Authentic Milk Powder Burfi Recipe – Easy Indian Sweet with Saffron & Nuts

Last Updated on 4 months by Neha Deshmukh

Authentic Milk Powder Burfi Recipe – Easy Indian Sweet with Saffron & Nuts

Hey everyone! If you’re craving a classic Indian sweet that’s surprisingly easy to make, you’ve come to the right place. This Milk Powder Burfi recipe is a family favorite, and I’m so excited to share it with you. It’s perfect for festivals, celebrations, or just when you need a little something sweet with your chai. I first made this for Diwali a few years ago, and it was a huge hit – everyone asked for the recipe!

Why You’ll Love This Recipe

This Milk Powder Burfi is special for a few reasons. It’s incredibly quick to put together – seriously, under 30 minutes! Plus, it doesn’t require any complicated techniques or hard-to-find ingredients. The texture is wonderfully grainy and melts in your mouth, and the saffron and nuts add a beautiful aroma and flavor. It’s a guaranteed crowd-pleaser, and honestly, it’s just so satisfying to make.

Ingredients

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

• 1 cup milk powder (about 100g)
• ¼ cup ghee (about 60ml)
• ¼ cup milk (about 60ml)
• ⅓ cup powdered sugar (about 65g)
• 2 tablespoons chopped nuts (almonds, pistachios, or a mix – about 20g)
• Few saffron strands (about 10-15)

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Ghee: Don’t skimp on the ghee! It’s what gives Burfi its rich, characteristic flavor. Using good quality ghee really shines through.
• Milk Powder: Full-fat milk powder works best for a creamy texture. I’ve tried low-fat, and it just doesn’t quite have the same richness.
• Saffron: Saffron is a cornerstone of Indian sweets. It adds a beautiful color and a delicate, floral aroma. A little goes a long way, so don’t be shy! Soaking the saffron strands in a tablespoon of warm milk for 10-15 minutes before adding them to the mixture will help release their color and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, line a plate or tray with parchment paper. This will prevent the Burfi from sticking. Brush the parchment paper lightly with a little ghee.
2. In a non-stick pan, heat the ghee and milk together over low heat. Give it a good whisk to combine.
3. Add the milk powder and whisk continuously until everything is smooth and forms a thick paste. Don’t worry if it seems a little lumpy at first, just keep whisking!
4. Now, gently mix in the powdered sugar. The mixture will become a bit runnier as the sugar dissolves. This is when you add your saffron strands.
5. Continue cooking on low heat, stirring constantly. This is the most important part! You want the mixture to thicken and start to look grainy.
6. Keep cooking and stirring – it takes patience! Eventually, the mixture will start to come together and pull away from the sides of the pan, forming a cohesive mass. This usually takes about 10-15 minutes.
7. Quickly transfer the mixture to the prepared tray and flatten it out with a spatula.
8. Sprinkle the chopped nuts and extra saffron strands over the top. Gently press them into the Burfi to help them stick.
9. Let it cool completely and refrigerate for at least an hour to set.
10. Once set, cut into squares or diamond shapes and serve!

Expert Tips

• Low and Slow: Cooking on low heat is key to preventing the Burfi from burning.
• Constant Stirring: Seriously, don’t stop stirring! It prevents sticking and ensures even cooking.
• Don’t Overcook: Overcooked Burfi will be hard and crumbly. You want it to be soft and grainy.

Variations

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

• Vegan Adaptation: Use plant-based ghee and a milk powder alternative made from oats or coconut.
• Gluten-Free: This recipe is naturally gluten-free, so you’re all set!
• Spice Level: Add a pinch of cardamom powder (about ¼ teaspoon) for a warm, fragrant twist. My grandmother always added a little cardamom!
• Festival Adaptations: This Burfi is perfect for Diwali, Holi, or any special occasion. You can even decorate it with edible silver leaf (varak) for a festive touch.

Serving Suggestions

Burfi is best enjoyed as a sweet treat with a cup of hot chai. It’s also lovely served alongside a cup of coffee or as part of a larger Indian dessert spread.

Storage Instructions

Store Burfi in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• What type of milk powder works best for Burfi? Full-fat milk powder gives the best texture and flavor.
• Can I make Burfi without saffron? Yes, you can! It won’t have the same color or aroma, but it will still be delicious. You could try adding a drop of yellow food coloring if you want to mimic the color.
• How do I know when the Burfi mixture is cooked to the right consistency? It will start to pull away from the sides of the pan and form a cohesive mass. It should be soft and grainy, not runny or sticky.
• Can I add other nuts or dried fruits to this Burfi? Absolutely! Cashews, almonds, pistachios, and raisins all work well.
• How long does Burfi stay fresh? Burfi stays fresh at room temperature for up to 3 days, or in the refrigerator for up to a week.

Enjoy making this classic Indian sweet! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!