Custom Search




  ----- Original Message ----- 
  From: Robin 
  To: phaedrus
  Sent: Sunday, May 04, 2003 5:10 PM
  Subject: berfee

  There is a common Indian desert pronounced berfee.  It's a 
  nutty paste cooked in tin foil usually, very slightly sweet 
  and creamy tasting.

  I've been looking for a receipe for a long time and cannot find 
  one, can you help me?


Hi Robin,

The problem with this, as with many Indian recipes, is that it's made differently in different parts of India and, as a result, each recipe one finds for it is different. See below for a cross-section.


  Mava Burfee


  500 gms khoya
  300 gms. powdered sugar
  1 tsp. cardamom powder
  2 sheets silver foil (edible)

  Mash khoya . Mix in  sugar. Put into a heavy saucepan.
   Cook till the mixture is a very soft lump.

  Place on a working board and roll with a rolling pin to 1/2 inch 
  Spread on the working board silver foil carefully and evenly.
  Make incisions with knife to cut in the desired size and shape.
  Note: Burfi is usually cut into 1 1/2 inch squares
  Burfee with Mango

  1   liter milk 
  1   Pinch alum powder 
  40   grams sugar 
  100   ml mango, alphonso (fresh pulp) 
  .025   teaspoon cardamom powder 
  .   drops kesar color 
  .   For Decoration pistachio nuts, chopped 

  How to Cook:
  1. Boil milk, sprinkle alum power and add sugar. When it reduces to 1/3rd, add mango pulp. 
     When it forms a soft ball consistency, add cardamom powder and color. 
  2. Cool it and mold it in the shape of a mango. 
  3. Decorate as desired. 

  This recipe serves 6 people.
  Preparation Time: 15 minutes.
  Cooking Time: 35 minutes.

  Serving Options:
  Serve Cold
  Burfee (Milk fudge with Indian twist) 
  Makes 30 to 35 

  1 stick (4 ounces) unsalted butter 
  4 tablespoons all-purpose flour 
  1 1/2 cups sugar 
  2 pounds ricotta cheese 
  Red, green and yellow food coloring 

  Melt the butter and add the flour, stirring to make a smooth paste. 
  Add the sugar and ricotta cheese, stirring well. Place this mixture 
  in a microwaveable bowl. Cook on high in the microwave for 30 minutes, 
  stirring at intervals of 5 minutes, then after another 5 minutes; then 
  after 4 minutes, then again after 4 minutes; then after 3 minutes and 
  after that another stirring 3 minutes later. After 2 minutes, stir it 
  again, then 2 more minutes, stir. Microwave another minute, stir, then 
  microwave another minute. 

  The consistency of the batter will resemble Play-Doh. Divide the dough 
  into three parts and color one part green, another yellow and another red. 

  Layer the dough 1-inch thick total, a color at a time, on a greased plate 
  with a rolling pin. Make 1-inch diamond shapes with a knife after the 
  mixture cools completely.
  Burfee (jelly sweet)

  Preparation time: 30 minutes plus 8 hours setting time 

  170 g cream 
  500 g milk powder 
  250 g sugar 
  250 ml water 
  300 g ground almonds 
  2 ml cardamom powder 
  coloured almond slivers 
  1. Stir the cream into the milk powder and pass through a sieve to get 
  an even consistency. 
  2. Boil the sugar and water until syrupy. Stir in the milk mixture over 
  the heat. 
  3. Remove from the heat and mix well. 
  4. Add the almonds and cardamom and stir well for a few minutes. 
  5. Pour into a rectangular ovenproof glass dish and sprinkle with almond 
  6. Cut into squares when cool (mixture takes about 8 hours to set). 
  Source: Madhur Jaffrey's "An Invitation to Indian Cooking"

  4 c. granulated sugar 
  3 cardamom pods, slightly crushed (or more to taste) 
  2 c. powdered dry milk 
  1/2 c. all-purpose flour 
  1/2 c. vegetable oil (or melted unsalted butter) 
  1/2 c. milk 
  Vegetable oil for deep frying (use fresh, these will pick up least 
  flavor in oil that has been used before) 

  First, make syrup; in a 4-quart pot, combine 4 c. water, sugar, and 
  cardamom. Lower heat. Simmer 2-3 minutes, or until sugar has been 
  dissolved. Do not stir. 

