Burfi a La Yamuna - Indian Fudge
- Reviews 7
Ready In: 1 hr 30 mins
Serves: 60
Ingredients
- 3⁄4 cup butter
- 1⁄2 cup brown sugar
- 3⁄4 cup white sugar
- 1 cup milk
- 3 1⁄2 cups powdered milk
- nuts, chopped (optional, cashews, pecans or pistachios are best)
Directions
- Melt the butter over low heat.
- Stir in sugars.
- Add the milk and bring to a boil gradually over medium heat.
- Lower the flame and add the powdered milk slowly, stirring to work out all the lumps.
- If you're adding nuts, mix them in once the lumps are smoothed out.
- Cook on medium heat for approximately 4-5 minutes, until nice and thick.
- Butter a 9x13 inch cake pan and pour mixture into pan, spread evenly.
- 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 :).
- Once set, cut into 1 1/2 inch squares.
- Keep refrigerated and covered with plastic wrap.
- One hour of prep time is actual cooling time.
- Makes approximately 60 small squares.
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