Fresh Cream Burfee

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The most luxuriously creamy and soft treat made with milk powder and cream, and flavoured with a hint of cardamom

I am not sure whether calling this the Queen of Sweetmeats is appropriate, but burfee definitely has a place in many South African Indian’s (as well as other Indian’s) hearts. There are certain recipes that instantly transport me back to childhood, and burfee is undoubtedly one of them. Not just the eating – but the shaping into rectangular polystyrene trays, decorating with coloured almonds, cling wrapping and ensuring that each tray weighed 500g. My mother had many popular Diwali recipes which people ordered from her, but burfee had to be at the top of the list.

Burfee (also known as barfi) is a traditional milk-based sweet that is enjoyed across South Asia and has become a beloved part of South African Indian food culture. Made by slowly cooking dairy and sugar until thick and creamy, burfee is typically cut into squares or diamonds and served during festivals, celebrations, weddings and special family gatherings.

With the rise of social media, I have seen countless recipes for burfee – from the viral two-ingredient version made with ice cream and milk powder, to instant recipes where you chuck everything into a pot. I understand the need to innovate – to want to be relevant and move with the times, or design recipes for the modern wife who needs something quick because she is now working (not that this recipe should only be prepared by women, that would be sexist!). I however feel that sweetmeat making is an art – it is one that requires patience and precision in order to recieve perfection!

So will I be branding this as “the easiest Burfee you will ever make”? No. I have never prided myself on making recipes that are “quick” when it compromises on the end result. What I can guarantee however, is a soft, melt-in-your-mouth creaminess with a gentle warmth from the cardamom. Unlike other recipes, this burfee sets fairly soft and is not a hard, fudge-like variation.

This Fresh Cream Burfee has quickly become one of my favourite versions to make. It’s elegant enough for gifting, special enough for celebrations, and simple enough that you’ll find yourself making it throughout the year.

If you’re looking for a burfee recipe that feels a little more indulgent than the everyday version, then this is definitely the one to try.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE FRESH CREAM BURFEE

500g milk powder / klim (1 packet)
155g Nestle dessert cream (half the large tin)
360g icing sugar (3 cups)
250ml fresh cream (1 cup)
100g butter ghee (just less than 1/2 cup), possibly a bit more for kneading
2 teaspoons freshly ground, cardamom powder
a few drops rose essence (optional)

METHOD

Place the milk powder in a large bowl together with the dessert cream.
Rub the dessert cream and milk powder between your fingertips to hydrate and form a crumbly mixture – don’t worry if everything if there are still large chunks.
Let this rest for at least two hours, or even overnight.
Once the milk powder has rested, place it into a food processor and/or grinder to pulse it to a powder – about a minute.
Sift this powder into another bowl, repeating with the remains within the sieve until everything is ground.
Then begin by making a syrup by placing the icing sugar, fresh cream and ghee into a large pot and heating. Set your stove to a medium heat, not too high heat.
Let everything dissolve and come to a boil – depending on your stove, this could take about 3 – 5 minutes. If you drop a bit of the syrup on a plate and hold it vertically, it will run down slowly, but not drip off the plate.
Then add the milk powder and continue to cook until the burfee begins to bubble a bit. Turn the heat low and continue to cook for a It will still look very unset, but will set as it cools.
At this point, add in the cardamom and rose essence, if using, and mix in to combine.
Remove the pot from the heat, allowing the burfee to cool in the pot, with lid open, until cool to the touch.
Then knead it until you have a soft, creamy delight.
Do not leave it open for too long as the burfee will dry out.