| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Serves | Makes 24 squares |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 247 |
| Fat | 10.8g |
| Saturates | 4g |
| Protein | 7.1g |
| Carbs | 30.6g |
| Sugars | 22.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Grease and line a 20cm x 20cm baking tin.
2
Combine the milk powder, cream and condensed milk in a pan placed over low heat. Stir constantly until the mixture starts releasing oil and starts to pull away from the sides of the pan. It should reach 116°C or soft ball stage. Keep stirring to ensure the mixture doesn’t burn as it can catch quite easily.
3
Remove from the heat and spread half of the mixture inside the greased baking in.
4
Crush the waffle cones and scatter half over the Burfi mixture immediately. 5 Scatter with half the sprinkles.
5
Top with the rest of the Burfi mixture and the remaining crushed waffle cones and sprinkles. Allow to sit at room temperature until set, approx. 8 hours or preferably overnight. 8 Slice into squares and serve.