  Pour half the syrup into a serving bowl, about 3-quart size. Leave other 
  half in pot with cardamom pods. 

  Combine powdered milk, flour, oil (or melted butter), and milk in a bowl. 
  Make a soft dough. Make small, smooth balls out of dough, each about 1 inch 
  in diameter. You should be able to make more than 2 dozen jamuns. 

  Heat oil for deep frying in wok, karhai, or any heavy-bottomed wide pot. 
  You should have at least three inches of oil. Keep on low flame. Jamuns 
  need to be fried slowly. 

  Put a jamun into oil as a test. If it begins to brown immediately, your heat 
  is too high. Each jamun should take 4-5 minutes to get a reddish brown color 
  on all sides. If first jamun does not turn out right, correct heat. It is 
  better to take this precaution than have a whole batch burn outside and stay 
  raw inside. 

  Now put in 6 jamuns at a time, turn them over as they turn reddish brown on 
  one side. As they get fried, put them into syrup in pot. 

  Bring this syrup to a boil. Let each batch simmer in syrup five minutes. 
  When jamun are "syruped", life them out with a slotted spoon and place 
  them in fresh syrup in serving bowl. Keep frying and "syruping" a batch 
  at a time-as one batch fries, another can "syrup" until they are all done. 

  When cool, cover serving bowl with plastic wrap and refrigerate. Syrup in 
  pot can now be discarded. 

  To serve: Gulab jamun can be served cold, at room temperature, or slightly 
  warmed. Remember, you serve yourself only gulab jamun, not syrup in bowl.

Vinegar Dumplings

----- Original Message ----- 
From: Bobbie
To: phaedrus
Sent: Monday, May 05, 2003 7:41 PM
Subject: Vinegar Dumplins Recipe

> My mother(deceased) used to make delicious vinegar dumplins. She was
> raised in East Tennessee, but moved to Howell, Michigan in the early
> l940's. No one in the family knows the recipe.Can you help me?
> Bobbie 

Hi Bobbie,

Some recipes below. You can also use your own dumpling or biscuit dough to make the dumplings themselves.


 Vinegar  Dumplings

 Ingredients :
 2 c. water
 2 tbsp. oil
 1/2 c. vinegar
 3/4 c. sugar
 1 tbsp. cornstarch
 Pinch of salt
 1 c. milk
 1/2 c. oil
 1/4 tsp. soda
 2 1/2 c. flour
 1 tsp. baking powder

 Preparation :
    In a pan, mix water and cornstarch well.  Add sugar, vinegar and
 salt; bring to a boil, stirring constantly.  In a bowl, mix
 dumplings as for drop biscuits.  Drop into boiling filling, 1
 teaspoon at a time.  Cook until done.  To test for doneness, stick
 with toothpick.
Vinegar  Dumplings

 Ingredients :
 2 c. water
 1/2 c. vinegar
 1/2 c. sugar
 2 c. flour, sifted
 2 tsp. baking powder
 1/2 tsp. salt
 2/3 c. milk
 1/4 c. (1/2 cube) butter

 Preparation :
    Mix water, vinegar, and sugar.  Boil 10 minutes before adding
 dumplings.  Combine all ingredients for dumplings.  Drop from spoon
 into sauce. Cook approximately 12 to 15 minutes or until done in a
 covered container.
Vinegar  Dumplings

 Ingredients :
 2 eggs, beaten
 1 1/2 c. water
 1 c. sugar
 1 tsp. vanilla
 Dash of salt
 1/2 c. vinegar

 Preparation :
   Mix together water, sugar, salt and bring to rapid boil.  Reduce
 heat and cook 5 minutes.  Drop dumplings in quickly, then replace
 cover and boil gently 12 minutes.  Pour the dumplings in bowl.
 Serve hot with butter or pour milk over top.  

More Ebinger's Bakery Recipes

Orange Cappuccino Pudding Cake 
Source: Ebinger's Bakery
Serves: 12 

1 cup all-purpose flour
1 cup packed brown sugar
2 tsp. baking powder
2 tsp. grated orange zest
1/2 cup orange juice
2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract
1/4 cup semisweet chocolate chips
1/3 cup granulated sugar
1/4 cup instant coffee powder or hot chocolate mix
1/4 cup cocoa

Preheat oven to 350F (180C). Prepare an 8" square (2 liter) baking 
dish by spraying with vegetable spray. 

