burfee

Festive feuding…..

Yudhika visits the Fourways Farmers Market on SABC 2's Mela...

Yudhika visits the Fourways Farmers Market on SABC 2’s Mela…

The festive season…some people love it…some people dread it!  The producer of Mela, is always full of brilliant ideas….and one of our themes was what to make when the inlaws….or should I say ‘outlaws’ come to visit!

Mother in law blues….it’s awful but over the holidays we all seem to overdose on it….yes, yes…they are perfect and they are the best cooks too….so, we first had a look around to see what we could come up with….first stop was our local ‘Fourway’s Farmers Market’.  The produce is amazingly fresh and it is a must for any ardent foodie.  I happened to come across a chocolatier stand.and they had fabulous white chocolate that was too tempting to resist.

 

We decided to prepare a meltingly delicious burfee with a decadent twist….white belgian chocolate…that ought to get the tongues to stop wagging!

 

Burfee isn’t a festive must….but, a little slice served at any time of year can be just what the doctor ordered to soothe those fraying nerves…I have to agree with the Mela producer on this one!  If you missed this episode of the ‘Food Mela’, click here to view….https://yudhikayumyum.com/sabc-2s-mela-videos/yudhikas-chocolate-burfee-on-mela/

 

 

A word on milk powder…I suggest using Klim milk powder for this recipe.  For more on burfee check out these links on this blog….https://yudhikayumyum.com/2014/07/24/the-eid-burfee-challenge/ for the Coconut Burfee and here for the rose and pistachio burfee…https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/  and perhaps this one for the super decadent fresh cream burfee recipe…https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/ and check out the video link to watch how to make up this burfee from my show Sugar n Spice…https://www.youtube.com/watch?v=GWFDoAJuQXI

White Chocolate Burfee by Yudhika on SABC2's Mela....

White Chocolate Burfee by Yudhika on SABC2’s Mela….

 

Chocolate Burfee

Whole almonds

Red food colouring, to tint almonds

Gold dust, to tint almonds

500g Klim milk powder

175ml tinned dessert cream

375ml sugar

250ml cold water

2,5ml ground cardamom

25ml butter

50g chopped white chocolate, chopped

50g chocolate, to garnish

Tint the almonds with red food colouring and roast in a hot oven until dry.

Leave aside to cool and then sprinkle with gold dust.

Gently rub the gold dust over the almonds.

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 out.

Place the milk powder mixture into a food processor and pulse for 30 seconds or until the mixture resembles bread crumbs.

Combine the sugar and water in a small AMC pot and boil until a thick sticky syrup forms.

Add the cardamom and butter to the syrup.

Pour the syrup into the milk powder, add the chopped chocolate and stir well to combine and leave to cool just slightly.

Add the chopped chocolate and working quickly press the mixture down into the prepared dish or baking tray.

Once the mixture cools, garnish with the tinted almonds and chopped chocolate.  Refrigerate the burfee until firm and slice into blocks or diamonds.

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The big Diwali Bake off…..

 

Yudhika Diwali 2014...made beautiful by Lyn Kennedy and Photographed by Vanessa Lewis

Yudhika Diwali 2014…made beautiful by Lyn Kennedy and Photographed by Vanessa Lewis

While the controversy over the date  Diwali will be celebrated rages and the confusion grows, it is time to start planning the feast!

 

It’s a time of year for family, friends and feasting but also a time to pull out all the stops….I have been asked about recipes flat out and it is phenomenal that with the world changing so much, there are still people out there hosting traditional Diwali parties!

 

 

So today, I have decided to put together a quick reference list….so scroll down the list to find your favourite recipes….Praise God for my AMC cookware and KitchenAid mixer…my pots and pans have been working overtime just trying to keep up with the recipe requests!!!

 

Diwali would not be complete without a slice of Pecan Chana Magaj: https://yudhikayumyum.com/2013/11/01/pecan-chana-magaj/ – you could also use flaked almonds on the top if you prefer…the great thing is that this one can be made in advance and it stores beautifully in the refrigerator!  Always serve this at room temperature!

 

Idiot's Burfee.....

