Easy Milk Powder Burfi Recipe – Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Easy Milk Powder Burfi Recipe – Indian Sweet Treats

Hey everyone! If you’re craving something sweet and utterly delicious, but don’t want to spend hours in the kitchen, you’ve come to the right place. This milk powder burfi recipe is a total lifesaver. It’s unbelievably easy, comes together in minutes, and tastes just like the burfi you get from your favourite Indian sweet shop. I first made this when I was a student and needed a quick treat to share with friends – it was a huge hit, and it’s been a go-to ever since!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love burfi? This recipe is perfect because it skips all the fuss of traditional burfi making – no long cooking times, no complicated techniques. It’s a fantastic way to satisfy your sweet tooth when you’re short on time, or if you’re just starting out with Indian sweets. Plus, it only needs a handful of ingredients you probably already have in your pantry! It’s a wonderfully simple recipe for a classic Indian treat.

Ingredients

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

• 2 cup milk powder (full cream)
• 1 tsp corn flour
• ?? tsp baking soda (about ¼ tsp – a little goes a long way!)
• 1 cup sugar
• 1 cup milk

Ingredient Notes

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

• Full Cream Milk Powder: Seriously, don’t skimp here! Full cream milk powder gives you the richest, most authentic flavour and texture. The lower fat versions just won’t give you the same result.
• Sugar: Sugar preferences vary across India. Some regions prefer a slightly coarser sugar, while others like it super fine. Granulated sugar works perfectly, but if you have powdered sugar (icing sugar) on hand, that’s great too!
• Baking Soda: This is your secret weapon for that lovely, slightly spongy texture. But be careful! Too much baking soda will give your burfi a soapy taste. Fresh baking soda is key – if yours has been open for ages, it’s best to replace it.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy, I promise.

1. First, in a nice big bowl, combine the milk powder, corn flour, sugar, and baking soda. Give it a good whisk to make sure everything is evenly distributed.
2. Now, pour in the milk and whisk again until you have a smooth, lump-free mixture. Don’t worry if it seems a little thin at this stage – it will thicken up as we cook it.
3. Pour the mixture into a kadai (a deep, heavy-bottomed pan – a non-stick pan works well too!). Place it over medium heat and start stirring. And I mean continuously stirring! This is important to prevent sticking and burning.
4. Keep stirring for about 3 minutes. You’ll notice the mixture starts to thicken and become frothy, with a beautiful silky texture. It’s so satisfying to watch it come together!
5. Here’s the trick: turn off the heat while the mixture is still slightly thin. It will continue to thicken as it cools, and you don’t want it to become too hard.
6. Finally, let the mixture cool completely before transferring it to an airtight container. Once cooled, you can cut it into squares or any shape you like.

Expert Tips

A few little things I’ve learned over the years…

• Stir, Stir, Stir: Seriously, don’t walk away from the pan! Constant stirring is the key to a smooth, creamy burfi.
• Don’t Overcook: Remember, it thickens as it cools. Taking it off the heat while it’s still slightly runny is crucial.
• Cool Completely: Resist the urge to dig in while it’s still warm! It needs to set properly.

Variations

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

• Vegan Adaptation: Use plant-based milk powder (soy or almond work well) and a tablespoon of plant-based butter for a delicious vegan burfi.
• Gluten-Free: 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.
• Spice Level: My aunt always adds a pinch of cardamom powder (about ¼ tsp) to her burfi. It adds a lovely fragrant flavour.
• Festival Adaptations: During Diwali, I like to sprinkle chopped nuts (pistachios, almonds) on top of the burfi before it sets. For Holi, a tiny drop of food colouring can make it extra festive!

Serving Suggestions

This burfi is delicious on its own, with a cup of chai, or as part of a larger Indian sweet platter. It’s perfect for celebrations, festivals, or just a little everyday treat. My kids love it with a glass of cold milk!

Storage Instructions

Store the 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:

1. What type of milk powder works best for burfi?

Full cream milk powder is definitely the way to go! It gives you the richest flavour and the best texture.

2. Can I adjust the sweetness level in this recipe?

Absolutely! If you prefer a less sweet burfi, you can reduce the sugar to ¾ cup.

3. Why is it important to turn off the heat while the mixture is still slightly thin?

Because it will continue to thicken as it cools. If you overcook it, the burfi will become too hard and crumbly.

4. How can I prevent the burfi from becoming grainy?

Constant stirring is key! Also, make sure your sugar is fully dissolved before the mixture starts to thicken.

5. Can this burfi be made ahead of time for a celebration?

Yes, definitely! You can make it up to 3-4 days in advance and store it in an airtight container.

Enjoy making (and eating!) this easy milk powder burfi. Let me know how it turns out in the comments below!