Burfi (a great Indian Halal sweetmeat recipe)

This is a dish that can make the difference between a happy and outstanding marriage in our community, especially if you have a husband like mine, he loves his Burfee.

It is a sweetmeat that we usually make for eid celebrations, wedding functions etc. It can be decorated and made into different shapes and patterns using moulds and cutters. The shapes don't last long though as most of the time there are no left-overs.


Okay, here is what you will need (ingredients):-

500g Klim (Milk Powder)
1 tin nestle cream (small)
1 teaspoon cardamom powder

Then do this:

Mix all the above ingredients in a bowl together until it resembles bread crumbs. Let it rest for 2 hours, then grind in a coffee grinder. Then make the syrup as follows:-

Use:

2 cups sugar
2 cups milk
1/4 teaspoon rose essence
65g butter

Boil together till it forms a thick syrup but it shouldn't crystallise, remove from heat, then mix the dry ingredients into the syrup and allow to rest for half an hour. Now set in a platter and cut into pieces or if you like cut into shapes, or use an ice cream scoop to scoop up burfi and place into paper/foil cups.

Can be decorated with almonds, pistachios etc.

Indian jelly recipe (Falooda Delight)

MILK FALOODA - YUMMY YUMMY!!!


INGREDIENTS:

1 litre milk
1 1/2 teaspoon china grass powder
1 tin condensed milk
1 small tin nestle cream
1/2 teaspoon cardomom powder (elachi)
1 tablespoon sugar
1/4 teaspoon jelly red colouring

METHOD:
1.Bring to boil milk, sugar and china grass powder.
2.Gradually add cream,condensed milk, elachi(cardamom) and colouring.
3.Beat well.

Pour in a dessert bowl and leave to set, don't put in the fridge while its still hot, once it cools sprinkle flake, saffron, almonds or pistachios, cover with cling wrap, then put it in the fridge and wait for it to set, it will take about an hour or so but you must have it cold cold.

Remove from the fridge, cut in squares or diamonds, and serve, or eat it yourself, enjoy!!