Milk Powder Burfi Video Recipe

Milk Powder Burfi is the easiest burfi ever which can be done in less than 15 minutes and the recipe is so simple for beginners. You don’t need to check any sugar string consistency for this burfi. As promised

in the Millet Chocolate Burfi I am here with one more burfi recipe today. Keep watching this space for more Diwali Recipes 🙂 I made several burfis for this year Diwali among all this became my son’s favorite…He also call this as Icecream burfi and I am that I made it with healthy notes.

Milk Powder

I used nonfat dry milk powder to make this instant burfi, you can replace the same with full fat mawa powder, milk powder available in Indian stores. and for more Milk Powder or Milk Sweet recipes click HERE.

Raw Cane Sugar

I used 1/3 Cup Raw Cane Sugar for this milk powder burfi , its a medium sweetness to this recipe and you can use 1/2 cup for a higher sweet level.

Ghee

I use homemade ghee for all recipes and initially I used 2 Tbsp ghee for this milk powder burfi, which I mixed with milk and later I added just 1/2 tbsp ghee at the last stage of burfi preparation. Even that is not necessary when you make in a non stick pan. So totally I used 2.5 tbsp ghee/clarified butter but in the recipe card I mentioned 3 tbsp ghee and that last tbsp of ghee is up to your choice..

Milk Powder Burfi Preparation

• Lay parchment paper over square tray or box.
• Add few drops of ghee on parchment paper and sprinkle slivered nuts like almond/cashew/ pistachios over it as shown in Pic 1 and keep aside.
• In a wide pan, add 2 tbsp ghee and coat the sides of the pan with that ghee (Pic 2).
• Add milk and sugar to it , boil until the sugar dissolves and comes to rolling boil (Pic 3).
• The milk powder I used is coarse in texture (Pic 4) if you use the same you can powder to fine in food processor to make fuss free (no lumps) mixing but I didn’t do so.

• When milk, ghee and sugar mixture comes to rolling boil (Pic 5) do add milk powder in batches (Pic 6).
• Mix and break if there is any lumps and keep stirring (Pic 7).
• If you have non-stick pan it comes together and no worries of burning the pan/ burfi.
• Still I managed to explain in a normal pan with less ghee, also I cooked in medium flame.

• Add cardamom powder (Pic 8), silvered nuts (Pic 9) and 1/2 to 1 tbsp ghee (Pic 10) in to the burfi mixture as desired.
• The burfi mixture has a shiny, glossy non sticky mass , leaving the sides of the pan, separating from the pan as shown in picture 11/Video at
• Check perfect burfi texture in Picture 12 below, when you roll a small burfi dough it rolls in to a ball without sticking to fingers, that’s the right consistency.

• It dries out and gets thick hard soon, so immediately drop them in the prepared pan (pic 13) and press it evenly (Pic 14).
• Let it cool in room temperature and once cooled remove from the tray / parchment paper (Pic 15).
• Then cut it in to 6 squares (Pic 16), by this time outer layer is little crisp and it turns soft the next day.
• Store it in air tight container for later use.
• I used a 6 inch length and 4 inch wide tray so each milk powder burfi piece was 4″X1″X1″ (LXWXH).
• Consume the same day or It stays good in air conditioned room up to three days and in refrigerator for a month.

Milk Powder Burfi Recipe Card

Print

Prep Time

5 mins

Cook Time

10 mins

Resting Time

1 hr

 

Course: Dessert, sweets

Cuisine: Indian

Author: Sangeetha Priya

Ingredients

• 1.75 Cup Milk Powder
• 1/3-1/2 Cup Raw Cane Sugar
• 3 Tbsp Ghee
• 3/4 Cup Milk
• 1 Tbsp Cardamom Powder powdered with sugar
• 2-3 Tbsp Slivered Mixed Nuts (Pistachios/Cashews/Almonds)

Instructions

1. Lay parchment paper over square tray or box.

2. Add few drops of ghee on parchment paper and sprinkle slivered nuts like almond/cashew/ pistachios over it as shown in Pic 1 and keep aside.

3. In a wide pan, add 2 tbsp ghee and coat the sides of the pan with that ghee (Pic 2).
4. Add milk and sugar to it , boil until the sugar dissolves and comes to rolling boil (Pic 3).
5. The milk powder I used is coarse in texture (Pic 4) if you use the same you can powder to fine in food processor to make fuss free (no lumps) mixing but I didn’t do so.
6. When milk, ghee and sugar mixture comes to rolling boil (Pic 5) do add milk powder in batches (Pic 6).
7. Mix and break if there is any lumps and keep stirring (Pic 7).
8. If you have non-stick pan it comes together and no worries of burning the pan/ burfi.
9. Still I managed to explain in a normal pan with less ghee, also I cooked in medium flame.
10. Add cardamom powder (Pic 8), silvered nuts (Pic 9) and 1/2 to 1 tbsp ghee (Pic 10) in to the burfi mixture as desired.
11. The burfi mixture has a shiny, glossy non sticky mass , leaving the sides of the pan, separating from the pan as shown in picture 11/Video at
12. Check perfect burfi texture in Picture 12 below, when you roll a small burfi dough it rolls in to a ball without sticking to fingers, that’s the right consistency.
13. It dries out and gets thick hard soon, so immediately drop them in the prepared pan (pic 13) and press it evenly (Pic 14).
14. Let it cool in room temperature and once cooled remove from the tray / parchment paper (Pic 15).
15. Then cut it in to 6 squares (Pic 16), by this time outer layer is little crisp and it turns soft the next day.
16. Store it in air tight container for later use.
17. I used a 6 inch length and 4 inch wide tray so each piece was 4″X1″X1″ (LXWXH).
18. Consume the same day or It stays good in air conditioned room up to three days and in refrigerator for a month.

Video Recipe

Tips and Variations

1. If the burfi turns gooey then it takes time to set and sometimes it won’t set.
2. So if not set then reheat and cook till it turns to thick texture leaving the sides of the pan.
3. Again stir for few more minutes and stop at the right burfi consistency shown in picture or video then it turns perfect.
4. Cane sugar gives great taste to the burfi compared to unrefined sugar.