Last Updated on 2 months by Neha Deshmukh

Saffron Tutti Frutti Burfi Recipe – Authentic Indian Milk Sweet

Introduction

Oh, Burfi! Just the name conjures up images of festive tables laden with sweets, doesn’t it? This Saffron Tutti Frutti Burfi is a classic for a reason – it’s creamy, subtly sweet, and bursting with the bright colors and flavors of tutti frutti and saffron. I remember making this for the first time during Diwali, and honestly, it disappeared within minutes! It’s surprisingly easy to make, and I’m so excited to share my family’s recipe with you. Get ready to impress everyone with this authentic Indian milk sweet!

Why You’ll Love This Recipe

This Saffron Tutti Frutti Burfi is more than just a sweet treat. It’s a little piece of Indian tradition. Here’s why you’ll adore it:

• Easy to make: No complicated techniques, just simple steps.
• Rich and creamy: The combination of milk, milk powder, and butter creates a melt-in-your-mouth texture.
• Festive and colorful: The saffron and tutti frutti make it visually appealing, perfect for celebrations.
• Deliciously fragrant: The cardamom and saffron create an aromatic experience.
• Perfect gifting option: Homemade burfi is always a cherished gift!

Ingredients

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

• 2 tablespoons unsalted butter
• ¼ cup milk (120ml)
• 2 cups milk powder (approx. 200g)
• 1 cup powdered sugar (approx. 120g)
• ¼ teaspoon cardamom powder
• Few saffron strands
• 2 teaspoons milk (for blooming saffron)
• ½ cup tutti frutti (approx. 75g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

Saffron Strands: Quality and Blooming

Saffron is the star here, so quality matters! Look for deep red strands. Blooming it in warm milk (about 2 teaspoons) releases its color and flavor beautifully. Don’t skip this step!

Milk Powder: Choosing the Right Kind

Full-fat milk powder works best for a richer, creamier burfi. It really contributes to that classic texture.

Cardamom Powder: Freshness and Aroma

Freshly ground cardamom powder is always best. If you can, grind the pods yourself for the most fragrant burfi. A little goes a long way!

Tutti Frutti: Regional Variations & Homemade Options

Tutti frutti adds a lovely chewiness and color. You can find it easily in Indian grocery stores. My grandmother used to make her own by candying fruits – a bit of a project, but so worth it if you’re feeling ambitious!

Ghee vs. Butter: Impact on Flavor & Texture

Traditionally, ghee (clarified butter) is used. It adds a nutty flavor and slightly different texture. But unsalted butter works perfectly well and is more readily available.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, infuse the saffron strands in 2 teaspoons of warm milk and set it aside. This lets the saffron release all its beautiful color and flavor.
2. Melt the butter in a heavy-bottomed pan. Add the milk, milk powder, powdered sugar, and cardamom powder.
3. Mix everything together really well, ensuring there are no lumps. It will seem dry at first, but keep stirring!
4. Now, cook the mixture on medium-low heat for about 5 minutes, stirring constantly. Then, reduce the heat to low and continue cooking for another 6 minutes, or until the dough starts to come together and doesn’t stick to the pan anymore. This is the key step – patience is your friend!
5. Divide the dough. Take about ½ cup of the dough and mix it with the saffron milk and tutti frutti. This will be your colorful filling.
6. Roll the main dough into a rectangle on a sheet of parchment paper. It helps to place another sheet of parchment on top while rolling.
7. Spread the tutti frutti filling along one edge of the rectangle.
8. Carefully roll the dough tightly, like a Swiss roll.
9. If you like, wrap the roll in edible silver leaf (vark) for a traditional touch. It’s optional, but it looks beautiful!
10. Refrigerate the roll for at least 3-4 hours, or even overnight, to firm up.
11. Once chilled, slice the roll into ½-inch pieces. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect burfi:

Achieving the Perfect Dough Consistency

The dough should be smooth and not sticky. If it’s too sticky, cook it for a little longer. If it’s too dry, add a teaspoon of milk at a time.

Preventing Sticking During Cooking

Use a heavy-bottomed pan and stir constantly. Seriously, don’t walk away! Scraping the bottom and sides of the pan prevents sticking and ensures even cooking.

Rolling and Shaping Techniques

Parchment paper is your best friend when rolling. It prevents the dough from sticking and makes it easier to transfer.

Working with Silver Leaf (Vark)

Silver leaf is delicate, so handle it gently. Use clean, dry hands.

Ensuring Clean Slices

Use a sharp, clean knife to slice the chilled roll. You can dip the knife in warm water and wipe it clean between each slice for even cleaner cuts.

Variations

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

Vegan Burfi Adaptation

Substitute the butter with vegan butter and the milk with plant-based milk (like almond or soy).

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your milk powder and tutti frutti are certified gluten-free if you have a severe allergy.

Adjusting Sweetness Levels

Reduce the powdered sugar to ¾ cup if you prefer a less sweet burfi.

Spice Level Variations (Adding Nutmeg or Cloves)

A pinch of nutmeg or cloves adds a warm, comforting flavor. My friend loves adding a tiny bit of nutmeg!

Festival Adaptations (Holi, Diwali)

For Holi, you can use natural food coloring to create vibrant, multi-colored burfi. For Diwali, the silver leaf adds a festive touch.

Serving Suggestions

Burfi is delicious on its own, but here are a few ways to enjoy it:

• Serve with a cup of chai (Indian tea).
• Offer it as part of a festive sweet platter.
• Pair it with a glass of cold milk.
• Simply enjoy it as a sweet treat after a meal!

Storage Instructions

Store the burfi in an airtight container in the refrigerator for up to 5 days. It tends to dry out a bit over time, so it’s best enjoyed fresh.

FAQs

Let’s answer some common questions:

What is Burfi and its origins?

Burfi is a traditional Indian sweet made from milk solids, sugar, and often flavored with cardamom, saffron, or nuts. Its origins can be traced back centuries, and it’s a staple in Indian celebrations.

Can I make Burfi without milk powder?

It’s tricky, but you can try using khoya (mawa), which is solidified milk. You’ll need to adjust the cooking time and liquid accordingly.

How do I know when the Burfi dough is cooked properly?

The dough will start to come together, lose its stickiness, and form a soft ball. It should pull away from the sides of the pan.

What is the purpose of saffron in this recipe?

Saffron adds a beautiful color, aroma, and subtle flavor to the burfi. It’s a luxurious ingredient that elevates the taste.

Can I use different types of dried fruits instead of Tutti Frutti?

Absolutely! Chopped pistachios, almonds, or cashews are delicious alternatives.

How long does Burfi stay fresh?

Burfi stays fresh for up to 5 days when stored in an airtight container in the refrigerator.

Is it possible to freeze Burfi?

Yes, you can freeze burfi for up to a month. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. Thaw in the refrigerator before serving.