Quick and Easy Milk Fudge
-Recipe from Yamuna mataji
For centuries, Vedic cooks have been making milk fudge burfi from the
same ingredients: milk reduced to pasty-dough, and unrefined sugars
–either cane jaggery or palm gur, Burfi has changed very little since
its beginnings, but with the twentieth century came powdered milk and
shortcut procedures. Rather than boiling milk to reduce it to a paste,
modern cooks can stir powdered milk into a flavored syrup and cook it
very briefly until thick. The hot mixture is spread out, garnished, and
when it sets, cut into decorative shapes. Plain milk fudge is receptive
to additions; for this recipe, try adding 1/3 cup (50 g) of chopped
toasted hazelnuts, pecans, walnuts, almonds, dried figs, dried apricots
or dried mangoes.
quick milk fudge can be made with several sweeteners, but each will
yield a different result. Granulated white sugar allows the flavor from
supporting ingredients to shine through and lends no color or flavor of
its own. Liquid sweeteners such as rice, barely, malt and maple syrup
vary in sweetening power and color, making the finished texture chewy
instead of creamy.
Preparation time (after assembling ingredients): 30 minutes
Makes: 24 pieces
½ cup (110 g) white or brown sugar
Plus 1 cup (240 ml) water, or
¾ cup (180 ml) liquid sweetener
3 tablespoons (45 ml) ghee or unsalted butter
1 2/3 cups (165 g) low-fat milk powder,
or as necessary
1/3 cup (50 g) chopped nuts or dried fruits
dried fruit pieces for garnishing
Combine the sugar and water, or liquid sweetener, in a
heavy-bottomed 3-quart/liter nonstick saucepan and place over
moderately low heat. Stir until the sugar dissolves, then raise the
heat slightly and gently boil for 8 minutes. Remove the pan from the
heat and let the syrup cool for 10 minutes or until the temperature
reaches 110 F (45 C).
2. Add 1 tablespoon (15 ml)
of ghee or butter and, stirring constantly, pour in the milk powder.
When the mixture is smooth, place the pan over moderate heat and cook,
constantly stirring and scraping the sides and bottom of the pan with a
wooden spatula, for up to 4 minutes.
3. Using a
rubber spatula, scrape the sticky paste onto a buttered cookie sheet.
Spread out, pat and mold the hot mixture into a smooth square cake
about ¾ inch (2 cm) thick. Depending on the finished shape of the fudge
pieces, press nut halves or dried fruit piece into the surface at
regular intervals. When the fudge is thoroughly cool, cut it into 24
pieces with a knife dipped into hot water and dried before each cut.
This fudge is best used within 4 days. Keep refrigerated in an airtight
container and bring to room temperature before serving.