Guest guest Posted November 8, 2002 Report Share Posted November 8, 2002 Hare Krishna, Please accept my humble obeisances. All glories to Srila Prabhupada. >From what I know, the less sugar that is used, the lighter the burfi is. I use one cup per gallon and my burfi is pretty light (as long as I am careful with the heat and do not let it stick) and is pretty sweet also. It seems that if the stirring is regular up until the point to when it boils it won't stick up until the very end when it starts bubbling rapidly and getting thick. Even if I am constantly stirring at the end, I lower the heat otherwise it seems to end up grainy. Afterwards I often put the burfi through a Champion Juicer and it comes out very very creamy that way. The lightest, creamiest burfi I have ever tasted was a few years ago at the Detroit temple. It was incredible. It would be nice to find out the secrets of the person who makes that. I hope this helps some. Your servant, Hari Puja dasi > Hare Krsna, > AGTSP > > Would anyone like to offer some tips on the best way: > to get burfi to come out as light a colour as possible > and > have a nice smooth texture. > > Thanks, > saha Quote Link to comment Share on other sites More sharing options...
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