SAFFRON MILK CAKE (kesri burfi)

This is a typical indian sweet sold in most sweet shops. It is easy to make if you follow my recipe carefully. I made this for our Indian new year Diwali which is next week and i myself was surprised by the result. This is a compliation of two-three recipes which i saw online. I always like to create my “own ” recipes with my own touch to make them a class apart. I hope you all enjoy making and eating this…. For best results use “Nitu Didi” pure spanish saffron.I just used a few strands and got this lovely color, flavor and aroma. Buying sweets from the shops is easy..BUT..when you make them at home it ensures the best quality ingredients, and freshness!!! HAPPY DIWALI TO ALL OF YOU
INGREDIENTS:
2 litres of good quality whole milk
Juice of 1/4 lime or a bit more
Pinch of Nitu Didi pure spanish saffron
Pinch of Nitu Didi powdered cardamom
2 tablespoons of ghee or unsalted butter
condensed milk to taste
METHOD:
Put one and a half litres of milk to boil and when it comes to a boil add the lime juice and stir and let the milk curdle. If you need more lime juice for the milk to curdle add it but please do not add soo much. Once the milk curdles let it boil for a few minutes till all the cheese rises to the top and the liquid is transparent. I will add the link of the way how to make paneer for you all to have an idea.
Take it off the fire and pour it into a muslin cloth and wash it under running water to remove all the traces of the lemon juice in it. Wash it for a few minutes and then leave it so that all the liquid comes out. Meantime heat the remaining milk in a thick bottomed saucepan till it gets half evaporated (about 10-15 minutes) once you see the milk is half evaporated add the saffron and mix well. Add the squeezed paneer(home made cheese) to this and cook it for about 5 minutes. Add the butter and the cardamom powder and keep on cooking till it starts leaving the sides of the pan. Add condensed milk to taste and cook it for 2 minutes more. Pour into a dish and garnish with almonds. This is delicious eaten cold!!!
NITU DIDI TIP: to make this faster…while you are making the cheese (paneer) you can start reducing the milk in another pan so both things are done at the same time…PLEASE TAKE CARE NOT TO BURN THE MILK…
Happy cooking!!!!!!!

To buy Nitu Didi Pure Spanish Saffron please visit my online store

HOW TO MAKE PANEER:

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This entry was posted in Eggless Sweet Temptations, Everything Vegetarian, Gluten Free, Indian Restaurant Dishes, Paneer, Saffron, Typical Sindhi Dishes and tagged , , . Bookmark the permalink.

One Response to SAFFRON MILK CAKE (kesri burfi)

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