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No-cook easy Diwali sweet

A few days back I prepared milk peda for Navaratri. I scooped some extra milk powder, so instead of putting back in the box I thought of making laddu. I added extra ghee, but I lost the consistency. I didn't want to waste it. I just kept the mixture in the fridge and after 1 hour I tasted it. It was so delicious. My family couldn't believe it when I said it was a fixer sweet. I want to document the recipe before I forget. Tried it again and yes this recipe is a keeper.

Do I need this much ghee for the Milk powder burfi?

If you are planning to cook the burfi, you can add 1/4 cup of milk instead of 1/2 cup of ghee, and additional 1/4 cup of ghee. For no-cook milk powder burfi, we need lot of ghee to hold the burfi.

How do I make burfi if I am planning to use milk?

In a heavy-bottomed pan add 1/4 cup of ghee, 1/4 cup of milk, 1 cup of milk powder, and 1/2 cup of sugar. Cook till you get a nonsticky dough. Cool and cut

Should I use hot ghee for milk powder burfi?

It is preferred to add melted ghee (liquid form ) for the burfi. In my place ghee tends to solidify due to weather conditions. If that's the case for you melt ghee in the microwave for few seconds and add. If you just prepared ghee from butter use that directly. Ghee can be at room temperature but it should be completely melted and be in a liquid state.

Can I use homemade powdered sugar for malai burfi?

Store-bought powdered sugar will have the cornstarch which helps with the burfi's texture. If you prefer no-cook burfi use icing sugar instead of grinding sugar at home.

Can I reduce the amount of sugar?

You can use 1/3 cup to 1/2 cup of sugar for this burfi. Avoid using less sugar compared to the specified quantity as it might affect burfi texture

Is it mandatory to refrigerate before cutting the burfi?

Yes, since we have not cooked the burfi it is very important to refrigerate at least 40 minutes before cutting the burfi. The time may slightly vary depending on the fridge's coolness, but cut the burfi only after it becomes firm. Always grease the knife with ghee before cutting

Can I melt the butter in the microwave and use it for milk Burfi?

Melted butter tastes different compared to melted ghee. If you like melted butter flavor you can use it. I personally like ghee flavor.

Can I add water instead of ghee?

No, pls avoid water as it won’t give the perfect texture for Burfi.

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Ingredients

1 cup Milk powder
1/2 cup melted ghee
1/2 cup Powdered sugar | Icing sugar adjust according to your taste
1/4 teaspoon cardamom powder
Nuts of your choice
Pinch salt

Instructions

Place parchment paper on a tray or plate. Grease the paper with little ghee
Take 1 cup of milk powder in a wide mixing bowl
Add 1/4 cup of melted ghee and 1/4 teaspoon of cardamom powder
Mix well and make sure the ghee is well blended with the milk powder and the mixture is lump-free
Add 1/4 cup of melted ghee and mix well. If the melted ghee is warm wait till the mixture is completely cool
After the mixture is cool add 1/2 cup of powdered sugar and mix well
Transfer the content into the tray and level it
Sprinkle nuts of your choice and refrigerate the milk burfi for at least one hour
Grease the knife with little ghee and cut the burfi

Video

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Notes

Burfi stays good for weeks at room temperature
If you follow the recipe burfi will set for sure. Pls avoid trying to cut within few
Ghee should be in melted liquid form
If ghee solidifies due to your weather condition melt it and add liquid ghee to the burfi
Always add powdered sugar after the mixture is completely cool avoid adding sugar to the hot mixture
Preferably use store brought icing sugar. Corn starch in sugar helps for the burfi texture
Adjust the sugar according to your preference but avoid using less than 1/3 cup
Depending on your fridge temperature burfi can be cut after 45 minutes but before cutting check if it is firm enough
If you want to cut down ghee use warm milk instead-but in that case you might have to cook for a few minutes to get the right consistency
The shelf life of milk powder burfi is less when you use milk
Saffron, rose essence or any other flavoring can be added for extra flavor
Burfi needs to be cut after refrigerating for the best texture avoid cutting the burfi immediately
Avoid cutting the burfi after refrigeration hours together, it might break while cutting
Though we haven't cooked the burfi you will get a firm burfi
After cutting the burfi you can keep them at room temperature but if you are refrigerating keep it at room temperature for a few minutes before consuming

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Ingredients:

1 cup Milk powder

1/2 cup melted ghee

1/2 cup Powdered sugar | Icing sugar (adjust according to your taste)

1/4 teaspoon cardamom powder

Nuts of your choice

Pinch salt

How to make Milk powder burfi with step by step pictures:

Place parchment paper on a tray or plate. Grease the paper with some ghee
Take 1 cup of milk powder in a wide mixing bowl

Add 1/4 cup of melted ghee and 1/4 teaspoon of cardamom powder

Mix well and make sure the ghee is well blended with the milk powder and the mixture is lump-free

Add 1/4 cup of melted ghee and mix well. If the melted ghee is warm wait till the mixture is completely cool

After the mixture is cool add 1/2 cup of powdered sugar and mix
Always add powdered sugar after the mixture is completely cool avoid adding sugar to the hot mixture
Preferably use store bought icing sugar. Corn starch in sugar helps for the burfi texture

Transfer the contents into the tray and level it

Sprinkle nuts of your choice and refrigerate the milk burfi for at least one hour
Touch and see if the burfi is firm enough to cut

Grease the knife with some ghee and cut the burfi

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