Easy Paneer Burfi Recipe – Milk Powder & Cardamom Sweet

Last Updated on 4 months by Neha Deshmukh

Easy Paneer Burfi Recipe – Milk Powder & Cardamom Sweet

Introduction

Oh, burfi! Just the name conjures up images of festive tables and happy faces, doesn’t it? This Paneer Burfi recipe is one I’ve been making for years – it’s a family favourite, and honestly, it’s so much easier than it looks. It’s the perfect sweet treat for Diwali, Holi, or just a cozy evening with chai. I first made this when I was trying to impress my in-laws, and it was a huge hit! Let’s get started, shall we?

Why You’ll Love This Recipe

This recipe strikes the perfect balance between traditional flavour and simplicity. The addition of milk powder gives it a lovely, smooth texture, and the cardamom adds a beautiful aroma. It’s a relatively quick recipe, and doesn’t require any complicated techniques. Plus, who can resist a melt-in-your-mouth piece of burfi?

Ingredients

Here’s what you’ll need to make this delicious Paneer Burfi:

• ?? litre + ?? cup Full Fat Milk (approximately 1.2 litres + 1/2 cup)
• 1 cup Milk Powder (approximately 120g)
• ?? cup Sugar (approximately 3/4 cup, adjust to taste)
• 2 teaspoon Lemon Juice mixed with 2 tablespoon water
• 2 teaspoon Pure Ghee (Clarified Butter)
• ?? teaspoon Cardamom Powder (approximately 1/2 teaspoon)
• As needed Dry fruits (pistachios, almonds, cashews – chopped)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Full Fat Milk: Importance of Full Fat vs. Toned Milk
Using full-fat milk is crucial for a rich, creamy burfi. Toned or skimmed milk just won’t give you the same texture. The fat content helps create that signature melt-in-your-mouth feel.

Milk Powder: Choosing the Right Quality
Opt for a good quality milk powder. It really impacts the final flavour. I prefer a full-cream milk powder for extra richness.

Sugar: Adjusting Sweetness Levels
The amount of sugar is adjustable! Start with ¾ cup and taste as you go. Remember, burfi is meant to be sweet, but you can tailor it to your preference.

Lemon Juice & Vinegar: The Curdling Process Explained
Lemon juice is the traditional curdling agent. If it doesn’t work, a tiny bit of vinegar does the trick. Don’t overdo it, though, or your paneer will taste sour!

Pure Ghee (Clarified Butter): Traditional vs. Store-Bought
Ghee adds a wonderful flavour. Homemade is best, of course, but good quality store-bought ghee works perfectly well.

Cardamom Powder: Freshly Ground vs. Store-Bought
Freshly ground cardamom is always best – the aroma is incredible! But store-bought is fine in a pinch.

Dry Fruits: Regional Variations & Best Choices
Feel free to get creative with your dry fruits! Pistachios, almonds, and cashews are classic choices, but you can add walnuts or even a sprinkle of rose petals for a special touch. My grandmother always added a few strands of saffron!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil ?? litre + ?? cup of full-fat milk in a heavy-bottomed pan. Keep stirring to prevent it from sticking.
2. Once boiling, reduce the heat to low and gradually add the lemon juice-water mixture, stirring constantly. You’ll see the milk start to separate into curds and whey.
3. If the milk doesn’t curdle, add 1 teaspoon of vinegar diluted in 2 teaspoons of water. Stir well.
4. Now, strain the curdled milk through a muslin cloth. Rinse the paneer with cool water to remove any lemon sourness.
5. Gently press the paneer to drain excess water. Transfer it to a bowl and set aside.
6. In a separate bowl, combine half the remaining milk with the milk powder. Mix well to form a smooth paste, adding a little more milk if needed to get a flowing consistency.
7. In a non-stick pan, heat the remaining milk with the ghee until it comes to a boil.
8. Stir in the milk powder paste and cook on low heat, stirring continuously to prevent sticking. This is where patience comes in!
9. Once the mixture thickens, add the paneer and sugar. Mix everything well.
10. Continue cooking on low heat, stirring constantly, until the mixture reduces and thickens again. It will start to come together and leave the sides of the pan.
11. Mix in the cardamom powder and remove from the heat.
12. Grease a tray with ghee. Spread the mixture evenly onto the tray and top with your chopped dry fruits. Press lightly.
13. Allow the burfi to cool completely, then refrigerate for at least 30 minutes to set.
14. Finally, cut into squares or desired shapes and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect burfi:

Achieving the Perfect Burfi Texture
The key is continuous stirring! It prevents sticking and ensures a smooth, creamy texture.

Preventing Burfi from Sticking to the Pan
A good quality non-stick pan and constant stirring are your best friends here. Don’t walk away from the stove!

Ensuring Even Sweetness Distribution
Make sure the sugar is fully dissolved before adding the paneer. This ensures every bite is perfectly sweet.

Variations

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

Vegan Paneer Burfi (Using Plant-Based Milk & Alternatives)
You can absolutely make a vegan version! Use soy milk or almond milk to make the paneer, and substitute the ghee with coconut oil.

Gluten-Free Adaptation (Naturally Gluten-Free)
This recipe is naturally gluten-free, so you don’t need to worry about any substitutions!

Spice Level: Adding a Hint of Saffron or Nutmeg
A pinch of saffron or nutmeg adds a lovely warmth and complexity to the flavour.

Festival Adaptations: Diwali, Holi, or Special Occasions
For Diwali, I like to add a sprinkle of edible silver leaf (vark) for a festive touch. For Holi, a few strands of saffron make it extra special.

Serving Suggestions

Paneer Burfi is delicious on its own, but it’s also lovely served with a glass of warm milk or a cup of chai. It’s the perfect ending to a delicious Indian meal.

Storage Instructions

Store Paneer Burfi in an airtight container in the refrigerator for up to a week. It actually tastes even better the next day!

FAQs

What type of milk is best for making Paneer Burfi?
Full-fat milk is essential for the best texture and flavour.

Can I use condensed milk instead of sugar?
While you can, it will change the texture and flavour significantly. I recommend sticking with sugar for a more traditional result.

How do I know when the burfi mixture has reached the right consistency?
The mixture should start to come together and leave the sides of the pan. It will also become slightly thicker and less liquidy.

What if my paneer is too crumbly?
Don’t worry! Just knead it gently with a little bit of warm milk to bring it together.

Can I add other nuts or flavors to this burfi?
Absolutely! Feel free to experiment with different nuts, spices, and even rose water.

How long does Paneer Burfi stay fresh?
Stored in an airtight container in the refrigerator, it will stay fresh for up to a week.