Easy Milk Powder Burfi Recipe – Indian Sweet Condensed Milk

Last Updated on 5 months ago by Neha Deshmukh

Easy Milk Powder Burfi Recipe – Indian Sweet Condensed Milk

Okay, let’s be real. Sometimes you crave something sweet, something Indian, but you just don’t have the time (or energy!) for a long, complicated recipe. That’s where this Milk Powder Burfi comes in. It’s unbelievably easy, requires just a handful of ingredients, and tastes absolutely divine. I first made this when I was a student and needed a quick sweet fix for Diwali – it’s been a lifesaver ever since!

Why You’ll Love This Recipe

This recipe is perfect for when you want a traditional Indian sweet without the fuss. It’s ready in under 10 minutes, doesn’t require any special skills, and is guaranteed to satisfy your sweet tooth. Plus, it’s a great way to use up milk powder if you have some in your pantry. Seriously, who doesn’t love a quick and delicious treat?

Ingredients

Here’s what you’ll need to make about 1 cup of this dreamy burfi:

• 1 cup milk powder (about 100g)
• ½ cup powdered sugar (about 60g)
• 3 tablespoons butter (about 45g)
• ¼ cup hot water (about 60ml)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Milk Powder: This is the star! It gives the burfi its signature texture. Full-fat milk powder will give you the richest, most decadent burfi, but you can use low-fat if you prefer.
• Butter: Don’t skimp on the butter! It adds so much richness and flavor. I always use unsalted butter so I can control the sweetness.
• Powdered Sugar: This is crucial. Granulated sugar won’t dissolve properly and will leave a grainy texture. Powdered sugar blends seamlessly for a smooth, melt-in-your-mouth burfi.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, add the milk powder, powdered sugar, and butter to your blender.
2. Now, pour in the hot water gradually while the blender is running. This is key to getting a smooth consistency. Start with a little and add more as needed.
3. Blend, blend, blend! Keep blending until the mixture becomes creamy and flows evenly. It should look like a thick, smooth paste.
4. Once it’s beautifully blended, transfer the condensed milk mixture to a sterilized glass jar or container.
5. Pop it in the refrigerator for at least 30 minutes to set. And that’s it! You’ve made burfi.

Expert Tips

A few little things that’ll take your burfi to the next level:

• Sterilize your jar: This helps keep your burfi fresh for longer. Just wash it with hot, soapy water and then boil it for a few minutes.
• Don’t over-blend: Over-blending can make the burfi tough. Blend just until smooth.
• Patience is a virtue: Let the burfi set properly in the fridge. It’ll be worth the wait!

Variations

Want to get creative? Here are a few ideas:

• Spice Level – Cardamom Addition: My nani (grandmother) always added a pinch of cardamom powder – about ¼ teaspoon – to her burfi. It adds a lovely fragrant warmth.
• Texture – Adjusting Water for Softer/Firmer Burfi: If you like a softer burfi, add a tablespoon more hot water. For a firmer burfi, use a little less.
• Festival Adaptations – Diwali, Holi: During Diwali, I like to sprinkle chopped pistachios and almonds on top. For Holi, a tiny drop of food coloring can make it extra festive!

Serving Suggestions

This burfi is delicious on its own, but it’s also lovely with a cup of chai. You can cut it into squares or diamonds, and it’s perfect for gifting too! My friends always ask for my burfi during festivals.

Storage Instructions

Store the Milk Powder Burfi in an airtight container in the refrigerator for up to 2 weeks. It tends to disappear pretty quickly in my house, though!

FAQs

Got questions? I’ve got answers!

• How long does Milk Powder Burfi stay fresh? It stays fresh in the refrigerator for up to 2 weeks, but it’s best enjoyed within the first few days.
• Can I use full-fat or low-fat milk powder? You can use either! Full-fat will give you a richer flavor, but low-fat works just fine.
• What if my burfi is too soft/too hard? If it’s too soft, refrigerate it for longer. If it’s too hard, try adding a tiny splash of warm milk and gently kneading it.
• Can I add nuts or dried fruits to this burfi? Absolutely! Chopped pistachios, almonds, cashews, or raisins would all be delicious. Add them after blending, before transferring to the jar.
• Is it possible to make this burfi without butter? While butter adds a lot of flavor, you can substitute it with ghee or a neutral-flavored oil. The texture might be slightly different, but it will still be tasty.