Easy Milk Burfi Recipe – Ghee, Coconut & Pistachio Delight

Last Updated on 4 months by Neha Deshmukh

Easy Milk Burfi Recipe – Ghee, Coconut & Pistachio Delight

Introduction

Oh, burfi! Just the name conjures up images of festive tables and sweet celebrations, doesn’t it? This particular milk burfi recipe is extra special to me. I first made it years ago, trying to recreate the burfi my nani (grandmother) used to make, and it’s been a family favourite ever since. It’s unbelievably easy, comes together quickly, and is just the right amount of sweet and nutty. If you’re looking for a simple Indian sweet to impress, or just to treat yourself, this is the one!

Why You’ll Love This Recipe

This milk burfi is a winner for so many reasons. It requires minimal ingredients, doesn’t need complicated techniques, and is ready in under 30 minutes! The combination of creamy milk, rich ghee, fragrant cardamom, and crunchy pistachios is simply divine. Plus, it’s naturally gluten-free, making it a great option for those with dietary restrictions.

Ingredients

Here’s what you’ll need to make this delightful burfi:

• ¼ cup ghee (about 60ml)
• ¾ cup milk (about 180ml)
• 1 cup milk powder (about 90-100g)
• 1 cup desiccated coconut (about 100g)
• ¼ cup sugar (about 50g)
• 1 tsp green cardamom powder
• 1 tbsp chopped pistachios (about 15g)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Ghee: Choosing the Right Kind
Ghee is clarified butter and adds a wonderful richness. Use good quality ghee for the best flavour. Homemade is fantastic if you have it, but a good store-bought brand works perfectly too.

Milk: Full Fat vs. Toned Milk
Full-fat milk will give you the richest, creamiest burfi. However, you can use toned milk if you prefer, just be aware the texture might be slightly less decadent.

Milk Powder: Quality & Substitutions
The quality of your milk powder matters! Look for a full-cream milk powder for the best results. While it’s hard to substitute milk powder entirely, you can try using evaporated milk (reduced to a thicker consistency) as a partial replacement, but the texture will change.

Desiccated Coconut: Fresh vs. Dried
We’re using desiccated coconut here – the dry, shredded kind. Fresh coconut won’t work the same way in this recipe. Make sure it’s not sweetened, unless you want an even sweeter burfi!

Green Cardamom Powder: Aroma & Flavor Profile
Don’t skip the cardamom! It adds such a beautiful aroma and flavour. If you have cardamom pods, you can grind them yourself for an even fresher taste.

Pistachios: Roasting for Enhanced Flavor
Lightly roasting the pistachios before chopping them really brings out their flavour. Just a few minutes in a dry pan is all it takes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the ghee in a non-stick pan over medium-low heat. This is important – we don’t want the ghee to burn.
2. Pour in the milk and warm it for 1-2 minutes. Just until it’s gently simmering.
3. Now, add the sugar and stir until it’s completely dissolved. You shouldn’t feel any grainy sugar at the bottom of the pan.
4. Time for the milk powder! Add it to the pan and stir continuously on low heat. This is where your arm might get a little workout, but it’s worth it! Keep stirring until the mixture starts to thicken.
5. Add the desiccated coconut and continue to stir. It will start to come together and form a thick mass. Keep cooking for another 3-5 minutes, stirring constantly, until it pulls away from the sides of the pan.
6. Remove the pan from the heat and mix in the green cardamom powder.
7. Grease a plate with a little ghee. Pour the burfi mixture onto the plate and spread it evenly.
8. Garnish with the chopped pistachios.
9. Let it cool completely, then refrigerate for at least 30 minutes to set.
10. Once set, cut into squares or diamond shapes and enjoy!

Expert Tips

Want to make sure your burfi turns out perfectly? Here are a few tips:

Achieving the Perfect Burfi Texture
The key is continuous stirring! This prevents sticking and ensures a smooth, creamy texture. You’re looking for a consistency where the mixture starts to come together and pulls away from the sides of the pan.

Preventing Sticking & Burning
A good non-stick pan and low heat are your best friends here. Don’t walk away from the pan while it’s cooking!

Adjusting Sweetness Levels
If you prefer a less sweet burfi, you can reduce the sugar to 3 tablespoons.

Working with Ghee & Heat Control
Ghee burns easily, so keep the heat low and stir frequently. If you see the ghee starting to brown too quickly, immediately reduce the heat.

Variations

Let’s get creative!

Vegan Milk Burfi
Substitute the ghee with coconut oil and the milk with plant-based milk (like almond or soy milk). Ensure your milk powder is also plant-based.

Gluten-Free Adaptation (Naturally Gluten-Free)
This recipe is naturally gluten-free! Just double-check that your milk powder doesn’t contain any hidden gluten ingredients.

Spice Level: Adding a Hint of Saffron
For a touch of luxury, add a pinch of saffron strands soaked in a tablespoon of warm milk to the mixture along with the cardamom. My aunt always adds this for special occasions!

Festival Adaptations: Diwali & Holi Burfi
During Diwali, I like to add a few silver vark (edible silver leaf) on top for a festive touch. For Holi, a sprinkle of colourful edible glitter is fun!

Lower Sugar Option
You can substitute some of the sugar with a natural sweetener like stevia or monk fruit, but be mindful of the conversion ratios.

Serving Suggestions

Burfi is delicious on its own, but it’s also lovely with a cup of chai. It’s a perfect sweet treat after a meal, or to offer guests.

Storage Instructions

Store the burfi in an airtight container in the refrigerator for up to 5-7 days. It tends to get a little softer over time, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

What type of milk is best for making burfi?
Full-fat milk gives the richest flavour and creamiest texture, but toned milk can be used as a substitute.

Can I make burfi without milk powder?
It’s tricky! You can try reducing evaporated milk to a thicker consistency, but the texture won’t be quite the same.

How do I know when the burfi mixture is the right consistency?
The mixture should start to come together and pull away from the sides of the pan. It will still be soft, but it should hold its shape slightly.

Can I add other nuts or flavors to this burfi?
Absolutely! Almonds, cashews, or even a little rose water would be lovely additions.

How long does milk burfi stay fresh?
Stored in an airtight container in the refrigerator, it will stay fresh for 5-7 days.