It is adapted from my Perfect Plain White Burfi recipe and it’s completely foolproof. Each square of burfi is perfectly crumbly and melts in the mouth. Indian sweets have never been so simple!

Easter Chocolate Burfi: The perfect kids Easter project!

If you have a glut of leftover Easter chocolate to use up, or want to make something fun for Easter with kids, this is the ideal recipe. Little ones will love decorating the slab of chocolate burfi. My little one loves adding chocolate bunnies.

What type of chocolate to use for chocolate burfi

I use milk chocolate Easter eggs for the shiny chocolate topping. Mix it with a small amount of butter to ensure it melts nicely and cuts without snapping or breaking. Be sure to use a sharp knife to cut your burfi into squares.

If you like, you can use regular chocolate bars mixed with butter, or even easier is to use cooking chocolate. This already has fat added so the chocolate burfi cuts perfectly. Indian sweet shops traditionally use cooking chocolate for their chocolate burfi. It’s pretty cheap stuff but I think it’s all part of the charm!

What does Burfi mean?

The word burfi or barfi is a Hindi word which stems from the Persian barfī, which literally means ‘icy’ or ‘snowy’. Baraf is the Hindi word for ‘ice’.

This traditional Indian sweet carries the name Burfi because of it’s cool, melt-in-the mouth texture. If you’ve ever tried the western retro sweet, coconut ice, you’ll be familiar with this concept.

How to make Burfi with milk powder

My recipe here calls for milk powder. In many cases, people use mawa (milk solids) which you can make by reducing full-fat milk. Indeed, you can also buy mawa in many South Asian food shops.

I like to use full-fat milk powder because it is readily available in most shops or online.

What if I can’t find full-fat milk powder?

If full-fat milk powder proves to be elusive, you can use skimmed milk powder and simply replace the milk in this recipe with an equal measure of double (full-fat) cream. This simple switch will produce a delicious, creamy Burfi.

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Other types of Burfi to make

• Pistachio Burfi
• Birthday Cake Burfi
• Cookie Dough Chocolate Burfi
• Plain White Burfi

Why won’t my Burfi set?

If you undercook Burfi, it will not set. Watch my step-by-step recipe video to see what the Burfi mixture should look like before you place it in the tin. If the mixture is too runny, the Burfi won’t set and the texture will be sticky to eat.

Why is my Burfi chewy?

Burfi can turn chewy if you overcook it. Be sure to cook the Burfi mixture over a very low heat. Stir constantly without stopping. Keep an eye on the texture. It is ready when the mixture forms a cohesive mass that comes away from the sides of the pan. It should look a bit like mashed potato!

Easter Chocolate Burfi recipe

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Easter Chocolate Burfi

This super-duper chocolatey take on Indian Burfi puts Easter chocolate to work for a totally cute springtime sweet! Easy and quick to make.

Course Dessert

Cuisine Indian

Keyword burfi, cardamom, indian sweets, milk, mithai, pistachio, saffron

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 16

Author Sanjana

Equipment

• L30 x W20 x D5cm (13"x9") rectangular traybake pan

Ingredients

• 240 g sugar
• 300 ml whole milk
• 130 g salted butter
• 595 g full-fat milk powder
• 1 tsp ground cardamom seeds
• 12-15 saffron strands
• 1 tsp vanilla extract
• 1 tsp lemon juice

For the chocolate topping:

• 250 g chocolate I used Easter eggs
• 50 g salted butter
• 100 g your favourite Easter chocolate, to decorate I used Mini Eggs, Malteaser bunnies, KitKat bunnies, Smarties, Milkybar and Kinder eggs

Instructions

• Line a L30 x W20 x D5cm (13"x9") rectangular traybake pan with baking parchment.
• Heat the milk in a large, non-stick pan. Add the butter and allow it to melt.
• Add the sugar and stir until it has completely melted and you can no longer feel the crystals at the base of the pan.
• Tip in the milk powder and stir well to combine. The mixture will become thick, like mashed potato in appearance.
• Cook the mixture over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan.
• Once the burfi mixture begins to come away from the sides, at about the 5 minute mark, add the lemon juice, vanilla extract, cardamom and saffron. Continue to stir for a further 2 minutes.
• Around the 8 minute mark, the burfi mixture should be thick. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready.
• Spoon the mixture into the prepared tin lined with baking parchment and pistachios. Press the mixture in with a rubber spatula, ensuring the surface is as even as you can get it. Allow to cool to room temperature.
• Break the chocolate into small pieces and microwave in short bursts, stirring gently in between until the chocolate has fully melted. I did 4-5 20-30 second bursts. Pour the chocolate over the burfi and spread into an even layer. Top with your Easter chocolate decorations. Allow to set in the fridge for 30 minutes.
• Cut into squares using a sharp knife and serve at room temperature.

