Instructions: Heat the milk slightly and curdle it by adding the lemon juice.

Then hang it up in a muslin or fine cotton cloth to drain for 3 hours.

The milk solids are now a fresh cheese called paneer.

Knead this well with the milk powder and sugar.

Heat the ghee in a heavy pan and add the paneer mixture.

Stir fry on a very low heat until the ghee separates.

Take off the heat and mix in the cardamom powder.

Allow to cool slightly.

Knead again to blend.

Pat into a flat cake and cool completely.

Cut into squares and decorate with silver foil.

Burfis are little cakes made of a vast array of ingredients. Milk burfi is very popular and keeps for about a month in the refrigerator. It can be served as a dessert or as a teatime snack.

Serves 4

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