How to make burfi (caramel)
When you have a dairy cow, one of the things you have to do is figure out what to do with all the milk and cream. One of the easiest and opulent sweets to make with cream is burfi. It is so good that I sometimes suspect that Giriraja gave us the cow so that He could get lots of burfi. Here is the video. It was one of my first efforts, so please forgive any imperfections:)
1 quart of cream or half and half
1/2 cup sugar
3/4 cup chopped nuts (optional)
pinch of salt
1 tsp. vanilla
Bring cream and sugar to a boil in a large, heavy bottomed saucepan. The idea is that you’re going to boil away all of the water in the cream. Once the water is gone, the sugar/nuts will begin to brown which is what makes it caramel. So you have to stir enough initially so that nothing sticks, but once the water is gone, add the nuts and stir constantly. I use a flat stainless steel spatula (I don’t use teflon any more) to keep the bottom scraped. You might want to reduce the heat to avoid over cooking. Let it brown until it is a nice caramelly color. The darker you let it get, the harder the finished result will be when it cools. Once it is the color you like, immediately pour it into a glass or stainless steel container to cool. Be careful because it is really hot. Add a pinch of salt and the vanilla and stir thoroughly. Then let cool until almost room temperature. At that point I make it into a log and roll freezer paper around it. Then I put it into the fridge to cool and slice off rounds to offer to my Deities.
~ by Anuttama on May 29, 2010.