Video

Notes

• If your burfi begins to develop brown spots in places, it means either the heat is too high or you’re not stirring it enough. Keep it moving all the time to prevent burnt milk flecks.
• This burfi keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving.
• Burfi served cold from the fridge will be much firmer in texture.

If you like this, you’ll love my recipe for Hot Cross Bun Mac & Cheese!

Love Sanjana

The post Easter Chocolate Burfi appeared first on Sanjana.Feasts.

One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen.

From picnic blanket to kitchen table

I grew up in a town in West Yorkshire. It was a picturesque place full of friendly people. My family made life-long friends there. We lived above our newsagents for many years before moving to a more spacious home.

The kitchen above the shop was incredibly compact. We’d lay a picnic blanket out on the floor to roll Daal Kachori and fold Samosas. Sitting cross-legged, we’d hum to Anup Jalota bhajans.

His rendition of Hanuman Aarti will forever be etched in my mind as the soundtrack that fortifies mum’s Saturday morning Urad (black lentils). This experience bore and fostered my curiosity for cooking, from the age of just six or seven.

When we moved some years later, I remember my mum’s joy at having a modern kitchen where she could cook her heart out. She loved that her new kitchen was an ‘L’ shape with enough room for a table.

Sunday lunchtime Masala Poori, Bateta nu Shaak and Shrikhand may have tasted the same but now they were now enjoyed at the table, not on our laps. We ate every meal there as a family for the next eight years.

I learnt to cook a great deal in both kitchens but my sweetest memories came from that tiny kitchen above the corner shop.

I’ll keep the chai warm

Sunday afternoons would be spent browsing through well-thumbed cookbooks together, chatting about what we can cook up next. Mum’s collection of recipe books blew my curious mind. Never one to miss a trick, she would translate the ones written in Gujarati to English for me.

No matter how un-traditional my recipe ideas were, mum would always encourage me to try them out. Shrikhand-filled Doughnuts and Naan Pizza Pockets, anyone?

It was this encouragement, peppered with her sage advice that nurtured my passion. Everything grew from these moments we shared, from the picnic blanket on the floor, to the kitchen table.

With multiple lockdowns this past 12 months, having tea, scones and chats with her have been the thing I’ve missed the most. I’ll keep the Chai warm until we can do that again.

What’s in Masala Cheese Scones?

Aside from the basic flour, butter, milk and leavening agents, I add a blend of two cheeses, chilli, coriander, onions and garam masala.

I use my Homemade Garam Masala in these scones. The flavour you get from home-roasted and ground spices is wonderful. Indeed, if you don’t have time, you can use shop-bought garam masala.

How long does it take to make Masala Cheese Scones?

These vegetarian Masala Cheese Scones can be ready in under 40 minutes, including prep time.

How to serve these Scones

Serve them with chai, your favourite mango chutney or even alongside a bowl of tomato soup. They’re light, flaky and full of spiciness. Feel free to reduce or increase the amount of chillies as per your taste.

These Masala Cheese Scones are…

• Quick & easy
• Vegetarian
• Egg free
• Easy to veganise

How to make Vegan Cheese Scones

You’ll need to make a few swaps to the recipe below. Instead of butter, use any soft, plant-based spread (vegan block) of your choice. Don’t use oil.

Swap the milk in both the dough and for the milk wash for any unsweetened dairy-free milk.

Instead of the dairy cheese, use your favourite brand of vegan cheese. I love vegan Applewood Smoked Cheese.

Other recipes you might like

• Indian Cheese Twists
• Chilli-Cheese Churros
• Halloumi 65
• Garam Masala Potato Gratin

3 ways to make “egg wash” without eggs

Option 1: Turmeric “Eggwash”

If you’ve been following me for a long time, you’ll remember these Mini Mushroom & Feta Pies. This was one of the first times I made an eggwash without eggs and the results were perfect.

