Master halwai-style milk burfi at home with 6 simple ingredients including milk powder, ghee, and cardamom. Soft, fudgy, and foolproof 20-minute recipe with expert tips to prevent sticking or burning. No mawa, no hassle of making sugar syrup, and no hours of stirring required!
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Milk burfi has been my absolute favorite Indian sweet for as long as I can remember. Growing up, my parents would always bring home a fresh box from our local halwai (sweet shop) for every celebration and festival.
When I moved to the US, I knew I had to find a reliable way to make it at home. But the classic process involves standing over a stove for hours patiently reducing gallons of milk into mawa-and during a busy festive week, nobody has time for that.
I needed a sustainable shortcut that didn't compromise on flavor or texture. This easy Milk Powder Burfi delivers that exact velvety, melt-in-your-mouth sweetness in just 20 minutes using 6 basic pantry ingredients-no specialized khoya, no sugar syrup, endless stirring, or guesswork required.
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Why This Recipe is a Keeper
- Quick & easy recipe: Halwai-style authentic taste in 20 minutes.
- Minimal ingredients: Just 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: Customize the 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 milk prevents the burfi from drying out 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 milk powder for the best, 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 the "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.
- Whisk until smooth: Add milk powder and sugar, and stir over low heat for 2-3 minutes until lump-free and smooth. Use a whisk if needed.
- Thicken into a paste: Keep stirring for about 5-6 minutes, scraping the sides of the pan regularly. The milk will thicken and turn into a glossy, thick paste (like condensed milk).
- Cook to form a dough (watch closely - do not overcook): Continue stirring continuously for another 5-6 minutes. The mixture will begin to leave the sides and base of the pan, and come together as a soft, non-sticky dough mass. Turn off the heat immediately and fold in ½ teaspoon cardamom powder.
- Shape, garnish & cool: Transfer the warm burfi dough into a parchment-lined baking dish. Use an offset spatula or the flat bottom of a measuring cup to smooth the top to a uniform ½-inch thickness. Scatter chopped pistachios on top and press gently into the dough. Let the pan rest on the countertop for 10 minutes.
- Set, cut and serve: Cover the pan with plastic wrap and refrigerate for 1 hour, or until set. Then run a knife around the pan to release it, and carefully transfer it to 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
Serve burfi 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, use a wider pan for even, consistent cooking.
How to Store & Freeze
Milk burfi stays fresh for up to a week when stored in an airtight container in the fridge.
You can freeze it 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, then add them to the mixture in step 3.
Recipe Tips & Notes
- Cooking time: Active time: 30 mins | Setting time: 1 hr in the fridge or 2 hrs at room temperature.
- Heat level: Keep the heat on 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, watch closely once the mixture turns into a soft dough so you don't overcook it.
- 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: Let the burfi set for 30 minutes before cutting. 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 into the mixture during the initial cooking process to make 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
Quick Milk Powder Burfi (Milk Barfi Recipe)
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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.
- Whisk until smooth: Add milk powder and sugar, and stir over low heat for 2-3 minutes until lump-free and smooth. Use a whisk if needed. Note: At this point, taste the mix and add more sugar if needed.
- Thicken into a paste: Keep stirring for about 5-6 minutes or so, scraping the sides of the pan regularly. The milk will thicken and turn into a glossy, thick paste (like condensed milk).
- Cook to form a dough (watch closely - do not overcook): Continue stirring continuously for another 5-6 minutes. The mixture will begin to leave the sides and base of the pan, and come together as a soft, non-sticky dough mass. Turn off the heat immediately and fold in ½ teaspoon cardamom powder.
- Shape, garnish & cool: Transfer the warm burfi dough into a parchment-lined baking dish. Use an offset spatula or the flat bottom of a measuring cup to smooth the top to a uniform ½-inch thickness. Scatter chopped pistachios on top and press gently into the dough. Let the pan rest on the countertop for 10 minutes.
- Set, cut and serve: Cover the pan with plastic wrap and refrigerate for 1 hour, or until set. 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.
Notes
- Cooking time: Active time: 30 mins | Setting time: 1 hr in the fridge or 2 hrs at room temperature.
- Heat level: Set the heat to medium-low while cooking. This prevents the milk solids from burning.
- Quality ingredients: For best results, use 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, watch closely as the mixture turns into a soft dough, so you don't overcook it.
- 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.
- Set before cutting: Let the burfi set for 1 hour in the refrigerator or 2 hours on the counter before cutting it.
- Turn this into Kesar Burfi: Soak 12 strands of saffron in 2 tablespoons of hot milk for about 20 minutes. Stir it into the mixture during the initial cooking process to make kesar burfi.
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