Category Archives: Nepali food

^Ingredients:

• ^{150 ml condensed milk}
• ^{3 cups full cream milk powder}
• ^{1 cup full cream milk}
• ^{1 tablespoon crushed pistachios (plus extra for garnish)}
• ^{1 teaspoon cardamom powder}
• ^{1/2 tablespoon ghee}
• ^{Optional: Crushed almonds for garnish}

^{Instructions:}

• ^{In a large mixing bowl, combine the full cream milk powder and full cream milk. Whisk until the mixture is smooth and free of lumps.}
• ^{Gradually add the condensed milk while continuing to whisk. Ensure the mixture is well-blended and has a consistent texture.}
• ^{Sprinkle in the cardamom powder and mix thoroughly to evenly distribute the flavour.}
• ^{Heat a heavy-bottomed pan on low heat and add the ghee. Allow it to melt and coat the pan evenly.}
• ^{Pour the milk mixture into the pan and start cooking on low heat. Stir the mixture continuously with a spatula to prevent it from sticking to the bottom or forming lumps.}
• ^{Cook the mixture slowly, allowing it to thicken gradually. The key is to maintain a low temperature and consistent stirring, which will give the burfi a smooth and creamy texture.}
• ^{As the mixture thickens and starts to pull away from the sides of the pan, continue cooking until it reaches a dough-like consistency. This will take about 10-15 minutes.}
• ^{Once the mixture has thickened to the right consistency, remove it from the heat.}
• ^{Prepare a cake pan or a square dish by lining it with baking paper. Grease the paper lightly with ghee to prevent sticking.}
• ^{Pour the cooked mixture into the prepared pan. Use a spatula to spread it evenly and smooth the surface.}
• ^{While the mixture is still warm, sprinkle the crushed pistachios (and almonds, if using) on top. Press them gently into the surface with the back of a spoon.}
• ^{Allow the burfi to cool at room temperature for about 30 minutes. Then, place it in the refrigerator for 2-3 hours to set completely.}
• ^{Once the burfi has set, remove it from the pan by lifting the baking paper. Cut it into squares or your desired shape.}
• ^{Garnish with extra pistachios or a dusting of cardamom powder for an added touch.}

• ^{Tips for the Best Milk Cake:}
• ^{Use high-quality milk powder for a richer taste.}
• ^{Ensure that the heat is kept low throughout the cooking process to avoid burning.}
• ^{For an extra indulgent flavour, you can add a few drops of rose water or saffron strands while cooking the mixture.}

^{Enjoy this deliciously rich and aromatic Burfi that melts in your mouth!}

M from Nepaliaustralian

XOXO

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