Almond burfi are an Indian sweet made with sugar, milk powder, ground almond and cardamom. They are often decorated with edible silver leaf and eaten during celebrations.

Makes
28

Preparation

15min

Cooking

10min

Skill level

Easy
By
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Ingredients

  • 200 g (2 cups) full-cream milk powder 
  • 220 g (1 cup) caster sugar 
  • 300 g finely ground almonds 
  • 2 cardamom pods, seeds finely ground 
  • green food colouring 
  • edible silver leaf (optional), to decorate

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.

Instructions

Standing time 1 hour

Chilling time 4 hours

Place milk powder in a bowl and gradually add 80 ml water, stirring, until the mixture just comes together in a firm ball. Cover with plastic wrap and set aside for 1 hour or until the mixture is firm enough to crumble to a powder.

Using your fingertips, crumble the ball into a fine powder.

Place sugar and 125 ml water in a saucepan over medium heat and bring to the boil. Add crumbled milk mixture and cook, stirring continuously with a spatula for 5 minutes or until mixture thickens and comes away from the side of the pan. Stir in ground almonds and cardamom, and cook for a further minute, then remove from heat. Colour with food colouring.

Grease a 30 cm x 20 cm slice pan and pour mixture into tray. Using a knife, score the top into 28 pieces. Refrigerate for 4 hours or until firm.

Cut burfi into pieces using the score marks as a guide and decorate with silver leaf, if using, to serve.

 

Note

• Edible silver leaf is sold as thin flakes or sheets at Indian food shops, where it is known as vark, as well as cake decorating shops.

 

As seen in Feast magazine, Mar 2012, Issue 7. 

Photography by Alan Benson.