- Most Helpful
- Highest Rating
I've made regular burfi and other Indian sweets. This sounded very different and it was. Like all burfis, you need to cook it until it's a very thick paste. After refrigerating, it was quite firm but kind of "gluey" in texture, so next time I make it, I will form it into small balls rolled in either coconut or chopped nuts. It will look better and be easier to eat. If you like bananas, you will like this. Just watch TV or have the radio on while you are stirring for about 45 minutes or so!
Complete flop. In my experience, there are very few recipes that are beyond fixing. I found that this was one. My burfi never hardened, and in fact, secreted a sugar-water type substance. I did everything EXACTLY to a T, simply because I was serving to others. I should have had a plan B. Waste of ingredients, and even the taste was just ok. I'm really sorry, but just being honest.