In a bowl stir together flour, brown sugar and baking powder. In a 
separate bowl, whisk together orange zest, orange juice, oil, egg and 
vanilla. Add the wet ingredients to the dry, blending just until mixed. 
Batter will be thick. Pour into prepared pan. Sprinkle chocolate chips 
over top. 

In a bowl whisk together 1-1/4 cups (300ml) hot water, sugar, coffee mix 
and cocoa. Pour carefully over cake batter. Bake 35 minutes or until cake 
springs back when touched lightly in center. Serve warm; spoon cake and 
underlying sauce into individual dessert dishes. 
Chocolate Blackout Cake 

Source: Ebinger's Bakery 
Serves: 16 

1/3 cup unsweetened cocoa powder 
1 cup milk 
4 oz. (1 stick) unsalted butter, at room temperature 
1/4 cup vegetable shortening 
2 cups sugar 
3 eggs 
2 tsp. pure vanilla 
2-1/4 cups cake flour 
1 tsp. baking powder 
1 tsp. baking soda 
1/2 tsp. salt 

Pudding Filling:
2/3 cup sugar 
2 tbsp. cornstarch 
1/4 tsp. salt 
1-1/2 cups milk 
3 1-ounce squares unsweetened chocolate, chopped 
1 tsp. vanilla 

4 1-ounce squares unsweetened chocolate 
4 oz. (1 stick) unsalted butter 
1-1/2 tsp. vanilla 
3 eggs 
3 cups confectioner's sugar 

Preheat the oven to 350F. 

Make the cake:
Butter two 9" cake pans; dust them with flour and tap out the excess. 
Set aside. 

Stir the cocoa with some of the milk to form a paste. Stir in the rest 
of the milk, and beat with a whisk until the mixture is smooth. Set aside. 

In the bowl of an electric mixer combine the butter, shortening, sugar, 
eggs and vanilla; beat for 1 minute, or until the mixture is fluffy. 

Sift together the flour, baking powder, baking soda and salt. Add the 
mixture, alternately with the cocoa mixture, to the contents of the bowl, 
beating between additions. Begin and end with the flour mixture, and beat 
only until the dry ingredients are absorbed. Divide the batter between the 
cake pans and smooth the tops with a spatula to even them. 

Bake for 35 to 40 minutes, or until the layers shrink from the sides of the 
pans and the tops spring back when gently pressed with a fingertip. The cake 
is dense and moist, so be careful not to overbake it. Cool the layers on wire 
racks for 10 minutes, then carefully invert them onto the racks. Turn right 
side up and let cool completely. 

Make the pudding:
Combine the sugar, cornstarch and salt in a small heavy saucepan. Gradually 
add the milk, mixing thoroughly with a wire whisk. Add the chocolate. 

Place over moderate heat and cook, stirring constantly, until the mixture 
thickens and bubbles for 3 minutes. Remove from the heat and stir in the 
vanilla. Pour into a small bowl and put plastic wrap or wax paper directly 
on the surface to prevent a skin from forming. 

Make the frosting:
Melt the chocolate in the top of a double boiler. Remove it from the heat 
and cool slightly. 

In a medium bowl, beat the butter, vanilla, and eggs until well mixed. 
The mixture will not blend completely - do not worry. 

Gradually beat in the sugar, about 2 tbsp. at a time, beating well after 
each addition. Beat in the melted chocolate. Chill the frosting while 
assembling the rest of the cake, about 15 minutes. 

Cut each cake layer in half horizontally, using a serrated knife. You now 
have 4 layers, 3 for the cake assembly and 1 for the outside crumbs. Place 
one of the layers in the food processor bowl and pulse-chop to make crumbs; 
set aside (or break it up with your hands.) 

Sandwich the remaining 3 layers with the chocolate pudding filling, assembling 
the cake on a cardboard circle or the bottom of a springform pan, if possible. 
Frost the side and top of the cake with the chocolate frosting. 

Working over a baking sheet lined with aluminum foil or wax paper, hold the 
cake in the palm of your hand. With the other hand, gently press the cake 
crumbs all over the top and sides of the cake, pressing them to adhere. Pick 
up any crumbs that drop and press them back on. 

