- serves 4 people
- preparation 15 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 150 ml thin cream
- 200 g khoya (available from Indian grocers), grated
- 150 ml caster sugar
To serve
- 1 firm persimmon, finely diced
- yuzu juice, to taste
- 10 g caster sugar
- 20 g finely crushed pistachios
- 1 tsp lemon thyme leaves
- Gold leaf, optional
Cooling time: 1 hour
Instructions
- Place the cream in a non - stick frying pan over medium heat. When hot, add the grated khoya and stir until well combined. Add the sugar, reduce the heat to low and stir until the mixture comes together and is dry but still pliable. Remove from the heat and stand until cool enough to handle.
- Meanwhile, combine the persimmon, yuzu juice and sugar in a bowl and stand to macerate for a few minutes.
- Roll heaped tablespoons of the khoya mixture between your palms to shape into thick discs. Roll half the burfi in crushed pistachios, then use your finger to create a small well in the centre and top with some gold leaf. Create a well in the remaining burfi, spoon the macerated persimmon into the centre and top with a few thyme leaves.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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