Sesame Burfi

1 . Stage

Prepare the necessary ingredients. Take high-quality butter, 82.5% fat. Make sure the milk is whole milk, not a substitute.

2 . Stage

Roast the sesame seeds over medium heat until golden, transfer to a plate.

3 . Stage

In the same pan, melt the butter, it will take on a nutty flavor.

4 . Stage

Pour the sugar into the butter and, stirring constantly, simmer for about 5 minutes.

5 . Stage

The sugar will not dissolve, but there will be no crystals.

6 . Stage

Add sour cream.

7 . Stage

Stirring constantly, simmer for another 5 minutes. The sugar will dissolve completely. Bring mixture to small "bubbles".

8 . Stage

Pour the hot mixture into a convenient container for whipping.

9 . Stage

Whisk the mixture until it slightly increases in volume.

10 . Stage

At this point add, if desired, vanilla. Pour in sesame seeds and gradually, 1 tbsp. milk powder. I had about 180g of powdered milk. Try not to overdo it, it will adversely affect the taste of the dish.

11 . Stage

The consistency will turn out like this, the mixture does not flow, but kind of drags behind the spatula. You won't be able to mix it with a mixer. So there's enough powdered milk.

12 . Stage

It is better to use a disposable mold to cool the burfi, pre-lubricate it with vegetable oil. Transfer the dessert to the mold and flatten it.

13 . Stage

Place the nuts in random order, pressing them slightly into the fondant. Chill the burfi in the refrigerator for about 30 minutes.

14 . Stage

Slice the chilled dessert right in the mold.