Are you preparing refreshments for an important event? Try the bourison balls recipes and you will see that you will be successful.
Puffed rice will add an interesting and completely unconventional taste, so you will definitely be a star.
Each individual recipe is something unique and it depends only on you which one you love the most.
Delight not only your loved ones, but also friends or colleagues at work and prepare something for them.
Simple bourison balls
Puffed rice candy is a traditional sweet treat. Jaggery sugar gives a completely different taste than white sugar. The preparation is easy and the result is perfectly tasty and crunchy. Do not hesitate to take a look at the recipes for candy made from burisons .
- 4 cups burisons (puffed rice)
- 1/2 cup jaggery sugar
- 1/4 cup of water
- 1/4 teaspoon cardamom powder
- Heat a pan with a thicker bottom to a medium temperature.
- Add jaggery sugar, cover with water and bring to a boil. Cook, stirring constantly, until the sugar is completely dissolved.
- Once it is done, we use a strainer to remove the coarse particles from the jaggery by straining the mixture into another container.
- Then pour the smooth jaggery back into the pan and heat to medium heat. Bring to a boil again.
- Once the jaggery is thick enough to get a glossy consistency, sprinkle burisons/puffed rice, cardamom powder and mix.
- After a while, turn off the stove and let it cool down for a few minutes.
- We put a little oil in a bowl, dip our fingers in it, oil our hands and take small pieces of the substance.
- We shape it into medium-sized balls. We have to work quickly because the mixture will harden in a short time after it cools down completely.
- Finally, let the balls dry a little until they are at room temperature.
- Store in an airtight container.
Burison balls made of caramels
The combination of caramel candies, sweetened condensed milk and puffed rice is absolutely perfect.
- 400 g of individually wrapped caramel candies
- 1 can of sweetened condensed milk Salka
- 4 tablespoons of unsalted butter
- 60 large marshmallows
- 6 – 8 cups of crispy bourisons
- Put the non-stick pot on the stove and heat it to a medium-low temperature.
- Add caramels, butter, cover with condensed milk and let them melt together until a smooth caramel mixture is formed.
- Line a rimmed baking sheet with baking paper and prepare a bowl into which we pour several cups of burisons.
- Add the marshmallows to the pot with caramel and turn with a fork so that each piece is covered in caramel.
- Using a fork, transfer to a bowl with burisons and wrap thoroughly.
- Once the ball is wrapped, transfer it to a baking sheet lined with baking paper.
- This is how we gradually process all the pieces of marshmallows. If necessary, add more burisons to the bowl until we run out of marshmallow or caramel sauce for coating.
- We can easily throw three to four marshmallows into the caramel at once so that it doesn’t take too long.
- When the balls have set, layer them in an airtight container, separating each layer with wax paper.
- We store in the refrigerator. If we want to store it a bit longer, we can also put the container in the freezer. The advantage is that the balls can be consumed both thawed and frozen.
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Burison balls from salka
Puffed rice is the ideal raw material for making sweets. It doesn’t have to be just for Christmas, on the contrary, it is suitable for every day.
- 350 g granulated sugar
- 400 g of sweetened condensed milk
- 300 g fresh unsalted butter
- 210 g of burisons
- Prepare a pot, put sugar in it and let it caramelize.
- We try to melt even the smallest lumps that can form during caramelization.
- Slowly pour the condensed milk from the can into the caramelized sugar.
- We keep stirring so that the mixture that is created by adding the milk dissolves completely.
- Once the caramel is smooth, stir the butter into the hot mixture and stir until completely dissolved.
- Remove from the heat and sprinkle with burisons. Mix thoroughly and let cool for about 15 minutes, stirring frequently until cool.
- We take pieces of the mixture with our hands and shape them into balls. It is a good idea to rinse your hands under cold water from time to time.
- We store it best in the refrigerator, where it will last for about 2-3 days.
Christmas cookies from burisons
This recipe is a little different, but still very good. The preparation is not complicated and if you don’t rush, you will create luxurious Christmas balls that will just gather dust.
- 200 g of brown sugar
- 60 ml of water
- ½ teaspoon of salt
- 1 tablespoon corn syrup
- 240 ml whipping cream
- 100g milk chocolate (we can use any milk chocolate you like)
- 2 cups puffed rice/burisons
- M&Ms or lentils
- Place the sugar, water, salt and corn syrup in a saucepan and heat to medium-high heat. We have to keep stirring so that the sugar dissolves completely.
- Bring to a boil and let it cook for about 5 minutes so that the mixture begins to thicken.
- Pour in the cream and stir until the mixture comes together.
- Bring to a boil again and cook until the sugar syrup thickens. This takes about 5 minutes – 6 minutes.
- Then we cook until the mixture reaches a temperature of 125 degrees. Set aside and let cool to 82 degrees.
- Break up the milk chocolate, put it in a saucepan and stir until it melts.
- Finally, sprinkle the burisons and mix carefully. Puffed rice is fragile and could crumble.
- Scoop out the same amount of mixture with a soup spoon and place side by side on a tray lined with baking paper.
- We let them cool down so that they can be handled, and we shape them into balls.
- Press a few lentils or M&Ms onto each of them. Allow the candy to cool completely and harden.
Tip: Burison balls without salk are also great.
What will we need:
1/2 cup of water, 1/2 cup of jaggery sugar, 1/4 teaspoon of cardamom, 4 cups of burisons and 1/4 teaspoon of dried ginger (the spices can be adjusted according to taste).
How to do it:
We heat a pan with a thick bottom, pour water into it and heat it together with jaggery sugar on a low heat. Stir until the sugar dissolves.
Strain the jaggery syrup through a sieve and return it to the pan. We start heating to a medium temperature and add dried ginger and cardamom. Let the mixture bubble while stirring constantly.
Turn off the stove and add the puffed rice. Stir to combine. We grease our palms with oil, and while still hot, we take the mixture in parts and form balls, which we then store in an airtight container.