Saffron Milk Powder Burfi Recipe – Easy Indian Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Saffron Milk Powder Burfi Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re craving a little sweetness and a whole lot of flavor, you’ve come to the right place. Today, I’m sharing my go-to recipe for Saffron Milk Powder Burfi. It’s unbelievably easy to make, requires minimal ingredients, and is always a crowd-pleaser. I first made this for Diwali a few years ago, and it’s been a tradition ever since!

Why You’ll Love This Recipe

This burfi is special. It’s creamy, fragrant, and melts in your mouth. Plus, it’s so much simpler than traditional burfi recipes that involve hours of stirring and precise sugar syrup techniques. This version uses milk powder, making it quick and foolproof – perfect for when you want a delicious Indian sweet without spending all day in the kitchen. It’s a delightful treat for festivals, celebrations, or just a cozy afternoon with chai.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup milk powder (about 100g)
• ½ cup cream (about 120ml)
• ¼ cup sugar (about 50g)
• A pinch of powdered cardamom
• A few saffron strands
• 2 tsp warm milk
• As needed chopped almonds, pistachios, or chocolate chips for garnish

Ingredient Notes

Let’s talk ingredients! Using a good quality milk powder really makes a difference. I prefer a full-fat milk powder for the richest, creamiest burfi.

Saffron is the star here, so don’t skimp! A little goes a long way in adding that beautiful color and delicate flavor. I usually get mine from a local Indian grocery store to ensure it’s fresh.

Burfi variations are endless across India. Some regions add nuts inside the burfi, while others prefer a simple, unadulterated flavor. Feel free to experiment and make it your own! You can also adjust the sweetness to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s infuse that saffron. Soak the saffron strands in 2 tsp of warm milk and set it aside. This will release all its beautiful color and aroma.
2. In a non-stick pan, combine the milk powder and cream. Mix well with a spatula, ensuring there are no lumps.
3. Now, cook the mixture on low heat for about 7-8 minutes. Keep stirring constantly! You want it to thicken to a dough-like consistency. Patience is key here.
4. Add the saffron-infused milk and powdered cardamom. Continue cooking for another 7-8 minutes, stirring continuously. The mixture will start to come together and leave the sides of the pan.
5. To test if it’s ready, take a small portion and roll it into a ball. If it holds its shape and doesn’t stick to your hands, it’s done! Remove from the heat.
6. Let the mixture cool slightly – just enough so you can handle it. Then, knead in the sugar until it’s fully incorporated.
7. Shape the mixture into small balls, flatten them slightly, and garnish with your choice of chopped almonds, pistachios, or even chocolate chips! My kids love the chocolate chip version.
8. Finally, store in an airtight container. But honestly, it rarely lasts more than a day in my house!

Expert Tips

• Low and Slow: Cooking on low heat is crucial to prevent the burfi from burning.
• Non-Stick Pan: A good non-stick pan is your best friend for this recipe.
• Constant Stirring: Don’t walk away! Constant stirring ensures even cooking and prevents sticking.
• Consistency is Key: The burfi should be firm enough to hold its shape but still soft and creamy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk powder and cream! Coconut cream works beautifully for a rich, dairy-free burfi.
• Sugar-Free Adaptation: Substitute the sugar with your favorite sugar substitute, like erythritol or stevia. Adjust the amount to your taste.
• Spice Level: My friend, Priya, loves adding a tiny pinch of nutmeg along with the cardamom for a warmer flavor. Feel free to experiment!
• Festival Adaptations: For Diwali, I like to make mini burfis and arrange them beautifully in a gift box. During Holi, a sprinkle of edible silver leaf (varak) adds a festive touch.

Serving Suggestions

Burfi is best enjoyed with a cup of hot chai or a glass of cold milk. It’s also a lovely addition to any Indian sweets platter. I often serve it after dinner as a little treat.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3 days. However, it’s best consumed fresh for the most delicious flavor and texture.

FAQs

Let’s answer some common questions:

What type of milk powder works best for burfi? Full-fat milk powder is ideal for the creamiest results.

Can I make burfi ahead of time? Yes, you can! Just store it in an airtight container. It might become slightly firmer over time.

How do I prevent burfi from becoming too hard? Don’t overcook the mixture. It should be firm but still slightly soft when you remove it from the heat.

What is the best way to store homemade burfi? An airtight container at room temperature is best.

Can I add other flavors to this burfi, like rosewater? Absolutely! A teaspoon of rosewater added along with the saffron milk will create a beautiful and fragrant rose burfi.

Enjoy making this delicious Saffron Milk Powder Burfi! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!