Milk powder burfi

Milk Powder Burfi Recipe

By Swasthi on September 9, 2022, Comments, Jump to Recipe

Milk Powder Burfi as the name suggests is a decadent sweet treat known as “Burfi”, that melts in your mouth with every bite. Milk powder burfi is a delicious Indian fudge made with dry milk also known as milk powder, milk, ghee and sugar. Made instantly under 25 minutes instead of the traditional way with whole milk, this is one of those quick treats you want in your culinary arsenal. Milk powder burfi makes for a great Diwali Sweet Treat that your family & friends will love.


Milk powder burfi

Burfi

A versatile dish that lends itself to numerous variations from chocolate and nuts to fruit flavor with extracts. A perfect dessert that you can throw together in a jiffy, when you have guests coming over or when the kids crave something sweet.

This recipe is a simplified way to make burfi but tastes just as awesome. This is the lazy or easy cook’s recipe. Sometime you’re not in the mood to stand before the fire and spend hours stirring a pot of milk solids to make burfi.

Consider my recipe as a base version on which you build different flavor profiles. This milk powder burfi comes very close to the Mawa burfi I shared earlier.

More Diwali Sweets Recipes,
Milk peda
7 cup burfi
Kaju katli
Mysore pak

milk powder barfi on a black slate

How to Make Milk Powder Burfi (Stepwise photos)

Cook the burfi mixture

1. Heat 1 tablespoon of ghee and 1 cup of full fat or whole milk in a heavy bottom non-stick pan

milk and ghee in a pan

2. Heat this on a low flame and slowly add 2 cups of milk powder.

add milk powder to the pan for burfi

3. Stir well to combine the milk powder.

stir the milk powder with milk

4. Reduce the heat to medium and continue to cook.

thick milk powder mixture

5. Keep stirring non-stop until the milk begins to thicken.

cook on a low flame

6. Continue cooking for about 10 minutes.

mixture leavens the pan

Now reduce the heat to low and add the other tablespoon of ghee. Mix well and keep stirring until the burfi mixture turns into a mass.

add ghee to milk powder mixture

This step will take about 5 minutes, but this will take more or less time
depending on your pan and heat level.

thick cooked milk powder

Rest and Test

Remove the pan down from the heat and let the mixture cool completely.

milk powder mawa in a bowl

Now test to see if it has reached the right dough consistency. Grease your fingers with a little ghee and take a small portion of the burfi mixture and roll to a ball in your palm. It should be non-sticky and almost dry, but still be soft to touch.

right texture of milk powder mawa

Do not proceed to the next step until the mixture passes this stage.

Tip: If the mixture is still very sticky it means it is not fully cooked. Put the mixture back in the pan and cook for 2-3 minutes on low flame until it passes the test.

Cool the milk powder mixture completely. In the meantime, powder white sugar in a grinder until fine and smooth (you can use store bought icing sugar).

cooked and cooled milk powder

Mix the Burfi Mixture

Add 3 to 4 tablespoons of powdered sugar and ½ teaspoon of cardamom powder and mix well. You can use 1 teaspoon vanilla extract instead of cardamom.

add powdered sugar

Taste and add the remaining powdered sugar to suit your taste.

knead it well

Now mix the burfi mixture well until it is uniform and smooth.

texture of milk powder burfi mixture

It will be mostly dry but a little sticky to touch. Let it rest for 3 to 4 minutes.

sticky milk powder burfi mixture

After resting the mixture will become dry and no longer stick to your fingers.

non-sticky mixture

Roll the Milk Powder Burfi

Grease a parchment paper with a little ghee. Place the burfi mixture on it.

Cover with another parchment paper and start rolling evenly with a rolling pin.

roll milk powder mixture for burfi

Remove the top paper and sprinkle thinly sliced almonds and pistachios all over the rolled mixture.

sprinkle nuts

Cover with paper again roll lightly to let the nuts mix with the burfi

rolling burfi mixture with a rolling pin

Let the burfi set at room temperature for 1 to 2 hours. Slice the into squares (I got 16 pieces).

slice the set burfi
air dry for a few minutes

How to store the burfi
Store milk powder burfi in an airtight jar at room temperature for 3 to 4 days. Refrigerate for up to 2 weeks.

