We've partnered with Chetna Macwan from Spice Culture Cooking to bring you these delicious dessert cups!
Recipe notes from Chetna:
"Burfi" is a type of Indian sweet fudge made from milk powder, condensed milk, cardamom, saffron & different mixins like dried fruits, nuts, tropical fruits, etc. It has a firm yet creamy fudge-like consistency. I’ve taken these "burfi" flavors and made them into Indian versions of a “pot de creme” using freshly made cashew cream, lavender and vanilla essence, saffron and cardamom. The result is a thick, creamy custard with a beautifully light floral taste with the slight earthiness of the sweet cashew cream custard. This is definitely something different, but I love making “UNtraditional traditional Indian desserts” whenever possible! Trust me - you’ll love this new spin on an Indian favorite sweet.
2 tsp. vanilla essence
1/2 tsp. ground green cardamom
1/2 cup sugar
1/2 tsp. lavender extract
1/8 tsp. crushed saffron
2 (7g) packets of unflavored gelatin
1. In a mixing bowl, combine freshly made thick cashew cream, 2 tsp. Vanilla essence, 1/2 tsp. Ground green cardamom, 1/2 cup sugar, 1/2 tsp. Lavender extract, 1/8 tsp. Crushed saffron, 2 (7g) packets of unflavored gelatin.
2. Mix well till fully combined and smooth in texture.
3. Transfer into 4 individual size small bowls. Smooth out the custard so surface is flat.
4. Sprinkle some sweetened coconut flakes, candied florals (in the pics I used candied violets), 1 or 2 threads of saffron and some extra whole/chopped cashews on top. (These are optional garnishes - feel free to be creative to give the custard a slight new flavor in your toppings.)
5. Cool in fridge about 2-3 hrs and then serve cold.