Rose Burfi pudding recipe:

[Serves 8-10]


1 litre of milk

250ml full fat milk powder

30ml china grass or agar agar powder

45ml sugar

30ml custard powder

3ml ground cardamom

385g tin of condensed milk

155g tin of cream

5ml rose essence


coloured flaked almonds


Remove 250ml of the milk and mix together with milk powder, china grass powder, sugar and custard powder. Put the remaining milk in a pot and bring just to the boil.

Slowly add to the milk powder mixture, then return to the stove and stir over a medium heat until the mixture boil and thickens.

Remove from the heat and add the cardamom, condensed milk, cream, essence and colouring.

Mix well.

Pour into a mould or serving dish and refrigerate overnight.

If in a mould, then unmould onto a serving plate and decorate with almonds. Serve with extra cream if desired. 


* Angela Day recipes are published in The Star, Pretoria News, Cape Argus and Daily News.

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