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5 from 4 votes
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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

  1. Burfi stays good for weeks at room temperature
  2. If you follow the recipe burfi will set for sure. Pls avoid trying to cut within few 
  3. Ghee should be in melted liquid form
  4. If ghee solidifies due to your weather condition melt it and add liquid ghee to the burfi
  5. Always add powdered sugar after the mixture is completely cool avoid adding sugar to the hot mixture
  6. Preferably use store brought icing sugar. Corn starch in sugar helps for the burfi texture
  7. Adjust the sugar according to your preference but avoid using less than 1/3 cup
  8. Depending on your fridge temperature burfi can be cut after 45 minutes but before cutting check if it is firm enough 
  9. 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
  10. The shelf life of milk powder burfi is less when you use milk
  11. Saffron, rose essence or any other flavoring can be added for extra flavor
  12. Burfi needs to be cut after refrigerating for the best texture avoid cutting the burfi immediately
  13. Avoid cutting the burfi after refrigeration hours together, it might break while cutting 
  14. Though we haven't cooked the burfi you will get a firm burfi
  15. 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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