Avocado Burfi Brûlée is a creamy, melt-in-the-mouth Indian fusion dessert made with smooth avocados and a rich burfi mixture, topped with a crisp caramelized brûlée layer.
In this simple and easy recipe, you get the combination of the traditional richness of Indian burfi with the golden caramelized top of French crème brulee.
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Table of contents
This Indo-European-inspired dessert is smooth, nutty, and slightly caramelized, with a crisp sugar crust that gives the perfect crack with every spoonful.
This modern Indian sweet is ideal for festivals like Diwali or Holi, as well as celebrations, parties, special occasions, or anytime you want to make something indulgent yet unique.
About Avocado Burfi Brûlée
This Avocado Burfi Brûlée is an innovative twist on the classic milk powder burfi recipe and crème brûlée. It is a quick festive dessert that looks gourmet yet simple to prepare.
Instead of using mawa, this version gets its richness from ripe avocados, milk powder, and full-fat milk. Inspired by French crème brûlée, it features a hard brûlée layer on top.
As a result, you get a smooth, creamy burfi mixture set in small ramekins, chilled, and topped with a caramelized sugar layer for that signature brûlée effect.
It’s an easy-to-make Indian fusion dessert, perfect for anyone looking to explore contemporary burfi recipes like dulce de leche burfi or experiment with new fusion dessert ideas such as caramel apple shrikhand.
Inspiration Behind this Avocado Burfi Brûlée Recipe
This dessert was born from my love for blending traditional Indian sweets with global desserts. I wanted to create a festive treat for get-togethers and holiday parties that keeps the nostalgic comfort of burfi while adding a modern twist.
The creamy avocado burfi base perfectly complements the caramelized brûlée top, bringing together two worlds of flavor and texture.
The flavors of this fusion dessert can’t be described in words; they can only be experienced. It combines the goodness of avocados with the fudgy, soft texture of burfi, enhanced by the delicate floral aroma of saffron and the sweet fragrance of cardamom.
Every ingredient in this avocado burfi recipe contributes to a lovely balance of creamy, sweet, and nutty flavors with a gorgeous golden top.
It is a showstopping avocado dessert recipe that feels both classic and innovative.
Whether you are looking for a healthy avocado dessert, a no-bake Indian dessert, or a trending fusion dessert recipe idea. This recipe looks as stunning as it tastes. It’s also great for anyone searching for vegetarian Indian sweets, gluten-free burfi recipes, or make-ahead caramelized dessert recipes.
Why You’ll Love the Recipe
This Avocado Burfi Brulee
✔️ blends burfi’s richness & crème brûlée’s elegance
✔️ is ready in under 30 minutes
✔️ quick & easy to prepare
✔️ made using ripe avocados
✔️ requires no condensed milk
✔️ is no bake
✔️ is great for celebrations or parties
✔️ is vegetarian & gluten-free
✔️ is beginner-friendly
✔️ looks beautiful
✔️ tasted really indulging
Ingredients
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Avocados: Large ripe avocados are used for a creamy base which gives this dessert its smooth, buttery texture and green color.
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Milk powder: It is used for adding structure and giving it a traditional burfi texture and taste.
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Sugar: Sweetens and balances the flavor of the avocados. Also, granulated sugar is used for giving it a brûlée top.
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Ghee: It is used for roasting avocados. It adds richness and aroma.
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Milk: Full fat milk is used to keep the mixture milky and creamy. If you don’t want to use full fat milk, then you can also use semi-fat milk.
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Flavorings: I have infused this dessert with cardamom to give warm, aromatic flavor, and saffron strands to add a lovely color and fragrance.
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Nuts: A mix of chopped nuts like pistachios, cashews, and almonds. They add crunch and enhance the festive look.
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For Garnishing: I have garnished this dessert with edible silver leaf to give it a touch of luxury. Also, topped with chopped nuts, and dried rose petals to add color, fragrance, and a traditional Indian dessert vibe.
How to Make Avocado Burfi Brûlée
Making this avocado burfi brûlée is very straightforward.
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Just slice the avocados, remove the pits, and scoop out the flesh. Mash well using a fork or masher until smooth. You can also blend in a food processor if you prefer a silky finish.
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Then sauté the mashed avocados for 2–3 minutes with ghee to remove the raw flavor. After that, add the milk powder and cook for 3–4 minutes. Keep stirring continuously to avoid lumps.
