It was just fascinating to see how pretty they look.
Watermelon Burfee
Of course, you do get artificial watermelon flavoring, which I could have added to my burfee. But I am old-fashioned and prefer to stick to the old classic flavors of cardamom and rose. If you are keen to try the watermelon flavoring please feel free to add it to your burfee. This is just a novelty version of Burfee. Sometimes we may want to impress our guests or make it for a special occassion. This Watermelon Burfee really does have that WOW factor so why not.
Is it Easy to shape the Burfee
Absolutely yes. There is no rocket science to make these Watermelon Burfee, trust me. It is so simple anyone can make it. That much I promise. You know those people out there that look like pros in the kitchen and would never want to share their secrets. Well now you can look like a pro too and you don’t have to share your secret…haha! This burfee requires the burfee mixture to be shaped into balls and those balls are worked into the watermelon shape. It is then refrigerated for an hour and cut into four pieces. It is really that simple.
Colouring the Burfee Mixture
The Burfee mixture must be divided into 3 portions. The green colour which forms the outer layer of the “watermelon” will be the bigger portion and then you divide the remaining mixture into halves, colour one red and leave the other as is. I used a powder colour to colour my burfee, you can use a gel colouring too. However, the store bought colouring may not be as intense or you may require too much and it could affect the consistency of the burfee mixture.
Creating the balls
The green balls require you to use about a tablespoon of mixture. The red and white ones should be about a teaspoon of mixture. You roll them out into 8 balls each. Firstly the white ball is flattened into a round disc. You place the red ball in the center of the disc and you bring the ends of the white mixture to the centre and roll it into a neat ball. You then flatten the green ball and place the white ball in the center and bring the ends to the centre and create a neat round ball. The balls are then refrigerated for an hour and cut into four pieces. You will see beautiful, colourful layers on the inside that resembles a watermelon. I added some toasted black sesame seeds to the red to resemble the seeds of the watermelon. However, the idea of the sesame seeds doesn’t appeal to me much. If you can get yourself an edible black marker I would highly recommend using that to create the effect of the seeds. In my video you will see I made all the balls the same size, that was a huge mistake. I did struggle a little with the green. However, I tested the recipe again and made the green ball bigger and that worked much better. I must apologize as I didn’t have time to redo the video. It is just a reference to enable you to see how I shaped the burfee. Please take note of this as it is important when you attempt the recipe. If you see the little shiny speckles on my burfee, that’s just some edible sparkle dust to make it extra…haha!
More Sweetmeat Recipes to try: Burfee Truffles Chana Magaj Gulab Jamun If you loved this, please share!
