A Diwali table of Indian sweetmeats with fresh cream burfee, channa magaj and kopra paak among flowers, diyas and a mosaic lantern

Desserts

Fresh Cream Burfee

A luxuriously creamy, soft burfee made with milk powder and cream, and flavoured with a hint of cardamom.

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A round plate of oval fresh cream burfee filled with coloured nuts, from above Close-up of fresh cream burfee ovals with their colourful nut filling

I am not sure whether calling this the Queen of Sweetmeats is appropriate, but burfee definitely has a place in many South African Indians' (as well as other Indians') 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 receive 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.

The recipe

Fresh Cream Burfee

adventureswithsugar.com/fresh-cream-burfee/

Method

Method: fresh cream burfee

  1. Combine the milk powder and cream: Place the milk powder in a large bowl together with the dessert cream.
  2. Rub together: Rub the dessert cream and milk powder between your fingertips to hydrate and form a crumbly mixture – don't worry if there are still large chunks.
  3. Rest: Let this rest for at least two hours, or even overnight.
  4. Grind: Once the milk powder has rested, place it into a food processor and/or grinder to pulse it to a powder – about a minute.
  5. Sift: Sift this powder into another bowl, repeating with the remains within the sieve until everything is ground.
  6. Make the syrup: 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.
  7. Boil the syrup: 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.
  8. Add the milk powder: 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.
  9. Add the flavourings: At this point, add in the cardamom and rose essence, if using, and mix in to combine.
  10. Let cool: Remove the pot from the heat, allowing the burfee to cool in the pot, with lid open, until cool to the touch.
  11. Knead: Then knead it until you have a soft, creamy delight.
  12. Don't let it dry out: Do not leave it open for too long as the burfee will dry out.
A gold plate piled with fresh cream burfee, with channa magaj on a stand behind Fresh cream burfee ovals on a gold plate beside a lit diya, from above

Recipe by adventureswithsugar.com

Comments (2)

  1. krishna

    HI! These look amazing! I love the shape of them! Curious on what you used to shape the barfee?

    1. Suvar Baker

      Hi There, thank you so much :). The cutters are called Malaysian cutters, and you can find them online or at specialty baking stores.

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