Burfi A La Yamuna Indian Fudge Food

BURFI A LA YAMUNA - INDIAN FUDGE

Steps:

• 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.

SEMOLINA (SOOJI KI) BURFI

Steps:

• Heat ghee in a heavy bottomed pan.
• Fry the almonds and raisins in it until lightly browned.
• Remove from ghee.
• Keep aside.
• Add semolina to the ghee.
• Fry till it turns lightly golden in colour.
• Add the soaked saffron and 4 cups of water.
• Stir continuously.
• Lower the flame, keep stirring, until all the water is absorbed.
• Add the milk and stir until you see a little ghee come up on the sides of the pan.
• Add the fried almonds and raisins now.
• Mix well.
• Remove from heat.
• Spread the mixture onto a flat, greased (with ghee) plate.
• Cut into squares or diamond shapes.
• Decorate each square with sliced almonds.
• If desired, you can also spread some edible silver foil over the barfi before cutting it into shapes.