The whole of last month, I posted only one blog entry. Every time I fall short of my blogging quota, I start feeling antsy.
But I couldn't help it you know? In June, Singapore cautiously moved to Phase Two of its reopening with a range of restrictions eased to allow more workplaces, business and social activities to resume. Initially, I was allowed to work only three days a week in alternating shifts (which was still better than nothing!) but June 19th onwards, given the small size of my lab and our ability to fulfill all workplace safety protocols that were put into effect, my work resumed at lightning pace. I have been working 10 hours a day with very few breaks (on most days) and with schools resuming and routines returning to normal, most days, I have been too sapped and preoccupied to even give blogging much thought.
It is all good though. After two months of having too much free time for comfort, I am actually loving this bustling schedule and routine. It actually appeals to my highly restless disposition! 😛
This Indian sweet happened quite by accident actually. Anticipating the lockdown, I and my husband were prudent enough to stock up (NOT hoard!) on some essential dry provisions in case of an apocalypse-like situation 😬 In reality, it was not required at all because even during uncertain times, Singapore never ran short of any fresh groceries or provisions. At the height of my quarantine cooking and baking frenzy, I recall only not being able to get my hands-on cream cheese and bread flour for a couple of weeks (First World problems huh?!) but those items also returned to the shelves soon enough.
I was going through our "Apocalypse Inventory" excel file recently (I'm not kidding....it exists! 😝) and I noticed that there was a large tin of milk powder ordered by hubby dearest that I had completely forgotten about. Normally, I never use milk powder so I immediately started thinking about how I could use it.
If you are a regular reader of my blog, you will know that I don't make Indian sweets often because I am terrible at making them (and that is putting it mildly). I struggle to even make a decent gulab jamun from scratch. There are about 4-5 traditional Indian sweets that I have managed to "crack" and I keep shamelessly repeating them on every festive occasion 😂
Anyway, I didn't want to use the milk powder to make milk or yoghurt and I wasn't going to channel my inner Cleopatra by taking any milk baths (😝) so I figured the easiest way to use it would be in dessert. I settled on Milk Burfi or Milk Powder Burfi, an easy milk fudge subtly flavoured with cardamom and saffron and garnished with chopped nuts. After browsing a few recipes, I settled on one that looked pretty good. As I was making the burfi, I realized that the proportions mentioned in the Recipe I was following were incorrect and so I had to quickly improvise to avert a disaster. Much to my surprise, the burfis not only did not turn out inedible but were in fact quite good! With a pleasant melt-in-the -mouth texture, subtle fragrance, mild sweetness and the added crunch and flavour from the nuts, it turned out to be a successful endeavor.
I wanted to blog the recipe (more for myself than anyone else!) but before that, I wanted to make it one more time to ensure that the proportions of ingredients were correct. The recipe you see below is a tried and tested one with the results approved by my family so you can proceed with confidence!
If you have any other suggestions for using milk powder please leave a comment! Would love to hear your ideas 😊