Milk powder burfi made with dry milk powder sugar and milk

Related Recipes

Recipe Card

milk powder burfi

Milk Powder Burfi Recipe

Milk powder burfi is a delicious Indian fudge made with dry milk also known as milk powder, milk, ghee and sugar.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings16 pieces
AuthorSwasthi
Diet : Vegetarian

Ingredients (US cup = 240ml )

  • 2 cups milk powder (I use nestle milk powder)
  • 2 tablespoons ghee
  • 1 cup full fat milk (whole milk)
  • 6 to 8 tablespoons powdered sugar (adjust to taste)
  • ½ teaspoon cardamom powder or 1 teaspoon vanilla extract

Instructions

  • To a heavy bottom non-stick pan, add 1 tablespoon ghee and milk.
  • Begin to heat on a low flame and add milk powder.
  • Mix together continuously to incorporate the powder into the milk.
  • Regulate the flame to medium and continue to cook, stirring non-stop until the milk begins to thicken. This step takes about 10 minutes.
  • Regulate the flame to low and add ghee. Mix and keep stirring until the whole thing becomes a mass. This step takes about 5 minutes, but this is just an approximation and may vary depending on your pan and flame (check the step by step pictures in the post)
  • Take the pan down from the stove and let it cool down.
  • Test if it is done correctly. For this grease your fingers and take a small portion of the mixture cool it completely and roll to a ball. It should be non-sticky and almost dry, but should be a soft ball.
  • Troubleshooting: If the mixture is still too sticky it means it is under cooked, put the pan back and cook until it passes the test. Do not proceed to the next step until the mixture passes this stage.
  • Cool the milk powder mixture completely. Meanwhile, powder sugar in a grinder until very smooth and fine.
  • Once the milk powder mawa is cool, add the cardamom powder and half of the sugar and mix. Taste test and add more to suit your taste.
  • Mix the entire milk powder burfi mixture well until it is uniform and smooth. The mixture at this stage will be dry to little sticky.
  • Let rest in the bowl for about 3 to 4 mins. The mixture will turn dry by then & won't be sticky after resting.
  • Grease a parchment paper with few drops of ghee. Place the burfi mixture on the paper. Cover with the parchment paper and begin to roll evenly with a rolling pin.
  • Sprinkle thinly sliced almonds and pistachios all over. Cover and again roll lightly so the nuts go into the burfi.
  • Let the burfi set at room temperature for a minimum of 1 hour. Slice the burfi to squares. I sliced mine to 16 pieces.
  • Store milk powder burfi in a air tight jar at room temperature for 3 to 4 days or in the refrigerator for 2 weeks.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Milk Powder Burfi Recipe
Amount Per Serving
Calories 119 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 22mg7%
Sodium 67mg3%
Potassium 237mg7%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 10g11%
Protein 5g10%
Vitamin A 177IU4%
Vitamin C 1mg1%
Calcium 166mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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Milk Powder Burfi Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
Hi Swasthi ji
Yesterday I tried this Milk powder Barfi recipe with some alterations. Basically your recipe says 1 cup milk and 2 cups milk powder. I used 3 cups milk and 5 cups milk powder. Sugar addition comes separately, but I added sugar when the milk and milk powder was mixing. I also ground some pistachios and cardomom and added while cooking. Still the taste and texture was far more better than what we get in the market.
I would like to ask some doubts.
1. As per your recipe, why do we have to add sugar after the dough is cooled? I mean why can’t we add it when the mixture is on the stove?

2. What is the purpose of adding Ghee after cooling? Why can’t we add all the ghee required at the initial stage?

I am a complete newbie, so just want to know

Thanks in advance

5 stars
Thanks for your answers. Will try today by your method