Milk Burfi is a classic rich Indian sweet made with milk, ghee, milk powder, sugar, and cardamom, often garnished with nuts. This soft, fudgy, melt-in-your-mouth dessert is a festival favorite, especially during Diwali and Holi. Enjoy this easy and simplified 30-minute recipe!
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Why This Recipe Rocks
- 30-minute recipe: Quick and easy dessert with an authentic taste.
- Minimal ingredients: You only need 6 ingredients, most of which are pantry staples.
- Perfect for celebrations and gifting: It's a crowd-pleasing festive treat that's always a hit at gatherings and perfect for gifting.
- Versatile: You can customize this easy recipe and adjust sweetness or make it nut-free.
Let's make this delectable milk powder burfi using my easy recipe. Let's get started!
What is Burfi?
Burfi is a classic northern Indian sweet fudge made with milk, sugar, ghee, cardamom, and nuts. Also known as "Burfi," "Plain Burfi," "Mawa Burfi," or "Khoya Burfi," it is known for its rich, creamy, and melt-in-your-mouth taste.
Ingredients - Notes & Substitutions
Here's a list of milk burfi ingredients with flavor notes and closest substitutions:
- Ghee: Adds a rich flavor and helps bind the mixture. I prefer using homemade ghee or any good brand available in the store
- Milk: A little bit of milk prevents the burfi from drying and keeps it moist. Whole milk or 2% fat works well. I don't recommend fat-free milk.
- Milk Powder: This forms the base for this burfi, giving it a rich, creamy texture. Use full-fat for the best and creamiest results.
- Sugar: Adjust according to your sweetness preference. The quantity listed in this recipe results in moderate sweetness (traditional taste).
- Cardamom Powder: Provides a fragrant, warm flavor. Use homemade cardamom powder for the best flavor. Method listed in "notes section".
- Pistachios (Optional): For garnishing and added crunch, you can swap them for sliced almonds or even skip them.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Burfi
Here are the step-by-step directions and photos on how to make Burfi with milk powder:
- Prepare the pan: Smear a drop of ghee in the center of a baking dish, line it with parchment paper, and set it aside. The ghee helps the paper stick to the pan.
- Mix ingredients: Place a heavy-bottom pan on the stove, turn on the heat to medium-low, and add ghee and milk. Add milk powder and sugar, and stir continuously with a whisk until the mixture becomes smooth and lump-free.
- Thicken milk: Switch to a spatula and keep stirring for another 5-6 minutes, scraping the sides of the pan. Taste the mix and add more sugar if desired. If adding sugar, cook off the excess liquid.
- Add cardamom: Turn off the heat when the mixture forms a soft dough and starts to pull away from the sides (about 10-12 minutes). Stir in the cardamom powder and mix well.
- Set the burfi: Transfer the dough to the prepared baking dish. Flatten it into ½-inch thickness, and smoothen the top with a spatula.
- Garnish with nuts: Sprinkle chopped pistachios or almonds on top. Using the back of the spatula, gently press them into the dough.
- Set and cut: Let the burfi set for 2 hours. After that, run a knife around the pan to release it, and carefully transfer it onto a cutting board. Using a clean, sharp knife, cut it into 16 squares.
Cutting Tip
To ensure smooth cuts and prevent crumbling, wipe the knife with a wet kitchen towel in between cuts.
Serving Suggestion
Burfi is typically served at room temperature. Serve it with a hot cup of chai or pair it with other Indian sweets like ladoo and rabdi for a festive platter.
Multiply the quantity and include it in a Diwali or holiday sweets box for gifting.
Multiplying This Recipe
If you're multiplying the recipe, be sure to use a wider pan for even and consistent cooking.
How to Store & Freeze
Milk burfi stays fresh for up to a week when stored in an airtight container in the fridge.
It can be frozen for up to a month. For best results, thaw it overnight in the fridge, then leave it out on the counter for 30 minutes before serving.
Try a Variation: Kesar Burfi
For a saffron-flavored burfi, soak a few saffron strands in warm milk for about a minute and add to the mixture in step 3.
Recipe Tips & Notes
- Heat level: Ensure the heat is set to medium-low while cooking. This prevents the milk solids from burning.
- Quality ingredients: For best results, use a good quality brand of milk powder, such as Nido. Use full-fat milk and milk powder for a creamy texture. This recipe will not work with fat-free products.
- Don't overcook: For soft, creamy burfis, be watchful once the mixture turns into a soft dough, so you don't overcook the burfi mixture.
- Know when it's done: The burfi mixture is done cooking when it turns into a soft dough, stops sticking, and pulls away from the pan (moves freely).
- Cutting tip: To ensure smooth cuts and prevent crumbling, wipe the knife with a wet kitchen towel between cuts.
- Multiplying the recipe: If you multiply this recipe, the cooking time will increase since you'll have to stir longer to form the soft dough. Use a wider pan for even cooking.
- Nut or Nut-free: You can customize this milk burfi by substituting the pistachios with nuts of choice, like almonds or cashews. To make a nut-free burfi, skip the nuts altogether.
- Setting time: It is important to let the burfi set for 30 minutes before cutting it. If you're in a rush, refrigerate it for 15 minutes before cutting.
- Turn this into Kesar Burfi: Soak 12 strands of saffron in 2 tablespoons of hot milk for about 20 minutes. Stir it in the mixture towards the initial cooking process and turn this into kesar burfi.
Frequently Asked Questions
Yes, you can substitute milk powder with almond or coconut powder and use vegan butter instead of ghee.
If your burfi remains soft, it might need more cooking. Stir the mixture for a few more minutes until it thickens properly before setting.
Reader's Favorite Indian Sweets
These recipes are part of the Indian Dessert Recipes Collection:
📖 Recipe
Milk Burfi
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Video
Equipment
Ingredients
- ¼ cup ghee
- ½ cup milk whole or 2%
- 2 cup milk powder full-fat
- ½ cup sugar
- ½ teaspoon cardamom powder
- 2 tablespoons raw pistachio finely chopped or sliced
Instructions
- Mix Ingredients: Place a deep, wide fry pan or kadai on the stove and add in ghee and milk. Turn the flame on low heat.
- Add milk powder & sugar: Add in milk powder along with sugar, and stir until the mixture is smooth and free of any lumps. Use a whisk if needed. Note: At this point, taste the mix and if needed, add more sugar to taste.
- Thicken milk: Keep stirring continuously for another 5 minutes or so, scraping the sides of the pan regularly as the milk thickens and starts turning into a paste.
- Cook to form a dough: Continue cooking while stirring for another 5 minutes or so, until the milk forms into a soft dough and stops sticking to the pan. Turn off the heat. Stir in cardamom powder and mix well.
- Shape dough: Transfer the burfi dough into a parchment-lined baking dish. Using your spatula, flatten it and shape it evenly maintaining a ½-inch thickness.
- Top with nuts: Top with chopped nuts. Using the back of a spoon gently press them into the dough.
- Set, cut and serve: Let the burfi set for about 2 hours. After that, run a knife around it to detach it from the pan. Invert it onto a cutting board, nuts side down. Using a clean sharp knife, cut it in 16 squares.
Notes
- Heat level: Ensure the heat is set to medium-low while cooking. This prevents the milk solids from burning.
- Quality ingredients: For best results, use a good quality milk powder, such as Nido. Use full-fat milk and milk powder for a creamy texture. This recipe will not work with fat-free products.
- Don't overcook: For soft, creamy burfis, be watchful once the mixture turns into a soft dough, so you don't overcook the burfi mixture.
- Know when it's done: The burfi mixture is done cooking when it turns into a soft dough, stops sticking, and pulls away from the pan (moves freely).
- Cutting tip: For smooth cuts and to prevent crumbling, wipe the knife with a wet kitchen towel in between cuts.
- Multiplying the recipe: If you multiply this recipe, the cooking time will increase since you'll have to stir longer to form the soft dough. Use a wider pan for even cooking.
- Nut or Nut-free: You can customize this milk burfi by substituting the pistachios with nuts of choice, like almonds or cashews. To make a nut-free burfi, skip the nuts altogether.
- Setting time: It is important to let the burfi set for 30 minutes before cutting it. If you're in a rush, refrigerate it for 15 minutes before cutting.
- Turn this into Kesar Burfi: Soak 12 strands of saffron in 2 tablespoons of hot milk for about 20 minutes. Stir it in the mixture towards the initial cooking process and turn this into kesar burfi.
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