This recipe is significantly less sweet than the shop bought variety, and is covered with a good quality chocolate ganache to give it a luxurious quality.
By Reena Pastakia
I visited a gold leaf workshop in Mandalay when I was in Burma last year. The gold is pounded using brute strength until it is a fraction of a millimetre thick – finer than a piece of tissue paper. As a result it is safe to be eaten and is often used in Indian cooking for decorating celebration dishes.
I generally find Indian sweets cloying and so my recipe below is significantly less sweet than the shop bought variety and is covered with a good quality chocolate ganache to give it a luxurious quality. As I have used cream instead of ghee, you should store the burfi in the fridge and eat it within a few days.Print
Reena grew up thinking Indian cooking was a dark art where the quantities of spices required in each dish were innately known to a chosen few. It was only after she married an Englishman with a voracious appetite for Indian food that she started phoning home for cooking tips. She started her blog (coconutraita.com) in an attempt to document her family’s recipes and make Indian cooking accessible to all.