Classic Fiji style burfi recipe. I have a very large food processor. If you have a small food processor, prepare in batches or if you have a stand mixer it will work as well. You can also rub in with your fingers. Once you add fresh milk, you need to rub to get a fine crumb. This can take 15 to 20 minutes. Sieve your milk powder mix with a course sieve. This evens out the crumb.
Once you have flattened and decorated your burfi, let it sit for a few hours. I prefer to let it sit overnight before I cut it.
Ingredients
700g full cream milk powder
1/4 cup melted ghee
1/3 cup milk (liquid milk or you can use water)
1 teaspoon cardamom - elaichi
1/4 teaspoon nutmeg - Jaifar
Syrup
2 cups sugar
1 cup water
Boil sugar syrup to soft boil - 110c - 112c OR 230F - 234F.
I prefer 110c or 230F