Mango Burfee

Method: mango burfee

1. Combine the milk powder and cream: Place 250g of 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, to dry out a little.
4. Grind: Once rested, pulse the mixture in a food processor and/or grinder to a fine powder – about a minute. Sift into another bowl, regrinding anything left in the sieve.
5. Bloom the saffron: Place the saffron in the tablespoon of water and set aside to bloom.
6. Make the syrup: Place the ghee, icing sugar, water and mango pulp into a large pot over a medium heat. Cook for 5 – 8 minutes, stirring, until the syrup coats the back of a spoon and thickens slightly.
7. Add the milk powder: Then add the ground milk powder along with the remaining 120g of milk powder, and cook for 3 – 5 minutes, stirring all the time.
8. Add the flavourings: Stir in the bloomed saffron (with its water) and the cardamom.
9. Let cool: Remove the pot from the heat and let the burfee cool in the pot, with the lid open, until cool to the touch.
10. Knead and shape: Knead until smooth, then shape as you like – press into moulds, or into a lined tray and cut into squares once set. Do not leave it uncovered for too long, as the burfee will dry out.