Milk Powder Burfi Recipe – Easy Indian Sweet with Vanilla & Nuts

Last Updated on 4 months by Neha Deshmukh

Milk Powder Burfi Recipe – Easy Indian Sweet with Vanilla & Nuts

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you’re looking for a classic Indian sweet that’s surprisingly easy to make at home, you’ve come to the right place. This Milk Powder Burfi recipe is a family favorite – I first made it years ago trying to recreate my grandmother’s version, and it’s been a hit ever since! It’s creamy, melt-in-your-mouth delicious, and perfect for festivals or just a little everyday treat.

Why You’ll Love This Recipe

Let’s be real, traditional burfi can be a bit tricky. This milk powder version cuts out a lot of the fuss! It’s quicker, simpler, and still delivers that authentic, rich flavor we all crave. Plus, the vanilla and nuts add a lovely touch. It’s a guaranteed crowd-pleaser, and honestly, it’s so satisfying to make something so delicious from scratch.

Ingredients

Here’s what you’ll need to whip up a batch of this delightful burfi:

• 3 tbsp sugar
• 1 tsp vanilla extract
• 4 cups milk powder (approx. 400g)
• 1 cup ghee (approx. 225g)
• 1 ½ cups sugar (approx. 300g)
• ¾ cup water (approx. 180ml)
• ½ cup melted butter (approx. 115g)
• Pistachios & almonds, chopped (about ¼ cup total)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Milk Powder: Full-fat milk powder is key here. It gives the burfi that rich, creamy texture. Don’t skimp!
• Ghee: Ghee adds a wonderful nutty flavor that’s so characteristic of Indian sweets. If you don’t have ghee, you can use unsalted butter, but ghee really elevates the taste.
• Vanilla Extract: A little vanilla extract goes a long way in enhancing the sweetness and adding a lovely aroma. I prefer using a good quality extract for the best flavor.
• Pistachios & Almonds: I love the combination of pistachios and almonds for both flavor and texture. Feel free to experiment with other nuts like cashews or walnuts – whatever you prefer! Roughly chopping them gives a nice bite.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make some vanilla sugar. Grind 3 tablespoons of sugar and 1 teaspoon of vanilla extract together in a spice grinder or with a mortar and pestle until it’s a fine powder. Set this aside – it adds a lovely subtle flavor.
2. In a large bowl, combine 4 cups of milk powder and 1 cup of ghee. Use your hands to really work it together until it’s well combined and resembles breadcrumbs.
3. Add the prepared vanilla sugar to the milk powder mixture and mix well.
4. Now, for the sugar syrup. In a kadai (or a heavy-bottomed pan), dissolve 1 ½ cups of sugar in ¾ cup of water. Bring it to a boil and cook until you reach the 1-string consistency. (More on that in the FAQs!)
5. Carefully add the milk powder mixture to the hot sugar syrup on low heat. This is where the stirring comes in! Keep stirring constantly to prevent sticking and ensure everything blends smoothly.
6. Pour in ½ cup of melted butter and continue cooking and stirring. The mixture will start to come together and release the ghee from the sides. Keep going until it’s smooth and no longer sticks to the bottom of the pan.
7. Quickly transfer the mixture to a tray lined with baking paper. Spread it out evenly and top with the chopped pistachios and almonds. Gently press down to ensure the nuts are embedded.
8. Let it rest for at least 2 hours (or even overnight) until completely set. Then, cut into your desired shapes – squares, diamonds, whatever you like!

Expert Tips

• Don’t rush the syrup: Getting the sugar syrup to the right consistency is crucial. Patience is key!
• Stir, stir, stir! Seriously, constant stirring is your best friend here. It prevents burning and ensures a smooth texture.
• Use a heavy-bottomed pan: This helps distribute the heat evenly and prevents sticking.

Variations

• Vegan Adaptation: Substitute the ghee and butter with equal amounts of vegan butter. It won’t have quite the same flavor, but it’ll still be delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your milk powder to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: My friend, Priya, always adds a pinch of cardamom powder (about ¼ tsp) to her burfi. It adds a lovely warmth and fragrance.
• Festival Adaptations: This burfi is perfect for Diwali, Holi, or any festive occasion. You can even use cookie cutters to create fun shapes!

Serving Suggestions

Serve this burfi with a cup of chai, or simply enjoy it as a sweet treat after a meal. It’s also lovely to offer it to guests – it’s a sign of hospitality in Indian culture.

Storage Instructions

Store the 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 the shelf life of Milk Powder Burfi?

It’s best enjoyed within 5 days at room temperature, but it can last up to a week in the fridge.

Can I use a different type of milk powder?

Full-fat milk powder is recommended for the best texture, but you can use skim milk powder in a pinch. The burfi will be slightly less creamy.

How do I achieve the perfect 1-string consistency for the sugar syrup?

Take a small drop of the syrup between your thumb and forefinger. Gently pull them apart. If a single, stringy thread forms, it’s ready!

What is the best way to prevent the burfi from sticking to the tray?

Lining the tray with baking paper is essential! You can also lightly grease the baking paper with ghee.

Can I add other nuts or dry fruits to this recipe?

Absolutely! Cashews, walnuts, raisins, or even a sprinkle of saffron would all be delicious additions.

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