Every year, there are a few requests for burfee recipes….so far I have done Almond burfee, Chocolate Burfee, Rose Burfee and Coconut Burfee….even Burfee made with fresh cream! And every year, I still think up more Burfee recipes. Sometimes, it has left me feeling rather blue….always having to think up something different! Speaking of blue…check out the new KitchenAid Stand Mixer competition on the blog….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ and another competition that will definitely chase your blues away is the AMC Gourmet Roaster competition, click here, https://yudhikayumyum.com/competition/amc-giveaway/ – this is just what you need to get simmering for Diwali.
Back to the burfee….my favourite is the more solid burfee slice made with almonds and topped with brightly tinted flakes. This year, I have been playing around with burfee ideas and came up with a new one…Orange and Cardamom Burfee! This is also a teaser….I am featuring this recipe in the Post Diwali Supplement 2014 so this will give you a little ‘taster’ of what is to come on Wednesday….so, don’t forget to pick up your copy of the Post Newspaper on Wednesday, 15 October…I will also be preparing a traditional veggie breyani on this weeks’ episode of Mela on SABC 2 at 10.30am!
Now, the fresh cream burfee is softer and call be scooped or moulded into balls. You can watch the clip here, https://www.youtube.com/watch?v=GWFDoAJuQXI and here for the recipe: https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/ The important thing about the fresh cream version recipe is that you must reduce the liquid by at least 50% or the burfee will be too soft..if it is too soft, then place the burfee in the freezer for a while…this will dry out the excess moisture and then the burfee will firm up!
For the coconut burfee click here, https://yudhikayumyum.com/2014/07/24/the-eid-burfee-challenge/ and the rose burfee click, here…https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/
Orange Cardamom and Pistachio Burfee
500g Klim milk powder
175ml tinned dessert cream
250ml cold water
Zest of 1 orange, leave out the white pith
5ml orange essence
2,5ml ground cardamom
Few drops orange gel food colouring
Whole pistachios , toasted
Slivers of orange zest, to decorate
Grease a 20 x 25cm pyrex dish or baking tray with butter.
Line the tray with plastic wrap ensuring the sides are also lined.
Grease the plastic wrap with butter. In a mixing bowl, rub the dessert cream into the milk powder until it resembles bread crumbs.
Leave this aside for an hour to dry.
Place the milk powder mixture into a food processor and pulse for 30 seconds or until the mixture resembles bread crumbs.
Combine the sugar, water and orange zest in a small AMC pot and boil until a thick sticky syrup forms.
Add the cardamom and butter to the syrup.
Tint the syrup with the food colouring.
Pour the syrup into the milk powder and stir well to combine and leave to cool just slightly.
Quickly press the mixture down into the prepared dish or baking tray.
Once the mixture cools, refrigerate the burfee until firm and slice into blocks or diamonds.
Garnish with pistachios and orange zest slivers.