Lay parchment paper over square tray or box.

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 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.