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    You are in: Home / Recipes / Burfi a La Yamuna - Indian Fudge Recipe
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    Burfi a La Yamuna - Indian Fudge

    Burfi a La Yamuna - Indian Fudge. Photo by browniepie

    1/4 Photos of Burfi a La Yamuna - Indian Fudge

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    LoneStarLola's Note:

    I have been hearing about burfi from my boyfriend's sisters for five years - "Burfi, mmmmm *drooling noises*" Last week Yamuna finally made some and it was so good it made my eyes roll back in my head. Needless to say it's not a diet food and a little bit goes a long way - make sure you've got a handful of people hanging around to help you eat this! Although it's not in the recipe and this tastes good as it is, I'd bet that a pinch of cardamom, saffron threads or rose water would taste wonderful in this recipe. Dried fruits like raisins or chopped dates could take the place of nuts as well. Will have to do some experimenting next time. UPDATE: In response to Sprue, I should have made it clear that you have to melt the butter and heat the milk very slowly. Otherwise the milk does burn before the sugar can dissolve properly. Once the milk is boiling you should lower heat to a very light simmer. Hope this helps!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter over low heat.
    2. 2
      Stir in sugars.
    3. 3
      Add the milk and bring to a boil gradually over medium heat.
    4. 4
      Lower the flame and add the powdered milk slowly, stirring to work out all the lumps.
    5. 5
      If you're adding nuts, mix them in once the lumps are smoothed out.
    6. 6
      Cook on medium heat for approximately 4-5 minutes, until nice and thick.
    7. 7
      Butter a 9x13 inch cake pan and pour mixture into pan, spread evenly.
    8. 8
      Cover with plastic wrap and place in fridge to set - the girls stick it in the freezer so they don't have to wait so long :).
    9. 9
      Once set, cut into 1 1/2 inch squares.
    10. 10
      Keep refrigerated and covered with plastic wrap.
    11. 11
      One hour of prep time is actual cooling time.
    12. 12
      Makes approximately 60 small squares.

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    Ratings & Reviews:

    • on April 13, 2008

      35

      Tastes delightful! I added saffron threads and some chopped pistachios, too. The only reason why I give this recipe 3 stars instead of 5 is because the directions are not very specific on: 1.) Time requirements on each step 2.) Measurement of nuts 3.) The fact that my burfi turned into more of a gooey fudge after setting than a solid fudge (as I have always associated burfi with from past experiences) Perhaps you can give a few guidelines on approximate times for steps 3, 4, and 8.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2007

      55

      OH THIS IS SOOO GOOD! I added chopped almonds, some cardomom,and saffron...my eyes rolled to the back of my head too! Do the "girls" have any other recipes...please post them! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2007

      55

      This burfi is delicious! It set up fine for me. I sprinkled powdered cardamon and chopped cashews over the top while it was still hot then cut into squares after it cooled. My teenage son loves it too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Burfi a La Yamuna - Indian Fudge

    Serving Size: 1 (20 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 76.6
     
    Calories from Fat 39
    52%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.8 g
    13%
    Cholesterol 13.9 mg
    4%
    Sodium 50.4 mg
    2%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 7.1 g
    28%
    Protein 2.1 g
    4%

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