Milk burfi (2024)

Ingredients

• 150 ml thin cream
• 200 g khoya (available from Indian grocers), grated
• 150 ml caster sugar

To serve

• 1 firm persimmon, finely diced
• yuzu juice, to taste
• 10 g caster sugar
• 20 g finely crushed pistachios
• 1 tsp lemon thyme leaves
• Gold leaf, optional

Cooling time: 1 hour

Instructions

1. Place the cream in a non - stick frying pan over medium heat. When hot, add the grated khoya and stir until well combined. Add the sugar, reduce the heat to low and stir until the mixture comes together and is dry but still pliable. Remove from the heat and stand until cool enough to handle.
2. Meanwhile, combine the persimmon, yuzu juice and sugar in a bowl and stand to macerate for a few minutes.
3. Roll heaped tablespoons of the khoya mixture between your palms to shape into thick discs.Roll half the burfi in crushed pistachios, then use your finger to create a small well in the centre and top with some gold leaf. Create a well in the remaining burfi, spoon the macerated persimmon into the centre and top with a few thyme leaves.

Photography by Andrew Dorn.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.