Ingredients for Burfi A La Yamuna Indian Fudge
- 1 cup (2 sticks) unsalted butter
- Brown Sugar
- White Sugar
- 4 cups whole milk
- Powdered Milk
- 1 cup chopped nuts (pistachios, almonds, cashews, or a mix)
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How to Make Burfi A La Yamuna Indian Fudge
- In a heavy-bottomed pan, melt 1 cup (2 sticks) of unsalted butter over medium-low heat.
- Add 2 cups of whole milk and stir constantly. Heat very slowly to prevent burning; once the milk starts to boil, reduce heat to a very gentle simmer.
- Gradually add 2 cups of granulated sugar, stirring continuously until completely dissolved. This will take time and patience, be sure to monitor it and stir often to avoid burning.
- Add 1 cup of whole milk powder, continuing to stir until a smooth, thick paste forms.
- Stir in 1 cup of your choice of chopped nuts (e.g., pistachios, almonds, cashews).
- Continue to cook and stir until the mixture pulls away from the sides of the pan and forms a soft dough-like consistency. This may take 20-30 minutes depending on your stove.
- Grease an 8x8 inch baking dish. Pour the mixture into the dish and spread evenly.
- Let it cool completely at room temperature. Once set, cut into small squares.
- Serve and enjoy! Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
13g
Carbs
2g
