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.