I love easy mithais that don’t take more than 30 minutes of hands-on time and this Milk Powder Burfi is one of those Indian mithais. I started making this Burfi recipe with milk powder a few years ago and it has become a staple around Indian festival time in our house. Traditional Milk Burfi is made by reducing full-fat milk on low flame till it thickens considerably. This process can be very laborious and time-consuming. Of course, the results are spectacular, but I don’t have the patience for it. Using full-fat milk powder gives almost the same results with less than one-fourth of the time and effort. That’s my kind of easy mithai recipe.
Once you make this easy Milk Powder Burfi, there is no going back. It’s so easy to make and delicious to eat that you will be making it every festive season.
Using just five key ingredients, including whole milk powder, milk, sugar, ghee, and a touch of aromatic elaichi (cardamom) powder, this recipe promises to bring the authentic taste of Indian sweets right into your kitchen. Whether you’re a beginner or an experienced cook, this recipe is easy to follow and guarantees a mouthwatering treat that will leave everyone craving for more.
What is Burfi?
Burfi, also spelled as “barfi,” is a popular and traditional sweet confectionery that originates from the Indian subcontinent. It is made using milk, sugar, and flavorings such as cardamom, saffron, rose water, or various nuts like almonds, cashews, or pistachios. Burfi has a fudge-like consistency and is typically cut into square or diamond-shaped pieces.
The name “burfi” or “barfi” is derived from the Persian word “barf,” which means snow. This name is quite fitting because traditional burfi has a smooth, white, and often slightly grainy appearance, similar to the texture of snow. The name reflects the sweet’s texture and appearance rather than its ingredients or flavor.
Ingredients needed to make easy Milk Powder Barfi
The 5 ingredients needed to make this Burfi recipe are:
- 2 ½ cups Whole Milk powder
- ¾ cup milk
- 1 cup sugar
- 2 tablespoons ghee
- ¼ teaspoon elaichi (cardamom) powder
Optional Decorations:
- Slivered or chopped pistachios
- Slivered or chopped almonds
How to make Milk Powder Burfi at home
- Prepare an 8-inch square metal or glass pan by lining it with parchment paper. This is important for the easy removal of the burfi bars when set.
- To make the burfi, combine milk powder, sugar, and milk in a large flat bottom non-stick pan. Put the pan on low-medium heat and cook the mixture stirring almost constantly.
- Add ghee after 2 minutes of cooking. The mixture will be loose in the beginning but will start to thicken up after a few minutes of cooking.
- After about 10-12 minutes of cooking the mixture will start to leave the sides of the pan. Add cardamom powder and mix well. Do not cook too much further after this or the burfi will become hard.
- Immediately pour the hot burfi mix into the prepared pan. Spread the barfi mix with a spoon to even out the layer. Immediately sprinkle the nut toppings on the burfi and press it down with your fingers. Let it cool completely at room temperature before refrigerating it for 2-3 hours. Cut in 16 equal square pieces.
- Always keep burfis refrigerated in an airtight container until ready to eat.
What you see in the image above:
- When milk powder, milk, and sugar are first mixed in.
- The mixture after 2 minutes of cooking
- The mixture loosens considerably after 5-6 minutes of cooking
- The burfi mix starts to leave the sides of the pan and is ready to set.
Recipe tips to make Milk Powder Burfi
- Mix the milk powder, milk, and sugar in the pan off the heat. The mix will be hard to move around at this stage so it’s easier to do it off the heat.
- It’s best to use a non-stick pan to make the burfis. It prevents sticking and is easier to stir.
- Pour the burfi mix immediately in the prepared pan immediately after it is done cooking. If you wait too long, it will begin to set.
- You can make a chocolate variation of the burfi by adding 3 tablespoons of unsweetened cocoa powder to the burfi mix. Cook as normal as directed in the recipe.
FAQs- Easy Burfi recipe
Do not use on-fat milk powder to make the Burfis. I buy Milk powder available at the Indian stores in the US but you can also use others. Some milk powders that are for children use can be fortified with vitamins and minerals. Avoid using that as it will have a different feel and texture.
Milk powder Burfis should be refrigerated and will last for almost a week in the refrigerator.
In my opinion these burfi bars are moderately sweet. If you like your desserts very sweet, you can add an additional ¼ cup of sugar.
These burfis are gluten-free but not vegan. Since the main ingredient to make them is milk powder, it would be hard to replace it and make a vegan version.
Other easy Indian mithai recipes to try:
Recipe Card- Milk Powder Burfi
Easy Milk Powder Burfi recipe
Using just five key ingredients, including whole milk powder, milk, sugar, ghee, and a touch of aromatic elaichi powder, this recipe promises to bring the authentic taste of Indian sweets right into your kitchen. Whether you’re a beginner or an experienced cook, this recipe is easy to follow and guarantees a mouthwatering treat that will leave everyone craving for more.
16
servings5
minutes15
minutesIngredients
2 1/2 cups Whole Milk powder
3/4 cup Whole Milk
1 cup Sugar
2 tablespoons Ghee
1/4 teaspoon Cardamom powder
- Decoration
Slivered or chopped pistachios
Slivered or chopped almonds
Method
- Prepare an 8-inch square metal or glass pan by lining it with parchment paper. This is important for the easy removal of the burfi bars when set.
- To make the burfi, combine milk powder, sugar, and milk in a large flat bottom non-stick pan. Put the pan on low-medium heat and cook the mixture stirring almost constantly.
- Add ghee after 2 minutes of cooking. The mixture will be loose in the beginning but will start to thicken up after a few minutes of cooking.
- After about 10-12 minutes of cooking the mixture will start to leave the sides of the pan. Add cardamom powder and mix well. Do not cook too much further after this or the burfi will become hard.
- Immediately pour the hot burfi mix into the prepared pan. Spread the barfi mix with a spoon to even out the layer. Immediately sprinkle the nut toppings on the burfi and press it down with your fingers. Let it cool completely at room temperature before refrigerating it for 2-3 hours. Cut in 16 equal square pieces.
- Always keep burfis refrigerated in an airtight container until ready to eat.
Tips
- Mix the milk powder, milk, and sugar in the pan off the heat. The mix will be hard to move around at this stage so it’s easier to do it off the heat.
- It’s best to use a non-stick pan to make the burfis. It prevents sticking and is easier to stir.
- Pour the burfi mix immediately in the prepared pan immediately after it is done cooking. If you wait too long, it will begin to set.
- You can make a chocolate variation of the burfi by adding 3 tablespoons of unsweetened cocoa powder to the burfi mix. Cook as normal as directed in the recipe.
