I’ve been very interested in and intrigued by Indian food for quite a while now. There’s something about the blending of the spices, the intensity of flavours and endless combinations that really appeals to me. The trouble it, it’s really hard to get started with indian cookery. There are so many spices and so many recipes out there it’s near impossible to find a source to trust and to learn from in order to create my own recipes. If you know of a killer book or website that I can read, please do let me know!
Anyway, to ease myself into Indian food I have started with Indian sweets. These burfi are, to me, a smooth, milky alternative to fudge and with my addition of lemon and cardamom they are completely delicious.
I am told (thanks to @IndianTadkaLtd) that these sweet treats can be called barfi, burfi, katli or chikki depending on the region. I’ve decided to call mine burfi, because that’s the first name I came across when doing some research… Wherever they are made and whatever they are called, they usually contain condensed milk as a main ingredient. They can be flavoured with anything but usually fruit and nuts as well as spices. Mine have been cut into little cubes but burfi can be any shape; most commonly they are square, diamond or round.
I think these are delicious and even my mum who hates anything ‘unusual’ said they were very nice so I think that’s a ringing endorsement! I’m not sure what my next Indian recipe will be, but if you have any suggestions then please leave a comment on this post.
That’s enough talking; on to the recipe…
Lemon and Cardamom Burfi
A traditional indian sweet, infused with the winning combo of lemon and cardamom.
- 1 tin (400g) condensed milk
- Zest of 1 lemon
- 1tbsp lemon juice
- 250g skimmed milk powder
- 4 cardamom pods, seeds only, ground
1. Put the condensed milk, lemon zest and lemon juice into a pan over a low heat and warm through. 2. When warmed, add the ground cardamom and skimmed milk powder and mix really well. Keep heating and mixing until you have a thick dough. 3. Push the dough into the bottom of a loaf tin or other similar sized tin lined with parchment paper. Use something flat to push down, keeping the top as neat as possible. 4. Leave to cool completely either at room temperature or in the fridge then turn out and cut into the desired shapes. 5. Store in a cake tin at room temperature for 1-2 days. It will last a little longer in the fridge but always bring to room temp before serving.
DetailsPrep time: Cook time: Total time: Yield: At least 20 pieces
I’ve tracked down these other great Indian sweet recipes for you too: