Here’s a classic Burfee (Barfi) recipe—a popular South Asian sweet made from milk solids. This version is simple and works without khoya (mawa), using milk powder instead.
🍬 Easy Milk Powder Burfee
🧾 Ingredients
- 2 cups full cream milk powder
- 1 cup milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup ghee (clarified butter)
- 1/2 tsp cardamom powder
- 1–2 tbsp chopped nuts (pistachios, almonds)
- Optional: few drops rose water or saffron strands
👨🍳 Instructions
1. Prepare the mixture
In a non-stick pan, add milk, sugar, and ghee. Heat on low-medium until sugar dissolves.
2. Add milk powder
Lower the flame and slowly add milk powder while stirring continuously to avoid lumps.
3. Cook until thick
Keep stirring. The mixture will gradually thicken and start leaving the sides of the pan. This usually takes 8–12 minutes.
4. Flavor it
Add cardamom powder (and saffron or rose water if using). Mix well.
5. Set the burfee
Transfer mixture into a greased tray or plate. Smooth the top with a spatula.
Sprinkle chopped nuts on top and gently press them in.
6. Cool & cut
Let it cool for 1–2 hours at room temperature or refrigerate for faster setting. Cut into squares or diamonds.
💡 Tips
- Don’t overcook or it will become dry and crumbly.
- Stir constantly once milk powder is added to avoid burning.
- For richer burfee, increase ghee slightly.
If you want, I can also give you:
- 🍫 Chocolate burfee version
- 🥥 Coconut burfee
- 🥛 Traditional khoya burfee (authentic mithai shop style)
