Malai burfi

Name: Malai burfi
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 cups ghee residue; 1 cup sugar; 1 cup milk; 1/2 cup milk powder; 1/3 cup almonds; 1/3 cup cashews; 1 tsp cardamom powder; Chopped almonds and cashews, as required

Anjali Valecha @anjalivalecha

#goldenapron3
#week22

I have named this malai burfi as I made this with the ghee residue that is left over from making ghee with malai.
My house help liked it and used to take away with her but now in such times when she’s not coming, I wondered how to use the residue. I got some ideas from some groups and tweaked them a little to suit our taste. Do try it, everyone in my home loved it.

#goldenapron3
#week22

Anjali Valecha @anjalivalecha

#goldenapron3
#week22

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Ingredients

10 servings

2 cupsghee residue
1 cupsugar
1 cupmilk
1/2 cupmilk powder
1/3 cupalmonds
1/3 cupcashews
1 tspcardamom powder
Chopped almonds and cashews, as required

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Steps

1

Heat the malai in a wok till it leaves ghee and the brown residue is formed. Strain the ghee and keep the residue aside.
2

Take the ghee residue in a big wok and add sugar and milk to it and mix it.
3

Add milk powder and cardamom powder and stir it well and keep stirring it on medium flame.
4

In another pan, dry roast the almonds and cashews and then grind them to a fine powder.
5

When the milk has evaporated and the mix comes as a whole,add the almonds and cashew powder and mix well again.
6

Switch off the gas and spread the mix in a greased thali or pan and spread chopped almonds and cashews on top and press lightly with hand.
7

Let it cool and set, then cut into your preferred shapes and store and serve.