Milk Powder Burfi Recipe – Easy Tutti Frutti Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Milk Powder Burfi Recipe – Easy Tutti Frutti Indian Sweet

Okay, let’s be real. Burfi is the classic Indian sweet, right? It’s the one you see at every festival, every celebration, and honestly, sometimes just because it’s Tuesday! This Milk Powder Burfi recipe is a simplified version, perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. I first made this when I was missing my grandma’s burfi and wanted a quick fix – it’s not quite the same, but it hits the spot! It’s super easy, and the tutti frutti adds a lovely little pop of color and flavor.

Why You’ll Love This Recipe

This Milk Powder Burfi is a winner for so many reasons! It’s incredibly easy to make, needing just a handful of ingredients and about 20 minutes. No complicated techniques or lengthy processes here. Plus, it’s a fantastic way to satisfy your sweet tooth with a traditional Indian flavor. It’s also a great recipe to make with kids – they’ll love helping to sprinkle the tutti frutti!

Ingredients

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

• 3 cup milk powder (about 360g)
• ?? cup ghee (about 120ml – see notes below!)
• 1 cup sugar (about 200g)
• ?? cup water (about 120ml – see notes below!)
• 1 tsp vanilla extract (about 5ml)
• ?? cup tutti frutti (about 80g – see notes below!)

Ingredient Notes

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

• Milk Powder: The quality of your milk powder really matters. I recommend using a full-fat milk powder for the richest, creamiest burfi. Don’t go for the super-skimmed stuff!
• Ghee: Ghee is essential for that authentic flavor. Traditionally, desi ghee (clarified butter made from cow’s milk) is used, but vegetable ghee works well too if you prefer. Just make sure it’s good quality.
• Tutti Frutti: You can use store-bought tutti frutti, which is super convenient. Or, if you’re feeling ambitious, you can make your own! Homemade tutti frutti tends to be softer and more flavorful. My aunt always makes hers with a mix of papaya, pineapple, and orange peel – it’s amazing.
• Sugar & Water: The amount of water needed depends on your preference for sugar syrup consistency. Start with ½ cup and add more, 1 tablespoon at a time, if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice, roomy bowl, combine the milk powder and ghee. Get in there with your hands (it’s the best way!) and rub the ghee into the milk powder until it’s all nicely combined and looks like breadcrumbs. You want to make sure there are no lumps!
2. Now, let’s make the sugar syrup. In a separate pan, combine the sugar and water. Bring it to a boil over medium heat, stirring until the sugar dissolves completely.
3. Once the sugar has dissolved, let it bubble away without stirring. This is where you need to keep a close eye on it! We’re looking for one-string consistency (more on that in the FAQs!).
4. Reduce the heat to low. Gently pour the hot sugar syrup into the milk powder mixture. Be careful – it’s hot!
5. Now the fun part – stirring! Stir continuously on low heat. This is important to prevent the mixture from sticking and burning. It will seem a little grainy at first, but keep stirring, and it will all come together.
6. After about 5-7 minutes of stirring, add the vanilla extract and tutti frutti. Give it another good stir until everything is well combined.
7. Keep cooking and stirring until the mixture starts to thicken and pull away from the sides of the pan. It should start to hold its shape when you press it with a spatula.
8. Quickly transfer the mixture to a greased tray (I use a baking dish lined with parchment paper). Spread it out evenly and sprinkle with a little extra tutti frutti for decoration.
9. Let it cool completely at room temperature. This usually takes about an hour or so.
10. Once it’s completely set, cut it into squares or diamond shapes. Store in an airtight container and enjoy!

Expert Tips

• Don’t rush the stirring! Seriously, continuous stirring is key to a smooth, creamy burfi.
• Low and slow is the way to go. Cooking on low heat prevents burning and ensures even cooking.
• Grease your tray well! This will make it much easier to remove the burfi once it’s set.

Variations

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

• Vegan Adaptation: Use plant-based ghee and a plant-based milk powder alternative (like soy or oat milk powder).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of cardamom powder or a few strands of saffron for a more fragrant burfi. My friend loves adding a tiny bit of nutmeg too!
• Festival Adaptations: For Diwali, you can decorate the burfi with silver leaf (vark). For Holi, use brighter colored tutti frutti!

Serving Suggestions

This burfi is delicious on its own with a cup of chai. It’s also lovely served alongside other Indian sweets as part of a festive spread.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days. It can also be stored in the refrigerator for up to a week, but it might become a little firmer.

FAQs

How do I know when the sugar syrup has reached one-string consistency?

Dip a clean spoon into the syrup and then slowly bring it up. If a single, sticky string forms, it’s ready!

Can I use a different type of milk powder?

You can, but full-fat milk powder will give you the best results. If you use skimmed milk powder, the burfi might be a little dry.

What if my burfi is too soft/crumbly?

If it’s too soft, you probably haven’t cooked it long enough. Cook it for a few more minutes, stirring constantly. If it’s too crumbly, you might have overcooked it. Unfortunately, there’s not much you can do to fix it at that point, but it will still taste delicious!

Can I add nuts to this burfi?

Absolutely! Chopped pistachios, almonds, or cashews would be a lovely addition. Add them along with the tutti frutti.

How long does this burfi stay fresh?

It stays fresh for up to 5 days at room temperature in an airtight container.