Diwali: India's best-known Hindu festival is Diwali - "Festival of Lights" - held at the end of October or beginning of November. It's an exuberant time of feasting. Earthenware oil or ghee lamps are lit in houses, shops and public places to drive away darkness and lavish spreads of sweets and treats are served. Burfi sweets are one of the traditional favourites.
1 kg or 8 cups organic milk powder
1 kg or 8 3/4 sticks butter
1 kg or 5 cups of sugar
1 litre full-fat milk
500 ml double cream
1 tbsp vanilla essence
Melt butter in a heavy-based, wide pot, mix sugar, essence and half the milk, slowly add milk powder and alternate with milk and then cream. This is to avoid any lumps forming. Stir the soft mixture over a medium heat. As it gets closer to the cooking time, it will splutter, so be careful.
The mix is ready when it leave the side of the pot clear. Take out a small ball the size of a hazelnut and leave it to cool for two minutes.
If it forms a ball without sticking to your hands, it is ready. Spread the mixture into an un-greased tray. Leave to cool and cut into pieces.