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
Red food colouring, to tint almonds
Gold dust, to tint almonds
500g Klim milk powder
175ml tinned dessert cream
250ml cold water
2,5ml ground cardamom
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.