||[Oct. 9th, 2006|09:01 pm]
Recipes and Recommendations for South Asian Cookin
Hi - I've just joined in the hope that this community is still active. :-)|
I do a lot of pretty serious Indian cooking, and recently I decided to try to make burfis. Unfortunately I couldn't get hold of any khoya without going to London for it, which wasn't entirely practicable, so, nothing daunted, I set about making my own. Several websites gave conflicting instructions, but in the end the majority seemed to recommend evaporating the milk very slowly over as low a heat as possible, stirring occasionally so it didn't burn on the bottom of the pan. I did this, and ended up with something that looked very similar to rice pudding both in colour and texture.
The burfis I made with this, although they taste perfectly all right, probably wouldn't be recognised as such by anyone brought up in India - the texture is all wrong. Imagine making cornflake crispy cakes out of damp cornflakes, and you've got some idea what my burfis look like. I am fortunate enough to have a friend of Indian ethnicity at work who is a very good cook, so I asked his advice in his capacity as culinary guru, but this time he couldn't help me. He isn't fond of burfis, so he has never tried making khoya.
Can anyone either suggest a better technique for making khoya, or a substitute that will work well? I can get either whole or skimmed milk powder here, along with a variety of other milk-based ingredients - it's just khoya itself that is proving unobtainable.