wet hands so that they do not stick.
Cool burfies in the refrigerator and enjoy the taste of vintage Indian sweets.
Bon Appetit!
P.S. In fact, the recipe is not very difficult in cooking. Such a long description I did in order for you to prevent the mistakes that I allowed when I studied cooking this dish. Let the difficulties do not stop you to the culinary masterpieces!
I offer you a recipe burf (Indian dairy sweets) from dry milk. It is very tasty and gentle, which is completely easy to prepare.
As the main ingredient in this recipe is dry milk (cream), it is very important that it was best quality - without vegetable supplements and fatness of at least 25%. Otherwise, Burffe can work out a strale taste or spread.
By the way, in India, this sweetness is called Barfi, keep in mind when you go to this country, and then the Indians will be misunderstood.
Structure:
- 200 gr Create oil
- 200 gr Sahara
- 1 bag of vanilla sugar
- 225 ml of 35% cream (or sour cream not lower than 20%)
- 450 grams of dry milk (25%)
- some fried cashew for decoration
- Connect the creamy oil in the saucepan, sugar (including vanilla) and put on fire. Do not use only dishes with teflon coating, as in the end it may not work!
- Cook, stirring while sugar is completely dissolved. Must happen a homogeneous mass.
Melted oil and sugar
- Add cream, bring to a boil and cook for another 5 minutes.
Sweet oil with cream
- Pour into a bowl and cool to warm state.
The cooled mixture for the preparation of burf
- Prepare a rectangular container with sides, covers its film, lubricated butterSo that frozen Burfies can be easily obtained from the form (photos in paragraph 7).
- To add dry milk to the cooled mixture (you can first half, and the rest in the process of whipping) and beat a mixer for several minutes until the mass thickens and beat it hard.
Preparation of burcy of powdered milk
- Shoot this mass into the prepared container. As can be seen in the photo, it should not be spread.
- Lose the surface of the Burffee moistened in the water in water.
Leveling the surface of the Burffe
- A knife carefully place the bands for which we cut the frozen burfies, and to press the cashew in the middle of each square.
- Put at least 6 hours in the refrigerator (better more).
- Frozen Burfies get out of the form by pulling the film, and cut the knife along the outlined lines.
That's all! It turned out stunning delicacy. Store these sweets need in the refrigerator. But at room temperature, they should not spread. I easily withstand half a day of heat, without changing our shape.
P. S. If you like the recipe, you can not miss new recipes on the site.
Bon Appetit!
Juliya. recipe author
