Traditional Indian Burfi Recipe – Ghee, Melon Seeds & Kewra Water

Last Updated on 4 months by Neha Deshmukh

Traditional Indian Burfi Recipe – Ghee, Melon Seeds & Kewra Water

Introduction

Oh, burfi! Just the name conjures up images of festive tables laden with sweets, doesn’t it? This particular burfi recipe is extra special to me. It’s the one my nani (grandmother) always made, and the aroma of ghee and cardamom instantly transports me back to her kitchen. It’s a little bit of effort, but trust me, the melt-in-your-mouth texture and delicate flavour are so worth it. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any burfi recipe. It’s a classic, made with simple ingredients but bursting with flavour. The combination of rich ghee, fragrant kewra water, and the subtle crunch of melon seeds is simply divine. It’s perfect for festivals, special occasions, or just when you need a little sweet treat to brighten your day. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this delicious burfi:

• 1 cup cornstarch (approximately 120g)
• 3.25 cups water (770ml)
• 2 cups sugar (400g)
• 0.25 teaspoon citric acid
• 6-7 tablespoons ghee (85-105g) – and a little extra for greasing!
• 2 tablespoons melon seeds (magaz) (approximately 20g)
• 0.5 tablespoon orange food color
• 1 teaspoon cardamom powder
• 1 splash kewra water

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Cornstarch – The Base of the Burfi
Cornstarch is key for that smooth, melt-in-your-mouth texture. Don’t substitute it with anything else, as it really is what gives burfi its signature consistency.

Ghee – Clarified Butter & Its Importance
Ghee is essential. It’s not just a fat; it adds a unique flavour that you won’t get with regular butter. If you’re unsure what ghee is, it’s clarified butter – you can find it in most Indian grocery stores, or even make your own!

Melon Seeds (Magaz) – A Traditional Touch
These add a lovely subtle crunch and a traditional flavour. You can find them at Indian grocery stores. If you can’t find them, you can substitute with chopped pistachios, but it won’t be quite the same.

Kewra Water – The Aromatic Secret
Kewra water has a unique, floral aroma that’s characteristic of Indian sweets. A little goes a long way!

Citric Acid – Balancing the Sweetness
Just a tiny bit of citric acid prevents the sugar from crystallizing and balances the sweetness beautifully.

Orange Food Color – Achieving the Perfect Hue
This is optional, of course! But a touch of orange food color gives the burfi a lovely, festive look.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the cornstarch and 3.25 cups of water until the cornstarch is completely dissolved. No lumps allowed!
2. In a non-stick pan, combine the 2 cups of sugar, 0.5 cups of water, and citric acid. Heat over medium heat, stirring until the sugar dissolves completely.
3. Now, lower the heat and slowly pour in the cornstarch mixture, stirring constantly. This is important to prevent lumps from forming. Keep stirring!
4. Continue cooking and stirring for about 8-14 minutes, until the mixture starts to thicken. It will go from watery to a porridge-like consistency.
5. This is where the ghee comes in! Add one tablespoon of ghee at a time, stirring well after each addition until it’s fully absorbed. Repeat this 6-7 times, until all the ghee is incorporated.
6. Add the orange food color, melon seeds, cardamom powder, and a splash of kewra water. Stir everything together well.
7. Now comes the patience part! Continue cooking for a total of 60-80 minutes, stirring frequently. The mixture will gradually become rubbery, and the ghee will start to separate from the edges of the pan.
8. To test if it’s ready, take a small portion and stretch it. If it elongates without breaking, it’s done!
9. Quickly transfer the mixture to an 8-inch square pan greased with ghee and lined with parchment paper. Spread it evenly.
10. Let it cool completely before cutting into squares.

Expert Tips

• Stirring is key! Seriously, don’t stop stirring, especially when you add the cornstarch.
• Low and slow: Cooking on medium-low heat prevents burning and ensures even cooking.
• Ghee separation: The ghee separating from the edges is a good sign – it means the burfi is almost ready.

Variations

• Pistachio Burfi: My friend, Priya, loves adding chopped pistachios instead of melon seeds. It’s a delicious twist!
• Chocolate Burfi: For a decadent treat, add a tablespoon of cocoa powder along with the cardamom.
• Rose Burfi: Substitute the kewra water with rose water for a floral, fragrant burfi.

Vegan Burfi Adaptation

You can make a vegan version by substituting the ghee with a vegan butter alternative. The flavour won’t be exactly the same, but it will still be delicious!

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free.

Adjusting the Sweetness Level

If you prefer a less sweet burfi, you can reduce the sugar to 1.5 cups.

Festival Adaptations (Diwali, Holi, etc.)

This burfi is perfect for any Indian festival! You can decorate it with silver leaf (vark) for a more festive look.

Serving Suggestions

Serve burfi at room temperature. It pairs beautifully with a cup of chai or a glass of milk.

Storage Instructions

Store burfi in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

What is Burfi and where does it originate from?

Burfi is a traditional Indian sweet made from milk solids, sugar, and flavourings. It originated in the Indian subcontinent and is popular across India, Pakistan, Bangladesh, and Nepal.

Can I use a different type of food coloring?

Yes, you can use any food coloring you like! Yellow or pink are also popular choices.

What can I substitute for Kewra Water if I can’t find it?

Rose water is the closest substitute for kewra water, though the flavour will be slightly different.

How do I know when the burfi is cooked to the right consistency?

The mixture should be rubbery and the ghee should be separating from the edges of the pan. The stretch test is also a good indicator – it should elongate without breaking.

Can this burfi be made with a different type of nut or seed?

Absolutely! Feel free to experiment with almonds, cashews, or any other nuts or seeds you like.