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Nutrition Facts

Serving Size 1 (20g)

Recipe makes 60 servings

Calories 76
Calories from Fat 39 (52%)
Amount Per Serving %DV
Total Fat 4.4g 6%
Saturated Fat 2.8g 13%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 13mg 4%
Sodium 46mg 1%
Potassium 112mg 3%
Total Carbohydrate 7.3g 2%
Dietary Fiber 0.0g 0%
Sugars 7.1g
Protein 2.1g 4%

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Burfi a La Yamuna - Indian Fudge

Recipe #147891 | 1½ hours | 30 min prep | add private note
(6) RATE IT NOW Print Recipe

By: LoneStarLola
Dec 10, 2005

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!

SERVES 60 (change servings and units)

Ingredients

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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Featured Reviews for This Recipe

From: lerandia

On Apr 13, 2008

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.

0 people found this review helpful

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    • From: Luv4food

    On Jul 24, 2007

    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.

    0 people found this review helpful

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    • From: sprue

    On Dec 15, 2006

    i must have done something wrong if everyone else is raving about this but it was awful. i followed the instructions exactly but my milk would not de lump so i ended up getting my hand blender and smoothing it out then it started burning before it got too thick and it never quite firmed up to fudge texture it was more of a grainy carmel? i have never heard of burfi brfore so maybe i just dont like it i added a pinch of cardamom too. i think it needed vanilla? anyway we each took one bite and tossed it in the garbage. it was really grainy too.

    2 people found this review helpful

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    • From: Jaydee

    On Mar 14, 2006

    When we were kids we visited an Indian restaurant in Birmingham, UK called Rajdoot. They served Burfi as a dessert and we couldn't get enough of it. The flavour has stuck with me for all those years but unfortunately I now live in a country where Burfi is unheard of! This recipe is as close to that original flavour as I can remember so thank you for this! it is so easy to make! i added chopped cashew nuts and the pinch of ground cardamom and yes, my eyes rolled back in my head when i tasted it too!!!

    2 people found this review helpful

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    • Read all 6 reviews

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