It’s Diwali, or the Festival of Lights, this Sunday and I thought I’d attempt to make an Indian sweet treat in celebration.
Diwali is one of the major festivals in the Hindu calendar, and preparations typically happen over a five day period. The festival signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair.
Apparently Indian sweets, known as “mithai”, are very popular during Diwali, and are a cross between a snack, a dessert and confectionery, of which burfi (or barfi, barfee) is one. They include sugar (surprisingly), and loads of other ingredients such as different flours, milk, milk solids, fermented foods, root vegetables, raw and roasted seeds, seasonal fruits, fruit pastes and dry fruits.
I have to admit I’ve never been a massive fan of Indian sweets – I do tend to find them far too sweet. I do however love Indian curries and breads, particularly naan and roti breads (I might try to make them at some point).
This did seem to be very straightforward to make, but if I’m honest is not something I’d make again. I have no idea if I’ve made it correctly or if the recipe I used is a traditional one, but it’s my attempt at it anyway!
Happy Diwali everyone!
- 1 cup milk powder
- 1/2 cup caster sugar
- 1/4 cup milk
- 1/4 cup butter
- Sliced pistachio nuts, to garnish
Heat butter in a non-stick pan on a low heat until it melts.
Add the milk and milk powder, mixing thoroughly.
Mix in the caster sugar and make sure you stir continuously.
Keep it on a low heat until it thickens to the point that it’s getting more solid.
Transfer the mixture to a small buttered tray or plate and flatten with the back of a spoon until smooth on top.
Sprinkle the slice pistachio nuts (or garnish of your choice) over the top before it has set completely, otherwise they will not stick to the Burfi.
Allow to cool and set. Cut into the desired shapes and serve at room temperature.