1/2cup + 1 tablespoonsalted caramel saucemay use 1 to 2 tablespoons less sauce for a less sweeter burfi
1/2cupmilkI used whole milk
2cupsmilk powder200 grams, full fat, I use Nestle NIDO
2tablespoonspowdered sugaroptional, also known as icing sugar/confectioners sugar, 15 grams
Make the Salted Caramel Sauce
First step is to make the salted caramel sauce. Skip these steps if using store bought sauce. For more detailed information and tips on homemade salted caramel sauce, please refer to my post on salted caramel sauce. To a pan with long sides (this is important), add 1/4 cup water and 3/4 cup sugar (150 grams). Set heat to medium-high. As the mixture simmers, the sugar will dissolve. Take a pastry brush, dip it in water and keep brushing the sides as the mixture bubbles. This will help prevent crystallization.
As the sugar melts, it will start caramelizing. It will become light brown in color first and then turn to a deep brown color at around 350 F degrees. A kitchen thermometer is really useful here. If you don't have one, just keep an eye closely, this takes anywhere between 10 to 15 minutes (after the point mixture starts boiling) depending on the how thick the pan is and how high or low the heat it.
As soon as the thermometer reads 350F, remove pan from heat. Act quickly here as caramel burns very quickly at this point. A few minutes here and there and your caramel will be black. Remove pan from heat and add 2.5 tablespoons butter (35 grams). It will bubble a lot. Whisk vigorously until the butter melts. Wear an oven mitten while doing so.
Then add 1/2 cup heavy cream. Again, the sauce will bubble up a lot- this is why it's important to use a tall pan and wear gloves. Mix vigorously here. Work quickly here else the sauce might clump. When you add the cream, you might feel like the sauce is clumping up, but keep mixing and it will all smooth out.
Add 1/2 teaspoon vanilla extract and 3/4 teaspoon sea salt. Mix well and let it cool down for 15 minutes before using in the recipe. We will not be using all of the sauce in the burfi.
Make the burfi
Before you start, line a 8 x 8 inch square pan with a lightly greased aluminum foil or parchment paper. Add 2.5 tablespoons butter to a non-stick pan on low-medium heat. Heat will be low throughout this recipe. Let the butter melt.
Once the butter melts, add 1/2 cup + 1 tablespoon of the prepared salted caramel sauce and mix. You can reduce 1 to 2 tablespoons of the sauce here if you want to reduce sweetness. Once mixed, add 1/2 cup milk and mix until it's all well combined.
Add in the milk powder. Start mixing the milk powder with rest of the ingredients. Heat will be low-medium at all times.
Once the milk powder is almost combined, add in the cinnamon powder. Keep cooking the mixture on low heat.
After around 5 minutes on low heat, it will start leaving the sides of the pan.Add powdered sugar at this point (if using) and mix. Keep cooking the mixture on low heat.
After cooking for around 9 to 11 minutes on low heat (time will vary depending on the thickness of the pan and intensity of heat), the dough will become non-sticky. You will notice that the dough is not sticking to the spatula at all.To see it the dough is ready, take a small mixture from the pan. Let it cool down a bit and then roll between your palms. If you can roll it easily and make a non-sticky ball, it means the dough is ready to set. Remove pan from heat.
Transfer to prepared 8 x 8 inch square pan and press down the dough using your spatula. I didn't spread the dough through the entire pan as I wanted thicker pieces of the burfi. 20- Apply golden edible silver leaves (if using) and let the burfi set for 2 to 3 hours at room temperature. Once set cut it into pieces (any size you want) and enjoy these Salted Caramel Cinnamon Burfi!
Add powdered sugar if your salted caramel sauce isn't sweet enough. I usually do add it because it adds to the texture of the burfi (since it has cornstarch mixed in it).
The burfi mixture might taste quite sweet in the beginning. But as it cools and hardens, the sweetness level goes down.
You can decrease the amount of salted caramel sauce if you prefer a less sweeter burfi. However reducing the sauce also means less of the salted caramel flavor. I would say don't go below 1/3 cup.
Cook this burfi on medium low heat at all times. After you add the milk powder and cinnamon, cook the mixture on low heat at all times until it becomes non-sticky and you are able to roll it into a non-sticky ball.