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Milk Powder Burfi

Milk powder burfi, or Milk Burfi is an Indian Style classic and delicious dense milk fudge which is melt-in-mouth and easy to make.


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Milk Powder Burfi

Prep Time = 5 minutes
Cook Time = 20 minutes
Total Time = 25 minutes
Category = Desserts
Cuisine = Indian
Serves = 12 Burfis
Nutrition Info = 182 calories
Serving Size = 1

RECIPE INGREDIENTS

» For Milk Powder Burfi

» For Decoration:

» Equipment


RECIPE INSTRUCTIONS

» Making Milk Powder Burfi

  1. Grease an 8-inch rectangle container/pan with some ghee. Then place parchment paper and grease it also with ghee. Keep the prepared container aside, in this pan, you will set the milk powder barfi.
  2. Gather all the ingredients. Add 1/4 cup ghee to a non-stick pan and heat over low heat. Once the ghee melts, add in the milk and stir for about a minute.
  3. Stir continuously, and add in the milk powder in 3-4 batches. Keep breaking the lumps with the spatula until the mixture is smooth, gooey, and there are be no lumps.
  4. At this point, add in the sugar. Stir continuously to dissolve the sugar completely. Keep stirring and cooking on low heat for 7-8 minutes or until the milk mixture is thick and forms a lump or smooth dough. Also, keep scraping the bottom and sides of the pan to avoid any burning. At this point, the milk powder mixture would start to pull away from the sides of the pan and would be thickened up.
  5. To check doneness, pinch out a tiny portion of cooked mixture (be careful mixture will be hot) and roll it on a greased plate, if it forms a smooth and non-sticky ball then it is the correct stage to set the burfi. If not, then keep cooking it further until it reaches the desired consistency.
  6. Turn off the heat, and add cardamom powder and mix well to combine.
  7. Remove the pan from heat, and immediately pour the milk powder burfi mixture into the greased tray. Evenly spread the mixture across the pan with the help of a spatula or the back of a spoon. Now, sprinkle with sliced almonds and sliced pistachios evenly across the top. Press the nuts into the mixture with the help of a cup or a spatula.
  8. Top with some saffron strands and garnish with edible silver or golden leaves. Keep it aside to cool down for about 1-2 hours or until the burfi is firm and fully set. You can also allow it to chill in the refrigerator for 30 minutes to 1 hour.
  9. Once the burfi has set, flip the container on a wooden board (or plate) and demould.
  10. Trim the edges, and cut the burfi into 12 even squares, or in any desired shapes. Soft melt in the mouth Milk powder burfi is ready to serve.

RECIPE NOTES

  1. To store, transfer burfis to air-tight container and refrigerate for up to 10 days.
  2. Let the burfi cool down and set for 1-2 hours before cutting them into squares. If you want to speed up the setting process then you can refrigerate the burfi for 1 hour.
  3. Adding freshly ground cardamom powder adds a sweet aroma and makes it flavourful and delicious. So if possible, add freshly ground cardamom powder.
  4. If your mixture seems dry after adding milk powder, then add 2-3 tablespoons of more milk and stir until you get a smooth mixture.

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