Easy Milk Burfi Recipe – 4 Ingredient Indian Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Easy Milk Burfi Recipe – 4 Ingredient Indian Sweet Treat

Okay, let’s be real. Sometimes you crave something sweet, something Indian, but you just don’t have the time (or energy!) for a complicated recipe. That’s where this Milk Burfi comes in. It’s unbelievably easy, requires just four ingredients, and tastes absolutely divine. I first made this when I was craving my grandmother’s burfi but was short on time – it’s been a lifesaver ever since! This recipe is perfect for beginners and seasoned cooks alike.

Why You’ll Love This Recipe

This Milk Burfi is a game-changer. Seriously! It’s:

• Ridiculously easy: Four ingredients and minimal effort.
• Quick: Ready in under 30 minutes (plus chilling time, of course!).
• Delicious: That classic, melt-in-your-mouth burfi flavor.
• A crowd-pleaser: Perfect for festivals, celebrations, or just a sweet treat.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cups powdered milk (about 170g)
• 1.5 cup icing sugar (about 150g)
• 200 ml full fat milk
• 3 tablespoon butter (about 42g)

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference with this recipe.

• Full-fat milk is key. Don’t even think about using skim milk! The fat content is what gives the burfi its rich, creamy texture.
• Quality powdered milk matters. Cheaper powdered milk can sometimes have a slightly grainy texture. If you can, opt for a good quality brand.
• Icing sugar (powdered sugar) is best. It dissolves more easily and gives a smoother texture than granulated sugar.

Step-By-Step Instructions

Alright, let’s get cooking! It’s simpler than you think.

1. First, in a large bowl, combine the powdered milk and icing sugar. Pour in the milk and whisk everything together until it’s beautifully smooth – no lumps allowed!
2. Now, grab a heavy-bottomed pan and melt the butter over medium-low heat. Keep an eye on it, you don’t want it to brown.
3. Pour the milk mixture into the melted butter. This is where the patience comes in! Stir continuously with a spatula for about 5 minutes. The mixture will start to thicken and pull away from the sides of the pan. This is exactly what we want!
4. Once it reaches that stage, remove the pan from the heat and let it cool slightly – just enough so you can handle it.
5. Line a square dish (around 8×8 inches) with parchment paper. This makes it SO much easier to get the burfi out later. Press the mixture firmly into the prepared dish, or shape it into individual pieces if you prefer.
6. Pop it in the fridge for at least 2 hours to set completely. Then, cut into squares and enjoy!

Expert Tips

A few little things I’ve learned over the years:

• Don’t rush the stirring! Continuous stirring is crucial to prevent sticking and ensure a smooth texture.
• Use a heavy-bottomed pan. This helps distribute the heat evenly and prevents scorching.
• Don’t overcook. Once the mixture pulls away from the sides, it’s ready. Overcooking will make it hard and crumbly.

Variations

Want to get creative? Here are a few ideas:

• Spice Level: Cardamom Infusion: My aunt always adds a pinch of cardamom powder (about ¼ teaspoon) to the mixture for a lovely aromatic flavor. It’s so good.
• Texture: Grainy vs. Smooth: For a slightly grainier texture, reduce the amount of milk by a tablespoon or two.
• Regional Variations: Different Milk Solids: Some families use khoya (mawa) instead of powdered milk for a more traditional flavor.
• Vegan Adaptation: You can easily make this vegan by using plant-based butter and milk alternatives. Coconut milk works particularly well!

Serving Suggestions

This burfi is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with a glass of warm milk or chai.
• Garnish with chopped pistachios or almonds.
• Pair it with a cup of coffee for an afternoon treat.

Storage Instructions

Store the burfi in an airtight container in the refrigerator for up to a week. It actually tastes even better the next day!

FAQs

Got questions? I’ve got answers!

• How do I prevent the burfi from sticking to the pan? Continuous stirring and using a good quality, heavy-bottomed pan are key.
• Can I add nuts or dried fruits to this burfi? Absolutely! Add about ¼ cup of chopped nuts or dried fruits to the mixture before pressing it into the dish.
• What is the best way to line the dish for easy removal? Parchment paper is your best friend! Leave some overhang on the sides to easily lift the burfi out.
• Can I make this burfi ahead of time? Yes! You can make it up to 3 days in advance and store it in the fridge.
• What does the consistency of the mixture look like when it’s ready to set? It will be thick and start to pull away from the sides of the pan, forming a soft ball.