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Basic White Milk Fudge |
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Serves: 30 (Saadi Burfee)Category: Milk Fudge Makes 30 to 40 pieces This is at the base of a good number of my burfees--a simple recipe that I've made easier and much more accessible for the American kitchen. This recipe may be halved, but I suggest making it all. Burfees stay fresh in the refrigerator more than a month and make great hostess gifts during the holiday season. Layer in an airtight container, with a plastic sheet or wax paper separating each layer. 6 tablespoons (3/4 stick) unsalted butter 2 pounds part-skim ricotta cheese 1 (14-ounce) can sweetened condensed milk 1 teaspoon pure (not artifical) vanilla extract 6 to 8 (4-inch) square silver leaves (optional) Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Heat the butter in a large, heavy wok or saucepan (not nonstick) over medium-high heat until melted. Add the ricotta cheese and cook, stirring often, over medium heat for the first 2 to 3 minutes, then over medium heat until all the liquid evaporates; 20 to 25 minutes. 2. Add the condensed milk and vanilla extract and continue to cook until all the liquid evaporates and the mixture thickens and pulls away from the sides of the pan, 10 to 12 minutes. During the last 5 minutes of cooking, mix in the nuts and other flavors of your choice. 3. Place on an 11 x 8-inch baking or any other tray or dish with raised edges and, with a spatula, flatten into a smooth 1/2- to 3/4-inch-thick layer. Garnish with the silver leaves and refrigerate until somewhat firm, at least 2 hours. (Warm burfee is very soft and does not retain its shape or cut well.) Cut into 1-inch or larger squares, rectangles, or diamonds. Transfer to a platter and serve, or layer in airtight containers with wax paper separating each layer and store in the refrigerator. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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