Authentic Burfi Recipe (Made With Milk Powder)

a piece of burfi placed in a golden bowl with more burfi in the back

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Authentic Burfi Recipe (Made With Milk Powder)

Learn how to make the perfect plain burfi at home with this easy step by step tutorial. 6 ingredients and less than 30 minutes is all that you need to make this Indian sweet scratch.

Prep Time10

Cook Time13

Total Time23

Course: Dessert

Cuisine: Indian

Diet: Vegetarian

Servings: burfis

Author: Manali Singh

Ingredients

1 & ½ cups whole milk 12 oz
85 grams salted butter 6 tablespoons , can also use unsalted butter
100 grams granulated white sugar ½ cup
400 grams milk powder 2 cups , use full fat milk powder
¾ teaspoon cardamom powder
pinch citric aid optional
slivered pistachios and edible silver leaves for decorating

Instructions

Before you begin, prepare a square pan (8x8 inch) for setting the burfi. Line it with parchment paper so that it's easier to remove the burfis later. If you don't have parchment paper, grease it will with a oil spray.
To a heavy bottom pan on medium heat, add 1 & ½ cups whole milk. Also, add 85 grams (6 tablespoons) salted butter and stir. Mix until the butter melts and the milk and butter are well combined.
Then add 100 grams granulated white sugar (½ cup) and mix until the sugar dissolves completely. You should not be able to feel any sugar crystals at this point.
Now, add 400 grams milk powder (2 cups). Immediately turn the heat to lowest setting and start stirring. Mix well until the milk powder is well mixed with everything else. Then add ¾ teaspoon cardamon powder and stir.
Continue to stir and do not leave the mixture unattended at any time. Stir continuously on low heat and at around the 4 minute mark, mixture will start to thicken. Add a pinch of citric acid at this point (optional but add it if you want that slight graininess in your burfi) and stir well.
Keep stirring and anywhere between 8 to 9 minutes, you will see that the mixture leaves the sides of the pan completely and comes together as a dough (this time is from the point you add the milk powder and start stirring it), it has become completely non-sticky and you can easily roll it into a ball. It's done at this stage. Remove the mixture from heat and transfer it to the prepared square pan.
Press the mixture into the pan using a spatula and spread it evenly. Press it down tightly. You can garnish it with pistachios and saffron strands or edible silver leaves if you like. Let the burfi come to room temperature and then pop it in the fridge for 1 hour to set completely. Once set, cut into 16 pieces (or more if you cut them into smaller pieces) and enjoy!

Notes

Burfi will taste best when consumed within 48 to 72 hours. It will last in the fridge for around 5 days, keep it an airtight conatiner.
You can also freeze the burfi in ziplock bags, that way that will stay good for 2 months.
If using unsalted butter for this recipe, add 1/4 teaspoon salt to the mixture.
My burfi always gets done by 9 minutes but it might take you a minute or two longer depending on the intensity of the heat and thickness of the pan. If it doesn't set and seems like a halwa, you need to put the mixture back on heat and cook 2-3 more minutes on low heat and then set again.

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