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SHELF LIFE OF BURFI

chocolate burfi can last for up to 1-2 weeks when stored in an airtight container in a cool, dry place, away from direct sunlight and moisture. You can even refrigerate the burfi.

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 a 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 reduce ghee

yes, but in that case texture of burfi might differ. You can save the excess ghee for other cooking.

CAN I MAKE VEGAN CHOCOLATE BURFI?

Traditionally, burfi is made with ghee, which is clarified butter, but you can substitute it with vegetable oil or coconut oil if you prefer a non-dairy option. the texture and flavor may be slightly different compared to the traditional recipe. The burfi may be less rich and have a different mouthfeel, but it can still be delicious.

CAN I REDUCE BUTTER?

Yes, you can adjust the butter or ghee according to your preference. My kids prefer soft and chewy chocolatey burfi . If you reduce the butter the texture of the Indian chocolate cake with turn hard accordingly.

CAN I SKIP NUTS?

Yes, you can skip mixed nuts and prepare Khajar halwa in that case reduce the sugar accordingly.

tips for perfect burfi

always cook one string consistency sugar syrup
make sure to cook till soft ball else it will be chewy

INGREDIENTS

milk mixture

1/3 cup Milk powder

1/3 cup melted butter or ghee

1/4 teaspoon vanilla extract

burfi

2 tablespoon + 1/2 tablespoon water

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

1/8 teaspoon vanilla extract

Nuts of your choice

how to make vanilla burfi with step by step pictures

Place parchment paper on a tray or plate

sprinkle nuts of your choice

add milk powder, ghee and vanilla extract in a mixing bowl

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

Add water and bring to boil

Furthermore, add sugar; mix well and cook

Cook till you get one-string consistency

Turn off the stove
Add the prepared mixture; mix well

Turn to low- medium flame, and add vanilla extract; mix well

cook till the mixture boils well

Grease your hands and try to roll.soft ball - soft burfi. Hard ball- hard burfi

Transfer and sprinkle pistachios; let it set

tilt and save the excess ghee

Use a sharp knife and cut to the desired size