Milk Powder Burfi as the name suggests is a decadent sweet treat 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.
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.
How to make milk powder burfi (stepwise photos)
Cooking 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
2. Heat this on a low flame and slowly add 2 cups of milk powder.
3. Stir well to combine the milk powder.
4. Reduce the heat to medium and continue to cook.
5. Keep stirring non-stop until the milk begins to thicken.
6. Continue cooking for about 10 minutes.
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.
This step will take about 5 minutes, but this will take more or less time
depending on your pan and heat level.
Resting and testing
Remove the pan down from the heat and let the mixture cool completely.
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.
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).
Mixing the burfi
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.
Taste and add the remaining powdered sugar to suit your taste.
Now mix the burfi mixture well until it is uniform and smooth.
It will be mostly dry but a little sticky to touch. Let it rest for 3 to 4 minutes.
After resting the mixture will become dry and no longer stick to your fingers.
Rolling 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.
Remove the top paper and sprinkle thinly sliced almonds and pistachios all over the rolled mixture.
Cover with paper again roll lightly to let the nuts mix with the burfi
Let the burfi set at room temperature for 1 to 2 hours. Slice the into squares (I got 16 pieces).
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.
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
- 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.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes