Easy Milk Burfi Recipe – Cardamom & Ghee Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Easy Milk Burfi Recipe – Cardamom & Ghee Indian Sweet

Okay, let’s be real. Burfi is the classic Indian sweet, right? It’s rich, creamy, and just melts in your mouth. I remember my grandmother making this every Diwali, and the whole house would smell incredible. This recipe is my take on her traditional method – simplified, but just as delicious! It’s perfect for festivals, special occasions, or just when you need a little something sweet.

Why You’ll Love This Recipe

This Milk Burfi recipe is seriously easy to follow, even if you’re new to Indian sweets. It uses simple ingredients you probably already have in your pantry. Plus, it comes together surprisingly quickly – about an hour from start to finish. The cardamom and ghee give it that authentic, comforting flavour that’s just… chef’s kiss. And honestly, who can resist a good burfi?

Ingredients

Here’s what you’ll need to make this dreamy Milk Burfi:

• 2 litres full-fat milk
• 2 tsp lemon juice
• ½ cup sugar (approximately 100g)
• 1 tsp ghee (approximately 7g)
• ½ tsp cardamom powder (approximately 2.5g)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Full-Fat Milk: Seriously, don’t skimp on this. Full-fat milk (around 3.25% fat) is essential for that creamy, rich texture. Lower fat milk just won’t give you the same result.
• Ghee: Good quality ghee adds a beautiful nutty flavour. If you don’t have ghee, you can use unsalted butter, but ghee really elevates the taste.
• Cardamom: Freshly ground cardamom powder is best! It’s so fragrant and adds a lovely warmth. A little goes a long way, so don’t overdo it. You can also lightly crush the pods and remove before adding to the mixture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Pour 2 litres of milk into a large, heavy-bottomed kadai (Indian wok) or a wide, deep pan. This prevents sticking and ensures even heating.
2. Bring the milk to a boil over medium heat, stirring occasionally to prevent it from scorching.
3. Once boiling, reduce the heat to medium-low and continue to simmer. Now, add 2 tsp of lemon juice. Stir gently – you’ll start to see the milk curdle and separate into solids (paneer) and a watery liquid (whey).
4. Keep boiling and stirring. This is where the magic happens! The milk will gradually reduce and thicken. It takes patience, but trust the process.
5. Now for the sweetness! Gradually add ½ cup of sugar in batches, stirring constantly to make sure it dissolves completely and doesn’t settle at the bottom. We don’t want grainy burfi!
6. Continue cooking and stirring until the mixture turns a beautiful golden-brown colour and achieves a creamy, almost fudge-like texture. This will take about 30-40 minutes.
7. Stir in 1 tsp of ghee and ½ tsp of cardamom powder. The ghee adds richness and the cardamom, that amazing aroma!
8. Quickly pour the mixture into a parchment paper-lined tray. Spread it evenly.
9. Let it set for about 30 minutes at room temperature. Then, cut into squares or diamond shapes. And… enjoy!

Expert Tips

• Stir, Stir, Stir! Seriously, constant stirring is key to preventing sticking and ensuring a smooth texture.
• Don’t Rush It: Low and slow is the way to go. Rushing the process will result in unevenly cooked burfi.
• Check for Consistency: The mixture is ready when it starts to pull away from the sides of the pan and forms a soft ball when you try to roll a small portion between your palms.

Variations

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

• Vegan Adaptation: Use plant-based milk (like soy or almond) and vegan butter instead of ghee. It won’t be exactly the same, but still delicious!
• Sugar-Free Option: Substitute the sugar with a sugar-free sweetener like erythritol or stevia. Adjust the amount according to the sweetener’s instructions.
• Spice Level: My friend loves adding a pinch of saffron strands soaked in a tablespoon of warm milk for a beautiful colour and flavour.
• Festival Adaptations: During Diwali, I like to decorate the burfi with edible silver leaf (varak) for a festive touch. For Holi, a sprinkle of pistachio adds a lovely green hue.

Serving Suggestions

Burfi is best enjoyed at room temperature. It pairs perfectly with a cup of chai (Indian tea) or a glass of cold milk. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store 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 a little firmer.

FAQs

Let’s answer some common questions:

• What type of milk works best for burfi? Full-fat milk is the absolute best! It gives you the creamiest, richest result.
• Can I make burfi ahead of time? Yes, you can! It actually tastes even better the next day.
• How do I prevent burfi from becoming grainy? Constant stirring and gradual addition of sugar are key. Don’t rush the process!
• What is the role of ghee in burfi making? Ghee adds a beautiful nutty flavour and richness to the burfi. It also helps to create a smooth, melt-in-your-mouth texture.
• Can I add nuts to this burfi recipe? Absolutely! Chopped pistachios, almonds, or cashews would be a lovely addition. Add them during the last few minutes of cooking.