Angel Burfi

Angel Burfi is a traditional Indian recipe for a classic sweetmeat made from a powdered mil and flour blend that's spiced and mixed with fruit before being set, sliced, and served, typically for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Angel Burfi.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

8–10

Rating:

Tags : Spice Recipes Milk Recipes Cake Recipes Indian Recipes

The Maida flour called for in this recipe is a finely milled and highly-refined Indian flour typically used in making cakes, desserts and sweetmeats. Substitute fine (at least 00 grade) cake flour.

Ingredients:

120ml ghee
120g powdered milk
140g Maida flour
400g sugar
1 tsp ground cardamom seeds
1/4 tsp saffron threads, crumbled
1 tbsp pistachio nuts (optional)
1 tbsp currants (optional)
1 tbsp candied peel, chopped (optional)
1 tbsp glacé cherries (red and green), chopped

Method:

Heat the ghee in a pan, scatter over the Maida flour and stir briefly until lightly toasted and aromatic.

Take off the heat, set aside to cool then mix with the milk powder.

In a pan, combine the sugar with 250ml water. Heat gently, stirring, until the sugar dissolves then bring to a boil and cook, without stirring to the soft ball stage (113–116°C, when a little of the syrup is dropped in cold water it will form a soft, flexible ball).

Take the syrup off the heat then beat in the flour and milk powder mix, stirring continuously. Add the spices and stir until the mixture comes to a dough-like consistency. If desired, stir the fruit and nuts in at this stage.

Turn the mixture onto a greased plate and shape. Mark and cut into squares and set aside to cool and set. Divide into squares and store or serve.