Bournvita Burfi Recipe – Easy Milk Powder Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Bournvita Burfi Recipe – Easy Milk Powder Indian Sweet

Hey everyone! If you grew up in India, chances are you have a serious soft spot for Bournvita. It was a staple in my childhood – a quick energy boost with milk after school, a comforting drink when I was feeling under the weather… and now, it’s the star of this incredibly easy and delicious burfi recipe! This Bournvita burfi is a delightful little sweet that comes together in under 20 minutes, and it’s perfect for festivals, special occasions, or just a little everyday treat.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s unbelievably simple – seriously, even if you’re new to Indian sweets, you can nail this one. It uses ingredients you probably already have in your pantry. And most importantly? It tastes amazing. The unique malted flavour of Bournvita combined with the richness of milk powder and ghee is just heavenly. Plus, it’s a fantastic way to use up any leftover Bournvita!

Ingredients

Here’s what you’ll need to make these melt-in-your-mouth burfis:

• 1 cup milk powder (about 100g)
• 2 tablespoons Bournvita (about 16g)
• 1 tablespoon hot water (15ml)
• 0.25 cup sugar (50g)
• 0.33 cup milk (80ml)
• 0.125 cup ghee (30ml) – that’s about 4 tablespoons
• 1 tablespoon mixed chopped nuts (about 10g) – almonds, pistachios, cashews work beautifully!

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Bournvita: This is the star! It’s a malted milk drink popular in India, and it gives the burfi its signature flavour. You can usually find it in Indian grocery stores or online.
• Milk Powder: I recommend using a good quality full-fat milk powder for the best texture and flavour. It really contributes to the richness of the burfi.
• Ghee: Ghee is clarified butter, and it adds a wonderful nutty aroma and flavour. If you don’t have ghee, you can use regular butter, but ghee really elevates the taste.
• Sugar: Granulated sugar works perfectly fine here. Some people prefer using powdered sugar for a smoother texture, but it’s not essential.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dissolve the Bournvita in the hot water. Stir until it’s completely smooth – no lumps allowed! Set this aside.
2. In a non-stick pan, heat the ghee and milk over low to medium heat. Whisk them together really well until they’re nicely combined.
3. Now, add the milk powder and sugar to the pan. Keep whisking! This is important to prevent any lumps from forming.
4. Pour in the Bournvita mixture and continue whisking until everything comes together into a smooth, beautiful batter.
5. Now comes the patience part. Cook the mixture on low heat, stirring constantly. It will start to thicken and pull away from the sides of the pan. This usually takes about 8-10 minutes.
6. Once it reaches that lovely, thick consistency, quickly transfer the mixture to a greased tray (I use a small square or rectangular one). Use a spatula to level it out evenly.
7. Sprinkle the chopped nuts over the top and gently press them into the burfi.
8. Let it cool completely and set – this usually takes about 30-60 minutes. Once it’s firm, cut it into squares and enjoy!

Expert Tips

• Don’t rush the cooking process! Low and slow is the key to getting the right consistency.
• Constant stirring is your friend. It prevents sticking and ensures a smooth burfi.
• Grease your tray well! This will make it much easier to remove the burfi.
• If you find the mixture is getting too thick too quickly, add a splash more milk.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan butter instead of ghee and milk. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the label on your Bournvita to be sure.
• Spice Level: My grandma always added a pinch of cardamom powder to her burfi. It adds a lovely warmth and fragrance. About ¼ teaspoon is perfect.
• Festival Adaptations: During Diwali, I like to add a few strands of saffron to the mixture for a touch of luxury. For Holi, you could even add a tiny bit of food colouring to make it festive!

Serving Suggestions

These burfis are delicious on their own with a cup of chai. They also make a lovely addition to an Indian sweets platter. My kids love them as an after-school snack!

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for a longer shelf life, but it might become a little firmer.

FAQs

Let’s answer some common questions:

• What is Bournvita and where can I find it? Bournvita is a malted milk drink popular in India, known for its rich flavour and energy-boosting properties. You can find it in most Indian grocery stores or online retailers.
• Can I use a different malt drink instead of Bournvita? While you could try, the flavour won’t be quite the same. Bournvita has a unique taste that really makes this recipe special.
• How do I know when the burfi is cooked to the right consistency? The mixture should be thick and pulling away from the sides of the pan. It should also form a soft ball when you try to roll a small piece between your palms.
• Can I make this burfi ahead of time? Absolutely! You can make it a day or two in advance and store it in an airtight container.
• What is the best way to cut the burfi neatly? Run a knife under hot water and wipe it dry before each cut. This will help you get clean, even squares.

Enjoy making (and eating!) this delicious Bournvita burfi. Let me know how it turns out in the comments below!