- To a pan with long sides (this is important), add 1/4 cup water and 3/4 cup sugar (150 grams). Set heat to medium-high. As the mixture simmers, the sugar will dissolve. Take a pastry brush, dip it in water and keep brushing the sides as the mixture bubbles. This will help prevent crystallization.As the sugar melts, it will start caramelizing. It will become light brown in color first and then turn to a deep brown color at around 350 F degrees. A kitchen thermometer is really useful here. If you don’t have one, just keep an eye closely, this takes anywhere between 10 to 15 minutes (after the point mixture starts boiling) depending on the how thick the pan is and how high or low the heat it.
- As soon as the thermometer reads 350F, remove pan from heat. Act quickly here as caramel burns very quickly at this point. A few minutes here and there and your caramel will be black. Remove pan from heat and add 2.5 tablespoons butter (35 grams). It will bubble a lot. Whisk vigorously until the butter melts. Wear an oven mitten while doing so.
- Then add 1/2 cup heavy cream. Again, the sauce will bubble up a lot- this is why it’s important to use a tall pan and wear gloves.Mix vigorously here. Work quickly here else the sauce might clump. When you add the cream, you might feel like the sauce is clumping up, but keep mixing and it will all smooth out. Add 1/2 teaspoon vanilla extract and 3/4 teaspoon sea salt.Mix well and let it cool down for 15 minutes before using in the recipe.
- Before you start, line a 8 x 8 inch square pan with a lightly greased aluminum foil or parchment paper. Add 2.5 tablespoons butter to a non-stick pan on low-medium heat. Heat will be low throughout this recipe. Let the butter melt. Once the butter melts, add 1/2 cup + 1 tablespoon of the prepared salted caramel sauce and mix. Once mixed, add 1/2 cup milk and mix until it’s all well combined. Add in the milk powder.Start mixing the milk powder with rest of the ingredients. Heat will be low-medium at all times.
- Once the milk powder is almost combined, add in the cinnamon powder. Keep cooking the mixture on low heat. After around 5 minutes on low heat, it will start leaving the sides of the pan. Add powdered sugar (if using) at this point and mix. Keep cooking the mixture on low heat.
- After cooking for around 9 to 11 minutes on low heat (time will vary depending on the thickness of the pan and intensity of heat), the dough will become non-sticky. You will notice that the dough is not sticking to the spatula at all. To see it the dough is ready, take a small mixture from the pan. Let it cool down a bit and then roll between your palms. If you can roll it easily and make a non-sticky ball, it means the dough is ready to set. Remove pan from heat. Transfer to prepared 8 x 8 inch square pan and press down the dough using your spatula. I didn’t spread the dough through the entire pan as I wanted thicker pieces of the burfi. Apply golden edible silver leaves (if using) and let the burfi set for 2 to 3 hours at room temperature. Once set cut it into pieces (any size you want) and enjoy!
Burfis are so versatile. It’s a broad term used for a sweet Indian fudge. It can be made in so many ways with all sorts of ingredients.
Salted Caramel Cinamon burfi
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#sweets
#FoodismRepublicRewind
By Pooja Gujarathi
Feb, 5th
706
Servings
6 persons
Cook Time
30 minutes
Ingredients
2
- 4
Ingredients
- Milk powder
- Salted Caramel Sauce
- Cinnamon powder
- Butter and milk