I have to constantly think up new burfee ideas and here are some of them!  I love coconut and it adds an extra special flavour to this Coconut Burfee: https://yudhikayumyum.com/2014/07/24/the-eid-burfee-challenge/ .  For something a little more subtle and exotic, try this recipe…Rose and Pistachio Burfee: https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/ – Just remember to go easy on the food colouring – it should be very lightly coloured!  Now, for a bit of a higher grade burfee recipe try this one…..Fresh Cream Burfee: https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/ – this is a very very soft burfee…take care when simmering the liquid to prevent scorching but it should resemble thick custard when added to the milk powder….or the burfee will be too soft….if the burfee does turn out too soft, try popping them into the freezer as this dries out the excess moisture.  Watch the how to video from my stint on Sugar ‘n Spice here….https://www.youtube.com/watch?v=GWFDoAJuQXI

 

For me…this is my best flop proof burfee….it doesn’t have a long list of ingredients but it works beautifully every time….I refer to it as the Idiot Proof Burfee….because it is so so quick and  easy! https://yudhikayumyum.com/2013/10/31/idiot-proof-burfee/ but if it is something a little out of the ordinary that you are looking for try this one….it is an adaptation of the Idiot Burfee but I love the hint of citrus and the colour of course…..Orange Cardamom and Pistachio Burfee: https://yudhikayumyum.com/2014/10/13/burfee/

 

I love Gulab jamuns and I always get my kids to set up an assembly line to prepare these…it’s a great way to get kids to work with you in the kitchen…they also help with the sampling….Gulab Jamun: https://yudhikayumyum.com/2012/11/08/troubled-by-diwali-gluttony/ or you could try this Indian Gulab Jamun recipe….please use Nespray for this one…Klim just doesn’t work…click here to watch the video from Sugar n Spice…there is a little trick in making these, so dont forget to watch this….https://yudhikayumyum.com/2013/10/31/gulab-jamun-sugar-n-spice/

 

Biscuits are popular around Diwali and a biscuit with a nut is a memorable biscuit….try this….Eggless pecan biscuits: https://yudhikayumyum.com/2013/10/29/eggless-faker-pecan-shortbread/ or the Naan Khatay – I don’t feel territorial about these….whether they originated from India or Pakistan…they are delicious…what bothers me the most is that I got a few hidings for stealing the nuts of the top!  It always embarrasses my mom terribly when I remind her about this!  Watch the video from Season Two of Sugar n Spice….it’s around the second half of the clip…https://yudhikayumyum.com/new-videos/sugar-n-spice-season-2-videos/

Home made hot jalebis are an absolute treat….give this instant jalebi a bash….Jalebi: https://yudhikayumyum.com/2012/11/08/jackie-jalebi-out-on-parole-for-diwali and here is a quick and easy Laddoo recipe: https://yudhikayumyum.com/2012/11/12/laddoooooommmmaaaa-scoring-a-diwali-goal/

 

For a higher grade day when you have lots of energy…try this Banana Puri: https://yudhikayumyum.com/2013/10/23/banana-less-banana-puri/ – this takes time…rest the dough..its the secret to making great banana puri!  I still wonder why they call it banana puri!

 

For the classic buttery Soji, click here for the recipe, https://yudhikayumyum.com/2013/10/30/soji-i-remember-i-remember/ …this will take you back decades….it’s rich, buttery and delicious…this is not for the calorie counters and faint hearted…and yes the recipe is correct….it is 400g butter and 375g semolina…not like someone suggested that its 500g semolina! Stick to the recipe…..this makes about 1,6kg soji…you could halve the recipe if you like!

 

Now, there are many great giveaways on this blog and also in the Post Newspaper….you have to enter it to win it…so get entering….check out the AMC competition details in the Post or you could click here to find out how you can win a KitchenAid….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ – you must be a follower on the blog and on twitter to win and don’t forget to leave your comment about the Mela food segment, you can watch here…https://yudhikayumyum.com/sabc-2s-mela-videos/  – this is a fab prize and a must have for any ardent baker!  Worth R6990, it is a Rolls Royce Kitchen Stand Mixer!