I usually mix together warm milk and a very small amount of ground turmeric. And there you have it. A perfect “eggwash”, minus the eggs.

Option 2: Coconut “Eggwash”

Mix together warm coconut milk, a tiny pinch of turmeric and a drizzle of agave for a shiny finish. This is how I give my Vegan Curry Puffs a glorious egg-yellow colour.

Don’t worry, the agave in such a small amount won’t make your finished bake taste sweet.

Option 3: Mustard “Eggwash”

This is my no-egg “eggwash” of choice in this recipe for Masala Cheese Scones. Not only does it give the flaky scones another dimension of warmth, it turns the tops so beautifully golden.

If you choose to add any seeds to the top, this will also help them stick.

Simply mix together English mustard powder and warm milk. Brush this all over the top of the scones before you bake them.

How to make light scones: Freeze and grate your butter!

For the lightest and flakiest scones, pop your butter in the freezer for 30 minutes or so. Grate on the coarse side of a cheese grater to ensure it combines with the flour quickly and easily.

Like making shortcrust pastry, light and flaky scones require as little handling as possible. Every ingredient should be cold before you begin.

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More topping ideas for your Masala Cheese Scones

• Nigella seeds (kalonji)
• Sesame seeds
• Sunflower seeds
• Poppy seeds
• Cumin seeds
• More cheese (never a bad idea)

Masala Cheese Scones recipe & video

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Masala Cheese Scones

Never underestimate the power of a Masala Cheese Scone and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia.

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Indian

Keyword afternoon tea, bread, cheese, pastry, scone, snacks

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Equipment

• 7cm (2.7-inch) round cookie or scone cutter

Ingredients

• 250 g plain flour
• 1 tsp garam masala
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 50 g mature Cheddar grated
• 50 g Red Leicester grated
• 2 tbsp chopped fresh coriander
• 50 g red onion finely chopped
• 75 g unsalted butter frozen or very cold
• 175 ml full-fat milk cold

For the mustard "eggwash":

• 2 tsp English mustard powder
• 1 1/2 tsp full-fat milk

Instructions

• Preheat the oven to 200°C/400°F.
• Start by grating your butter on the coarse side of a cheese grater. This will help incorporate the butter quickly and easily.
• In a large bowl, mix together the flour, baking powder, baking soda, garam masala and salt. Add the grated butter and using your fingertips, swiftly rub the flour and butter together to form a fine, breadcrumb-like texture.
• Add the onion, chilli, coriander and cheese. Mix together.
• Next, pour in the milk. Use a spoon or your hands to bring the mixture together as a soft dough. Be very gentle and do not knead it. Light and flaky scones require as little handling as possible.
• Flour a clean surface and pat or roll the dough out to a thickness of about 1 1/2-2cm. Stamp out rounds using a cookie cutter. Pick up any scraps of dough and bring them back together to cut out more rounds. Remember to handle the dough quickly and with a light touch. Cracks on the surface are fine. Scones should be rustic looking.
• Place the scones on a large baking tray lined with baking parchment. Arrange the scones on the tray, leaving a small gap around each one as they will rise a bit. Refrigerate for 5 minutes.

To make the mustard "eggwash":

• In a small bowl, mix together the mustard and milk. Stir until no lumps remain.

To bake the scones:

• Brush the scones with the mustard wash and sprinkle on your kalonji (nigella) seeds and sesame seeds. Alternatively, you can keep them plain or choose an alternative. I've included some different topping ideas in the blog post above.
• Bake the scones in the pre-heated oven for 20-22 minutes. Allow to cool for 15-20 minutes before eating.

Video

Notes

• Serve these scones with Masala Chai and if you like, mango chutney. I sometimes like to add a blob of whipped cream cheese and mango chutney together, cream tea style.
• Cut the scones into any shape you like. Note that larger scones may take longer to bake.
• Store the scones in an airtight container, somewhere cool. Enjoy within 2 days. Refrigeration may make the scones stale.

 

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If you like this, you’ll love my recipe for Indian Cheese Twists

Love Sanjana

The post Masala Cheese Scones appeared first on Sanjana.Feasts.