Milk Burfi - "Gato Dilait"

Name: Milk Burfi - "Gato Dilait"
Total time: 900 s
Yield: 6 people
Cuisine: British
Ingredients: 1 cup Milk powder; 1/2 cup liquid milk; 1 tsp ghee (clarified butter); 2 Tbs sweet condensed milk; Pinch cardamom powder; Colourful sprinkles or chopped almond

Brinda Bungaroo @BrindaB

Call them milk burfi, milk fudge or as we call them in Mauritius "Gato Dilait" meaning milk cake. One of my childhood memories and favourites. No doubt, just look at the multi colours and sheer fudge texture. What not to like about these.
Here I have my very easy, simple and quick version.
#MyCookbook

Brinda Bungaroo @BrindaB

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Ingredients

15 minutes

6 people

1 cupMilk powder
1/2 cupliquid milk
1 tspghee (clarified butter)
2 Tbssweet condensed milk
Pinchcardamom powder
Colourful sprinkles or chopped almond
Alternatively you can add flavouring to the mixture

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Steps

15 minutes

1

Place a non stick heavy pan on the hob on medium heat. Add ghee followed by the liquid milk.
2

Add the milk powder. Using a hand held whisk or wooden spoon, whisk vigorously to mix the ingredients.
3

Add the condensed milk. Keep on stirring to avoid the mixture sticking to the pan.
4

The trick here is to stir continuously to avoid any lumps forming and burning.
5

This may take up to 10 minutes. But it's well worth it.
6

As it cooks and thicken the mixture will come together in the middle.
7

It will start to leave the side of the pan firming a soft ball light dough.
8

Turn the heat off. Add the cardamom and mix all in.
9

Spoon in the prepared dish. Using the back of the spoon, smooth the top to even the spread.
10

Sprinkle with the colourful sprinkles. Gentle press the sprinkles so it sits nicely on the surface.
11

Leave to cool down. Then refrigerate until it's set and firm.
12

Cut into little squares or any shapes as you wish.
13

Enjoy these little treats as a dessert or anytime as a treat.
14

They will keep well for at least 2 weeks. Keep refrigerated.