fresh cream burfee

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!

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Sugar ‘n Spice recipes: Fresh Cream Almond Burfee by Yudhika

Burfee all done...yay!

Burfee all done…yay!

This was the last episode of Sugar ‘n Spice and we were all in pretty good spirits. We were also way ahead of schedule so that just added to the festive cheer!

I did have time to pose for the camera…my special superwoman pose always gets everyone giggling!

This burfee is made with fresh cream – it needs to be refrigerated until you are ready to serve. If the mixture is still too soft…pop the burfee into the freezer before you un-mould them. It’s a basic recipe that you can play around with…my favourite variations are pistachio or coconut instead of almonds.

Yudhika's Handy tips...use a consol glass jar to tint the almonds!

Yudhika’s Handy tips…use a consol glass jar to tint the almonds!

Another handy tip – place the almonds in a glass jar and add the food colouring. Close the lid and shake the jar, adding a little more food colouring to get the perfect shade…tip the almonds onto a baking tray and roast until they are dried. Using the jar prevents you from ruining that perfect manicure!

Almond Burfee

Ingredients:

500g full cream milk powder
150ml tinned dessert cream
385g tin Spar condensed milk
350ml fresh cream
60ml Spar butter
125ml sugar
150ml Spar icing sugar
5ml ground cardamom
45ml finely ground almonds
Edible gold leaf, to decorate

Spray a silicone mould with non stick spray.
Place the milk powder and dessert cream in a mixing bowl.
Use your fingertips to rub the cream into the milk powder.
Leave aside for an hour.
Place the milk powder in a Kenwood food processor.
Process the mixture until it is fine in texture.
Place the condensed milk, fresh cream, butter and sugar in a thick bottomed pot.
Heat the mixture on medium and bring to the boil.
Stir constantly until it has reached a custard like consistency.
Add the milk powder into the hot cream and mix well.
Add the sifted icing sugar, ground cardamom and ground almonds.
Mix well to evenly distribute the almonds and ground cardamom.
Spoon the mixture into the silicone mould and gently compress the mixture.
Leave to cool and then refrigerate until set.
Turn the mould over onto a baking sheet and gently push the burfee out.
Decorate with edible gold leaf.
Top each piece with a whole tinted almond.

Yudhika’s tips:

The burfee must be chilled when it is being un-moulded. Pop the silicone mould with the burfee in the freezer for 10 minutes if it is too soft.