This super-duper chocolatey take on Indian Burfi puts Easter chocolate to work for a totally cute springtime sweet! Easy and quick to make.
Keyword: burfi, cardamom, indian sweets, milk, mithai, pistachio, saffron
L30 x W20 x D5cm (13"x9") rectangular traybake pan
595gfull-fat milk powder
1tspground cardamom seeds
For the chocolate topping:
250gchocolateI used Easter eggs
100gyour favourite Easter chocolate, to decorateI used Mini Eggs, Malteaser bunnies, KitKat bunnies, Smarties, Milkybar and Kinder eggs
Line a L30 x W20 x D5cm (13"x9") rectangular traybake pan with baking parchment.
Heat the milk in a large, non-stick pan. Add the butter and allow it to melt.
Add the sugar and stir until it has completely melted and you can no longer feel the crystals at the base of the pan.
Tip in the milk powder and stir well to combine. The mixture will become thick, like mashed potato in appearance.
Cook the mixture over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan.
Once the burfi mixture begins to come away from the sides, at about the 5 minute mark, add the lemon juice, vanilla extract, cardamom and saffron. Continue to stir for a further 2 minutes.
Around the 8 minute mark, the burfi mixture should be thick. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready.
Spoon the mixture into the prepared tin lined with baking parchment and pistachios. Press the mixture in with a rubber spatula, ensuring the surface is as even as you can get it. Allow to cool to room temperature.
Break the chocolate into small pieces and microwave in short bursts, stirring gently in between until the chocolate has fully melted. I did 4-5 20-30 second bursts. Pour the chocolate over the burfi and spread into an even layer. Top with your Easter chocolate decorations. Allow to set in the fridge for 30 minutes.
Cut into squares using a sharp knife and serve at room temperature.
If your burfi begins to develop brown spots in places, it means either the heat is too high or you're not stirring it enough. Keep it moving all the time to prevent burnt milk flecks.
This burfi keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving.
Burfi served cold from the fridge will be much firmer in texture.