Angel Burfi is a traditional Indian recipe for a classic sweetmeat made from a powdered mil and flour blend that's spiced and mixed with fruit before being set, sliced, and served, typically for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Angel Burfi.
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The Maida flour called for in this recipe is a finely milled and highly-refined Indian flour typically used in making cakes, desserts and sweetmeats. Substitute fine (at least 00 grade) cake flour.
Heat the ghee in a pan, scatter over the Maida flour and stir briefly until lightly toasted and aromatic.
Take off the heat, set aside to cool then mix with the milk powder.
In a pan, combine the sugar with 250ml water. Heat gently, stirring, until the sugar dissolves then bring to a boil and cook, without stirring to the soft ball stage (113–116°C, when a little of the syrup is dropped in cold water it will form a soft, flexible ball).
Take the syrup off the heat then beat in the flour and milk powder mix, stirring continuously. Add the spices and stir until the mixture comes to a dough-like consistency. If desired, stir the fruit and nuts in at this stage.
Turn the mixture onto a greased plate and shape. Mark and cut into squares and set aside to cool and set. Divide into squares and store or serve.
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