Burfi Recipe

5 from 5 votes

This Burfi Recipe or Milk Fudge is made by reducing whole milk mixed with dry milk/milk powder. It is a must try on festive occasions.

Prep Time5

Cook Time20

Setting Time1

Total Time25

Course: Dessert

Cuisine: American

Servings: Pieces

Calories: 125kcal

Author: Neha

Equipment

1 Heavy Bottomed Pan (non-stick preferably)
1 Baking Tin/Cake Tin (to set barfi)

Ingredients

1 Cup Whole Milk
2 Cups Milk Powder/Dry Milk (Full Fat, I use Nestle)
2 Tablespoons Ghee (Clarified Butter)
⅓ Cup Powdered Sugar
½ teaspoon Cardamom Powder

For Topping and Decoration: (Optional but cute!)

1-2 Sliver Leaf (edible)
2-3 Tablespoons Slivered Pistachios/Almonds
1 teaspoon Saffron Strands

US Customary - Metric

Instructions

Add 1 tablespoon of ghee/clarified butter and milk to a heavy bottomed pan (preferably non-stick) over low-medium heat. Slowly add 2 cups of milk powder in pan and keep stirring continuously to get rid of lumps.
Once the milk powder is all mixed in, keep stirring over medium flame for about 10 minutes using a spatula and the milk will begin to thicken. This step will take about 10-12 minutes depending on your pan, pan size and the temperature you cook it on.
Now turn the flame to low, add remaining ghee and keep stirring the thickened milk till it forms a soft dough. This should take another 5-6 minutes.
Once a soft dough is formed, take pan off the flame and allow it to cool down. Once the dough cools down, test its consistency by rolling a small amount of dough in greased hands. If you are able to roll the dough and it doesn't stick to your hands, it is the right consistency.
If the dough feels sticky to the touch, put it back in pan and place the pan over flame again. Continuously stir and cook again on low flame for 3-4 minutes.
Do not add sugar to the dough, till you are able to form a ball out of it that doesn't stick to your hands. After your soft non-sticky dough has cooled down, add and mix cardamom powder and ⅓ cup of sugar to it.
Let the dough rest for 4-5 minutes after mixing it. The mixture will dry out during this time and won't be sticky any longer.
Now there are two ways to form barfi. One you can roll the dough between two parchment papers till it achieves ½-¾ of an inch thickness. Top with toppings, press them slightly and cut into squares/rectangles or shapes of choice.
Or you can set barfi in a parchment lined cake tin (approximately 8x8 inches) and allow the dough to set in it. Top with nuts, sliver leaf and saffron and press the nuts into the dough slightly.
Cover and place the tin in refrigerator to speed up the setting process. Invert the set barfi on a cutting board and cut into rectangles or desired shapes of choice using a sharp knife. Enjoy!

Notes

Whole Milk Powder: I have notices super stores generally carry reduced fat dry milks. You can easily find full fat milk powder at Indian grocery stores or at Amazon.

Milk: Do not use reduced fat milk while making this sweet. Reduced fat milk contains more water and you will need to reduce it for longer. Also you will end up with less mixture in that case.

Nutrition