Sunday, February 20, 2011

Burfis by Rohini

For every gallon of milk add 1 strong pound (half kilo) sugar, plus about a pint of extra cream. If you have cows - I pour off the top of a gallon of milk with the milk underneath, to have 2 qts, plus add the cream from the top of another gallon. That is for half the recipe, obviously, so the idea is to have whole milk and some cream. Then boil it up and stir. When it boils down to 2/3 , I usually manage to set the flame so it rolls and kind of stirs itself, so you only need to stir every few minutes. And then as it gets very thick, you either stir really fast and make sure you stir everywhere, or lower the flame. The bigger the flame, the more caramelly they get, but you will have to really be fast and watch it. If you decide to be safe and lower temperature, you can always do that in stages, lower a little, then a little more etc. You stir till it is very thick, and the path the spoon leaves while stirring fills in very slowly. Then you remove the burfi fast, pour it onto a marble/stainless steel counter, cookie sheet or some such thing. I like to go through the mass with a bench scraper, kind of smooth it - spread it, then as it cools, roll into balls and stamp them. If you are like me and like chewy burfis, you can cook a little longer and keep them in the fridge. If you like creamy burfis that are just a little chewy, make like this.

Ok, one more thing - butter the container that you put your burfis in, if you want to get them up easier.

I like to use either a large wok, or a wide pot, as the milk has the largest surface to quickly evaporate. If you plan to m...ake burfis regularly, it is a good idea to have a dedicated long handled wooden spoon (aka fakanal), as a subji infused spoon can affect the delicate flavor of milk sweets. As this would be hard in the temple, I use a large iron wok and a huge stainless steel whisk, and it works very well.

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