Avocado Burfi Brulee
Creamy Avocado Burfi Brûlée recipe with a caramelized sugar topping. An easy Indian fusion dessert that is rich, elegant, and gluten free.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For Avocado Burfi Brulee
- 2 large ripe avocados
- 1 cup milk powder (for body)
- 1 cup sugar (adjust to taste)
- 2 tablespoons ghee
- 1 cup full-fat milk (instead of condensed milk)
- ½ teaspoon cardamom powder
- A pinch of saffron soaked in 1 tablespoon warm milk (optional)
- 2 tablespoons chopped pistachios, cashews, and almonds
- 3–4 tablespoons granulated sugar (for the brûlée top)
- For Garnishing
- Edible silver or golden leaves
- Chopped nuts
- Dried rose petals
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
Slice the avocados and remove the pits. Scoop out the flesh and mash it using a fork or potato masher until smooth.
- 2
Heat ghee in a non-stick pan. Add the mashed avocado and sauté on low heat for 2–3 minutes to remove the raw taste. Add milk powder and mix well. Cook for 3–4 minutes or until the milk powder is absorbed, stirring continuously to avoid lumps.
- 3
Once absorbed, add ½ cup milk and cook until it’s fully incorporated. Then add the remaining milk, mix again, and cook for another 2 minutes.
- 4
Add sugar and saffron strands (if using). Stir until the sugar dissolves completely.
- 5
Add cardamom powder and chopped nuts, and mix well. Continue cooking until the mixture thickens and starts leaving the sides of the pan (similar to a halwa or burfi texture).
- 6
Spoon the avocado mixture into heatproof ramekins or small dessert bowls. Smooth the tops with a spatula. Let the burfi cool and set for 30 minutes in the refrigerator or 2 hours at room temperature.
- 7
Just before serving, sprinkle 1–2 teaspoons granulated sugar evenly over each ramekin. Use a kitchen torch to caramelize the tops until the sugar melts and forms a golden, crackly layer Alternatively, if you don’t have a torch, place the ramekins under a hot oven broiler for 1–2 minutes. Let the sugar harden for a minute, then garnish with pistachios, almonds, cashews, and edible rose petals. Chill slightly before serving, the sugar crust should remain crisp.
- 8
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 9
ENJOY THIS RECIPE.