Burfi is a classic Indian candy typically made with thickened milk blended with sugar and boiled to thicken before being mixed with fruit and nuts.
This is a slightly more luxurious version of burfi that is specially adapted for Diwali. This version is made with paneer cheese and flavoured with saffron. It is also thickened with ground almonds. No fruit or nuts are included (though you can adde them) to give the final burfi a smooth texture.
However, the burfi is garnished with melon seeds. But you could add pistachio nuts crushed walnuts if you prefer. For an even more extravagant burfi decorate with edible silver leaf or gold leaf.
Saffron Paneer Burfi RecipeServes: 6–8
Ingredients:500g (2 cups) paneer (Indian curd cheese)
4 tbsp milk powder
200g (1 cup) sugar
6 tbsp ghee (clarified butter)
a few saffron threads, crumbled
4 tbsp ground almonds
a few melon seeds (or white sesame seeds), to garnish
Method:Grease a flat plate or a baking tray with ghee and set aside.
In a bowl mix mash the paneer, then mix in the saffron, milk powder, ground almonds and sugar then set aside.
Heat the ghee in a heavy-based pan then add the paneer mixture and cook over low heat, stirring constantly, until the ghee separates (ie the oil comes to the surface).
Take off the heat, then pour the paneer burfi over your greased plate, spreading it out with a spatula or the back of a greased spoon.
Sprinkle over the melon seeds, pressing them lightly into the burfi mixture.
Set aside to cool completely then cut into shapes and serve.