Name: Malai Burfi recipe by DIVYA Khedkar at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: 5 liter milk; Sugar 500 gm; Citric acid 2 pinches; Badam for decoration/garnishing; Elaichi and Nutmeg powder 1/2 tbsp; Ghee to apply

Instructions

Take 2 non-stick pans, add 2.5 liters milk in one pan and 2.5 liters in the other pan. (This will fasten the process of making the milk thick)
Keep both these pans to boil, once the milk starts boiling keep stirring it on regular intervals.
Once the milk becomes half in quantity in both the pans, mix them together in one pan and continue the process of stirring. You will see that the milk colour will turn a little yellow as the milk gets thicker (basundi kind of texture).
Dissolve the citric acid in 50 ml water, all the granules of the citric acid must get dissolved in the water.
Add this water into the milk pan, but don't stir it for a minute. Then stir it slowly and you will see the milk break into small granules.
Keep stirring continuously, when you see that the mixture is getting thicker and dry, add in the sugar, elaichi powder and nutmeg powder.
Continue stirring, you will notice that the milk is coming together. It will form a burfi kind of texture and little liquid will be left on the sides (very little liquid will remain).
Take a container of square shape, apply ghee on the base and sides of it. Pour the burfi mixture into this container and press it lightly but properly.
Put shavings of the badam on the burfi and let it cool. Then cut into small square shapes.
Serve these delicious treats.

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