Originally published in the Food52
The perfect winter treat with bitter chocolate, bright citrus and sweet coconut. It’s Surbhi’s take on a classic Indian mithai, with a desi diasporic spin. There is no oven needed to make this mithai, but you’ll need khoya (solidified whole milk) which can be found at your local Indian grocery stores or can be made from scratch by cooking down ricotta cheese.
by Surbhi Sahni
PHOTO BY ROCKY LUTEN
Makes 75 2-inch pieces
Ingredients
1 cup heavy cream
1 cup milk
2 oranges
1/2 cup sugar
1 pound white chocolate (chopped)
1 pound khoya (grated)
6 ounces unsweetened coconut powder, plus 2 tablespoons
1/4 teaspoon powdered green cardamom seeds
5 ounces semi-sweet dark chocolate
2 ounces butter
Instructions
Spray an 8x12-inch baking pan with non-stick spray and cover the bottom with parchment paper cut to size.
In a heavy-bottomed pot over high heat, bring milk and cream to a boil. Reduce heat to low, and stir the mixture continuously until it is reduced by half and has a thick consistency. This milk reduction is called rabri.
Zest the oranges, and add the zest and sugar to the rabri. Increase heat to medium, and cook until the sugar has melted and the rabri begins to bubble.
Reduce heat to low, and add white chocolate, khoya, and 6 ounces of coconut powder. After the addition of the coconut, the mixture will get quite thick and will look like it is about to set. (If it is at all thin or runny, add more coconut.) Add powdered cardamom seeds and mix well.
Pour the mixture into the prepared baking pan. Spread evenly, and level the top. Refrigerate for 6 hours.
Once set, use a knife to loosen the burfi, but keep it in the pan. Temper dark chocolate and butter in a double boiler, and pour over the set burfi. Sprinkle remaining coconut on top.
Return to refrigerator and allow chocolate topping to cool and harden. To serve, cut burfi into square or diamond shapes.Let the dough cool completely, 30 minutes to 1 hour.