Fat Balls

  ----- Original Message ----- 
  From: James
  To: phaedrus
  Sent: Tuesday, May 06, 2003 5:09 PM
  Subject: fatballs

  I am tring to find out how to make European Fatballs with a Bavarian Cream 
  I used to eat them at the fair as a kid i hope you can help  
  Thank you   James 
  PS I am glad I found your site I lov it 

Hi James,

Glad you like the site.

Below are several recipes for fat balls, and at the very bottom is one for Bavarian Creme.


  Oliebollen  (Fat  Balls)

   Ingredients : 
   1 1/2 c. potato water
   1/4 c. sugar
   1/2 tsp. salt
   2 tbsp. shortening
   1 egg
   1 yeast cake
   3 c. flour
   1 c. raisins

   Preparation : 
     Dissolve yeast in lukewarm water, mix all ingredients into a soft
   dough.  Let rise in a warm place.  Drop dough by spoonful into deep
   hot fat.  Fry until brown.  Sprinkle with powdered sugar.  
   Fat  Balls  (Fried  Cakes)

   Ingredients : 
   1 c. white sugar
   2 eggs
   1 tsp. salt
   2 1/2 tsp. baking powder
   1 can (sm.) crushed pineapple and
   1 1/2 c. sweet milk
   3 1/2 c. flour

   Preparation : 
      Use pineapple juice and milk to get 1 1/2 cups.  Mix all the
   above.  Heat oil until 300-325 degrees in deep fryer.  Drop in and
   fry until golden brown.  Test with toothpick.
   Fat  Balls

   Ingredients : 
   2 eggs
   6 tbsp. sugar
   1/4 tsp. nutmeg
   4 tsp. baking powder
   3/4 tsp. salt
   2 tbsp. melted shortening
   6 tbsp. milk
   2 c. flour
   1/2 c. nutmeats

   Preparation : 
      Mix and drop by spoonfuls into hot fat (370 degrees).  Drain and
   roll in a mixture of powdered sugar and cinnamon. 
   Fat  Balls

   Ingredients : 
   1 c. sugar
   1 egg
   2 tsp. melted shortening
   1 1/2 c. milk
   1 c. raisins or currants
   1 apple, chopped
   2 tsp. baking powder
   1/2 tsp. salt
   4 c. flour

   Preparation : 
      Stir well.  Drop in hot fat by spoonfuls.  Fat should be 360 to
   375 degrees. 
   Fat  Balls

   Ingredients : 
   1/2 c. sugar
   1 egg
   1/2 tsp. salt
   1 1/4 tsp. baking powder
   1 3/4 c. flour
   1/2 to 3/4 c. milk

   Preparation : 
      Mix all ingredients; add milk slowly.  Batter should be thick. 
   Heat deep fryer to 350 degrees.  Drop by 1/2 filled gravy laddle
   into hot oil. Fry until brown.  Don't make balls too big or they
   will be burnt and not done inside.  Put on paper towel to drain. 
   Sprinkle with powdered sugar and brown sugar; serve.
   Bavarian  Creme

   Ingredients : 
   1- 8 oz. cream cheese
   2/3 c. light cream
   2/3 c. sugar
   1 tsp. vanilla

   Preparation : 
     Blend and whip all of the above ingredients.   

Lard in Donuts?

 ----- Original Message ----- 
  From: Linda
  To: phaedrus
  Sent: Tuesday, May 06, 2003 8:01 PM
  Subject: Lard in Donuts? 

Can you tell me if (famous donut shop) donuts have lard in them?    
Actually in the reciept and or cooked in Lard?      
It has been a big major discussion with family and friends........  
I walked into one store and the employee., just smile and said "yes"
when ask if Lard was one of the ingredients that made the KC donuts 
taste good.........a few days later, a friend called the same store 
and as if there was Lard in the donuts and go No for an answer...

Also, my sister said , she was watching an interview on TV with the 
OWNER and she said the Owner, said Fresh Lard was on of the special 
ingredents that made the Donuts taste so good....

I can not seem to find an official site of (FDS) Donuts to ask there.....
so, if you know of a better and more reliable source in information, 
I would appreciate the answer to my question.....thank you very much 

May God bless you richly......Linda

Hi Linda,

That famous donut shop does have a website. On that site they guarantee that their donuts do not have lard in them, nor are they cooked in lard.

That employee you spoke to probably just didn't know, and said the first thing that came to mind. Believe it or not, there are some people around who don't know the difference between lard and shortening. I've heard people call both "lard" as a generic term.



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus