Burfee (Barfi) Ice Cream| How To Use Leftover Burfee

What do you when you have a few pieces of burfee (or barfi) left over, and you don’t want to eat them as is? You could do a whole lot of things with them! I decided to use them up to make a delectable burfee-flavoured ice cream. 🙂

A while ago, the husband came home from a work trip to Nagpur with a box of the famed orange burfee. The burfee, from Heera’s, was delightful, but then there were way too many pieces of it for us to eat. We ate some, we gave some to family, and there were still about five pieces left in the box, staring us in the face every time we went into the kitchen. So, I made burfee ice cream over the weekend, which turned out to be gorgeous.

PicMonkey Collageorange
On the left: The box of Heera’s orange burfee, from Nagpur, On the right: My burfee ice cream!

This is a great way to use up leftover burfee, I think. I might just go ahead and buy another box of burfee to make this ice cream all over again. Yes, that’s how much we loved it!

The creaminess of the burfee and its orange flavour melded together beautifully with the condensed milk and fresh cream I used to make the ice cream. The ice cream was a delight to eat, with little bits of orange burfee in it, taking the taste to a whole new level. You must try out this burfee ice cream to know exactly what I mean!

Here’s how I made the ice cream.

Ingredients (Makes 4-5 servings):

  1. 5 pieces of orange burfee
  2. A pinch of salt
  3. 200 grams sweetened condensed milk
  4. 250 ml fresh cream

Method:

  1. Take the fresh cream in a large mixing bowl. Whisk lightly till the cream becomes a bit lighter. Do not overdo this step.
  2. Add the condensed milk and salt to the mixing bowl too.
  3. Crumble the burfee into crumbs, using your hands. Add these crumbs to the mixing bowl.
  4. Whisk the mixture well, making sure everything is thoroughly incorporated together.
  5. Pour the mixture into a clean, dry, air-tight box.
  6. Place the box, covered, in the deep freezer and allow the ice cream to set well. This should take 4-5 hours.
  7. Get the box out of the freezer only when you are ready to serve the ice cream. Serve immediately.

Notes:

  1. I used Amul fresh cream and Amul Mithai Mate to create this ice cream.
  2. The pinch of salt helps the ice cream set faster and better. Be careful not to add more than a mere pinch, though, as the flavour of the ice cream might get altered in that case.
  3. Add in some roasted and chopped almonds or cashewnuts to the ice cream mix if you want, before popping it into the freezer. I didn’t.
  4. I used orange burfee from Heera’s, Nagpur, to make this ice cream. You could any flavour of burfee you want.
  5. We found the sweetness of the ice cream (using the above proportions) to be just perfect. Decrease the quantity of condensed milk if you prefer the dish to be less sweet.
  6. I crumbled the burfee using my hands, because I wanted us to get little bits and pieces of it in the ice cream. You could use a mixer to pulse the burfee, too.

You like? I hope you will try out this burfee ice cream too, and that you will like it as much as we did! When you do, don’t forget to let me know how it turned out!

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