Saffron Burfi Recipe – Authentic Indian Milk Sweet with Pistachios

Last Updated on 2 months by Neha Deshmukh

Saffron Burfi Recipe – Authentic Indian Milk Sweet with Pistachios

Hey everyone! If you’ve ever craved that melt-in-your-mouth, fragrant Indian sweet, you have to try this Saffron Burfi recipe. It’s a classic for a reason, and honestly, it’s way easier to make at home than you might think. I remember the first time I attempted this – it felt a little daunting, but the incredible aroma of saffron filling the kitchen made it all worthwhile. Now, it’s a family favorite, especially during festivals!

Why You’ll Love This Recipe

This Saffron Burfi (or Barfi!) is a delightful milk-based sweet, infused with the luxurious flavor of saffron and studded with crunchy pistachios. It’s rich, creamy, and subtly sweet – the perfect treat to enjoy with a cup of chai or to gift to loved ones. Plus, it comes together surprisingly quickly, making it ideal for when you want a homemade dessert without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this magic:

• ¼ cup ghee (about 60ml)
• ½ cup whole milk (about 120ml)
• ½ cup evaporated milk (about 120ml)
• 1 cup sugar (about 200g)
• 2 cups whole milk powder (about 240g)
• ⅛ tsp saffron strands (about 0.3g)
• ½ tsp vanilla extract (about 2.5ml)
• 1 pinch salt
• Pistachio slivers, for garnish
• Optional: A few saffron strands, for garnish

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Ghee: Types and Quality

Ghee is clarified butter, and it’s essential for that authentic flavor. You can use store-bought or homemade. If buying, look for good quality ghee with a rich, nutty aroma. The flavor really shines through in the burfi.

Whole Milk vs. Evaporated Milk: Understanding the Difference

We’re using both here for a reason! Whole milk provides richness, while evaporated milk adds a concentrated milk flavor and helps achieve that perfect, slightly chewy texture. Don’t substitute condensed milk – it’s far too sweet!

Saffron: Sourcing and Identifying Authentic Saffron

Saffron is the star, so quality matters. Look for deep red strands, not pale yellow. Authentic saffron will have a slightly floral aroma. A little goes a long way, so don’t skimp, but you don’t need a ton either. I like to grind mine with a little sugar (see instructions!) to release the flavor and color.

Milk Powder: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk powder is highly recommended. It contributes to the creamy texture and rich flavor. Low-fat milk powder can result in a drier, less flavorful burfi. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bloom the Saffron: First, grind those precious saffron strands with a tablespoon of sugar using a mortar and pestle. This helps release all that beautiful color and flavor. Then, add about an ice cube to the powdered saffron and let it bloom for 20-40 minutes. It’ll become a vibrant, fragrant paste.
2. Combine & Cook: In a heavy-bottomed pan, heat the ghee over medium-low heat. Add the whole milk, evaporated milk, and sugar. Stir constantly until the sugar is completely dissolved.
3. The Dough Forms: Now, add a pinch of salt, the bloomed saffron paste, vanilla extract, and milk powder. This is where the magic happens! Keep stirring – and don’t rush it. The mixture will start to thicken and come together.
4. Keep Stirring! Continue cooking and stirring until the mixture forms a soft dough that pulls away from the sides of the pan. This takes patience, but it’s crucial for the right texture.
5. Cool & Shape: Remove the pan from the heat and let the mixture cool for about 10 minutes, until it’s cool enough to handle. Scoop about 1.5 tablespoons of the dough and roll it into a ball. Gently flatten it into a small puck shape.
6. Garnish & Serve: Garnish each burfi with pistachio slivers and, if you’re feeling fancy, a few saffron strands. And that’s it!

Expert Tips

• Heavy-Bottomed Pan: Seriously, use one! It prevents scorching.
• Constant Stirring: I can’t stress this enough. It’s the key to a smooth, even texture.
• Don’t Overcook: Overcooked burfi will be hard and crumbly. You want it to be soft and slightly chewy.
• Cooling is Key: Letting the mixture cool slightly before shaping makes it much easier to work with.

Variations

• Vegan Saffron Burfi Adaptation: Substitute the ghee with coconut oil and the milk/evaporated milk with a good quality plant-based milk (cashew or oat work well).
• Gluten-Free Considerations: 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.
• Adjusting Sweetness Level: If you prefer a less sweet burfi, reduce the sugar to ¾ cup.
• Festival Adaptations (Holi, Diwali): During Diwali, I love adding a tiny pinch of cardamom powder for extra warmth. For Holi, a sprinkle of edible rose petals makes it extra festive!

Serving Suggestions

Saffron Burfi is best enjoyed at room temperature. It pairs beautifully with a hot cup of masala chai or a glass of cold milk. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store Saffron Burfi in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for up to a week, but it might become slightly firmer.

FAQs

What is Burfi and where does it originate from?

Burfi is a dense, milk-based sweet originating from the Indian subcontinent. The name “burfi” comes from the Persian word for “sugar.” There are countless variations, but they all share that characteristic milky sweetness.

Can I make Burfi without evaporated milk?

You can, but the texture will be slightly different. You can substitute with an equal amount of whole milk, but you may need to cook it for a longer time to achieve the desired consistency.

How do I know when the Burfi mixture has reached the correct consistency?

The mixture should form a soft dough that pulls away from the sides of the pan and comes together easily. It shouldn’t be sticky or liquidy.

What is the best way to grind saffron for maximum flavor and color?

Grinding saffron with a little sugar helps break down the strands and release their flavor and color. A mortar and pestle works best, but you can also use a clean coffee grinder.

Can I use other nuts for garnish besides pistachios?

Absolutely! Almond slivers, cashews, or even a sprinkle of chopped walnuts would all be delicious.

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