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Next, pour in half a cup of milk, cook until absorbed, then add the remaining milk and cook again until the mixture thickens.
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Then add sugar, saffron milk (if using) and stir well. Cook until the mixture starts leaving the sides of the pan, getting a soft burfi-like consistency.
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Then add cardamom powder and chopped nuts and mix well to combine.
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Transfer the mixture into small ramekins, smooth the tops, and let them set. Refrigerate for 30 minutes or leave at room temperature for 2 hours to set.
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Sprinkle 1–2 teaspoons of sugar evenly over each ramekin and caramelize using a kitchen torch until golden and crisp. If you don’t have a kitchen torch, place the ramekins under a hot oven broiler for 1–2 minutes until the sugar is caramelized.
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Garnish with chopped nuts, rose petals, and edible leaves. Chill slightly before serving so the sugar crust remains crisp.
Variations
These easy tweaks make it one of the most versatile Indian fusion burfi recipes which you can enjoy year-round.
Khoya Avocado Burfi
To make this version, swap milk powder with grated khoya or mawa. It adds a richer and more traditional flavor to this burfi.
Coconut Avocado Burfi Brûlée
For a coconut avocado burfi brûlée version, replace the milk powder with coconut milk powder and milk with coconut milk. It adds a tropical twist to this dessert.
Avocado Halwa
For an avocado halwa version, reduce the milk powder to half or completely omit it. Also, skip the caramelized top and serve it warm as a comforting pudding.
Healthier Avocado Brûlée
For a healthier version, use coconut sugar or jaggery powder instead of white sugar for a natural sweetener version.
Serving Suggestions
You can serve this avocado burfi brûlée slightly chilled so the creamy base and crisp caramel top contrast beautifully.
It makes a wonderful finish to a special meal and pairs well with chai, saffron milk, or even coffee. You can also serve it as a part of a festive dessert platter along with other fusion desserts like Gulab Jamun Cookies, Coconut Burfi Roll, Motichoor Cheesecake, Pineapple Ladoo, Rasmalai Ladoo, and Rava Laddu.
You can also set it as a large pan and serve it as burfi slices instead of individual ramekins.
Storage Suggestions
This dessert without sugar topping keeps well for up to 3 days when stored in airtight containers in the refrigerator.
Make sure to caramelize the sugar topping just before serving to maintain its crisp texture.
Just avoid freezing as avocado can lose its smooth consistency when thawed.
Tips & Tricks to make the best Avocado Burfi Brûlée
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Avocado: Make sure to always use ripe avocados to give it a naturally creamy texture.
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Cooking: Keep the heat low and stir constantly to prevent sticking or burning.
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Milk: It is advised to use full-fat milk to give the best richness and body to the burfi.
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Vegan: To make it vegan, use vegan milk powder, dairy free milk, and vegan ghee.
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Flavoring: I have used cardamom and saffron flavors to flavor this burfi. You can also make it without Indian flavorings or swap it with vanilla extract.
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Caramelizing: It is advised to caramelize the sugar just before serving for that perfect brûlée crack.
Try this Avocado Burfi Brûlée today and share your creation with friends and family. It’s silky, creamy, caramelized, and full of flavor. An amazing blend of Indian tradition and modern flavours in one beautiful dessert.
Avocado Burfi Brulee (Step-by-step photo instructions)
How to Make Avocado Burfi Brûlée
- Slice the avocados and remove the pits. Scoop out the flesh and mash it using a fork or potato masher until smooth.
- 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.
- 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.
- Add sugar and saffron strands (if using). Stir until the sugar dissolves completely.
- 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).
- 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.
- 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.
Recipe Card
Avocado Burfi Brulee [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indo-European | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 425 calories | 1 |
INGREDIENTS
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
INSTRUCTIONS:
How to Make Avocado Burfi Brûlée
- Slice the avocados and remove the pits. Scoop out the flesh and mash it using a fork or potato masher until smooth.
- 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.
- 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.
- Add sugar and saffron strands (if using). Stir until the sugar dissolves completely.
- 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).
- 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.
- 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.
Watch Full Recipe Video:
NOTES:
- For the best sugar-crack effect, serve it chilled right after caramelizing.
- For a richer, burfi-like flavor you can also add khoya (mawa) while cooking.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/avocado-burfi-brulee/
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