Milk Burfi

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Easy recipe for Burfi, or Milk Burfi, a classic melt-in-your-mouth Indian fudge made with milk, milk powder, sugar, ghee, cardamom, and nuts.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: pieces

Calories: 143kcal

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.

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.

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.