I have an ambivalent relationship with burfi. This milk-based Indian sweet pushes my ‘crave’ button at the strangest times… for which I resent it completely. Then when I take a bite of this dense ‘any-flavour-tastes-good’ fudge, I am a chubby six year old again. A bit like the Indian, female version of Augustus Gloop. I love to visit Indian sweet shops, with their vast arrays of burfi in every colour and flavour you can imagine. Well, almost. So you can keep your Chocolate Factory, Mr Wonka.
In my twenty-one years I’ve munched my way through a fair load of burfi and not once have I come across pandan burfi. It’s such an obviously delicious combination that I can’t believe nobody has made it yet. Have they? Enlighten me. Indian fudge and the South East Asian equivalent of vanilla combined in a mega fudge? Win.
I feel a revolution coming on.
So what if I go on to tell you it can all be done in a microwave? Would you laugh in my face and push me (Augustus) into that chocolate river? How embarrassing would it be? Getting stuck up that pipe? Good job I’m telling the truth, isn’t it?
You can make this in 10 minutes flat (plus chilling time). And everybody knows that chilling time = chilling out time so kick back, relax and enjoy this Pandan, Coconut and Chocolate Burfi at the push of a button (or two).
Pandan, Coconut and Chocolate Burfi (yields 25 pieces)
Ingredients for the pandan layer
If you’re not sure what pandan is then you can read up on it here.
3 cups whole milk powder
1 cup sweetened condensed milk
1 ½ tsp pandan extract
Ingredients for the coconut layer
1 ½ cups whole milk powder
½ cup sweetened condensed milk
¼ cup coconut (desiccated or fresh)
½ tsp cardamom powder
1 small pinch saffron
Ingredients for the chocolate layer
1 cup milk chocolate, chopped into small pieces
¼ cup butter
Oil to grease the tray
1. For the pandan layer combine the pandan extract with the condensed milk. In a microwave-proof mix the green condensed milk with the milk powder and microwave on high power for one minute at a time for four minutes. Remove from the microwave in between these one minute intervals and stir.
2. Grease a 6X8 metal tray or thali with plenty of any flavourless oil (I used groundnut).
3. Press the pandan layer into the metal tray with the back of a spoon, making sure it’s even all over. Set aside and allow to cool.
4. For the coconut layer combine the milk powder, condensed milk and coconut in a microwave-proof dish. Repeat the microwave process as in step one, but for three minutes this time. Remember to stir at one minute intervals so it doesn’t burn. Add the cardamom and saffron and combine quickly.
5. Place the coconut mixture on top of the pandan layer and press in tightly and evenly. Set aside and allow to cool.
6. Place the chocolate in a microwave-proof bowl and microwave on high for 30 second bursts until it has melted. Remove from the microwave and add the butter. Fold the mixture with a spoon until silky. Don’t overwork the chocolate.
7. Pour the chocolate over the cooled coconut layer and allow to set at room temperature. When the burfi has set, cut it into pieces with a sharp knife.