 

For the AMC competition….I don’t have to tell you again how important it is to have  great cookware….and for me, AMC is the best….you can win a 24cm Gourmet Roaster worth R3350 by entering on this link…..https://yudhikayumyum.com/competition/amc-giveaway/ ….this is one of the units that I use the most….and it has gourmet handles that means you can pop the pot into the oven…on this Sundays episode of Mela, I will be preparing a breyani that is oven baked in an AMC pot….don’t forget to tune in!  AMC aren’t kidding when they say, ‘AMC for life’!

 

Phew….this has felt like a marathon post….I think I may need to put together a list of recipes for the Diwali Cook Off….I need a coffee and cake right now….maybe you should check back later for the list!

Idiot proof Burfee…

Idiot's Burfee.....

Idiot’s Burfee…..

It’s not that you are an idiot..but Mani Govindsami just asked for a bloke’s version that even an idiot could do!

Here is a simple recipe for Burfee…

Almond Burfee

Ingredients:

Whole almonds
Red food colouring, to tint almonds
Gold dust, to tint almonds

500g Spar milk powder
175ml tinned dessert cream
375ml Spar castor sugar
250ml cold water
2,5ml ground cardamom
25ml butter
100ml finely ground almonds

Tint the almonds with red food colouring and roast in a hot oven until dry.
Leave aside to cool and then sprinkle the gold dust over.
Gently rub the gold dust over the almonds.
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 out.
Place the milk powder mixture into a Kenwood food processor and pulse for 30 seconds or until the crumbs are fine.
Combine the sugar and water in an 24cm AMC pot and boil until a thick sticky syrup forms.
Add the cardamom and butter to the syrup.
Mix the ground almonds into the milk powder and pour the syrup in.
Stir well to combine and working quickly press the mixture down into the prepared dish or baking tray.
Once the mixture cools, garnish with the tinted almonds.
Refrigerate the burfee until firm and slice into blocks or diamonds.

Rose and Pistachio Burfee

Diwali recipes: Rose and Pistachio Burfee

Diwali recipes: Rose and Pistachio Burfee

Diwali would not be Diwali without a chunk of decadent home-made burfee….I grew up in Isipingo and it always seemed to me as a child that the Muslim aunties who lived on our road made the best burfee. They just seemed to have a knack for it….and also for butter biscuits and pastries too!

I decided to give the Burfee recipe a bash a seriously long time ago…the first thing I needed was a food processor and I had to break my piggy bank (and my heart) to get a Kenwood! Armed with a copy of the Indian delights and a lot of courage, I prepared my first batch…it wasn’t too memorable…I guess, we all know first times generally aren’t!

Diwali baking takes practice…and it certainly isn’t a one day game…more like a test series or something in cricketing terms. The sooner you start practicing, the better….there will be tears, regret and embarrassment but it certain does pay good dividends!

Once I perfected the basic recipe, I began experimenting with different flavours and textures. For a more decadent burfee which I call the ‘Calorie Blocker’ Burfee which I prepared on ‘Sugar n Spice’ Feast of Eid, click here: https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/

I love the Kuhestan rose essence…it is not a synthetic product and adds a delicate perfume to this Diwali treat! It’s almost like a hint of Turkish Delight which brings a new twist to an old favourite.

Rose and Pistachio Burfee

Ingredients:

500g Klim
175ml tinned dessert cream
375ml Spar castor sugar
250ml cold water
7,5ml rose essence
2,5ml ground cardamom
25ml butter
Few drops of red food colouring
50g ground pistachios
Whole pistachios, to garnish
Gold leaf, to garnish

Use non stick spray to grease a silicone mould.
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 out.
Place the milk powder mixture into a food processor and pulse for 30 seconds or until the crumbs are fine.
Bring the sugar and water to boil in an AMC pot until thick.
Add the rose essence, cardamom and butter to the syrup.
Mix the ground pistachios into the milk powder, then add the syrup.
Stir well to combine and working quickly press the mixture into the moulds.
Refrigerate the burfee until firm and unmould.
Garnish with gold leaf and pistachios.