Easy Paneer Burfi Recipe – Traditional Indian Milk Sweet

Last Updated on 4 months by Neha Deshmukh

Easy Paneer Burfi Recipe – Traditional Indian Milk Sweet

Okay, let’s be real. Paneer burfi is the classic Indian sweet. 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! It always felt like such a special treat. And honestly? It’s way easier to make than you might think. This recipe is my go-to – simple, straightforward, and always a crowd-pleaser.

Why You’ll Love This Recipe

This paneer burfi recipe is perfect because it’s:

• Easy to follow: No complicated techniques, I promise!
• Deliciously creamy: The paneer and reduced milk create the most wonderful texture.
• Festive & comforting: Perfect for celebrations or just a cozy evening.
• Customizable: I’ll share tons of variations so you can make it your own.

Ingredients

Here’s what you’ll need to create this sweet magic:

• 3 litres full-fat milk
• 2 tbsp vinegar
• ?? cup sugar (I usually use ¾ cup, but adjust to your sweetness preference!)
• ?? tsp cardamom powder (about ½ tsp is lovely)
• 2 tbsp chopped nuts (pistachios, almonds, or a mix are great!)

Ingredient Notes

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

• Milk: Seriously, use full-fat milk. It makes all the difference in the richness and texture of the burfi. Reduced-fat milk just won’t give you the same creamy result.
• Vinegar: White vinegar or lemon juice both work perfectly for curdling the milk. I usually use white vinegar because that’s what I have on hand.
• Sugar: The amount of sugar is really up to you! Start with ¾ cup and taste as you go. Remember, it will sweeten a bit more as it cooks down.
• Cardamom: Freshly ground cardamom is amazing if you can manage it. The aroma is incredible. If you’re using store-bought powder, make sure it’s relatively fresh – it loses its flavour quickly.
• Nuts: Pistachios and almonds are traditional, but feel free to get creative! Cashews or even a sprinkle of walnuts would be lovely. Toasting the nuts lightly before chopping them adds extra flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large vessel, bring the 3 litres of milk to a boil. Keep an eye on it so it doesn’t overflow!
2. Once it’s boiling nicely, slowly add the 2 tablespoons of vinegar and stir gently. You’ll see the milk start to curdle – that’s exactly what we want!
3. Now, drain the curdled milk through a cheesecloth. Rinse it under cold water to get rid of any sourness. This is important!
4. Squeeze out as much excess water as you can from the paneer and transfer it to a plate. Mash it really well until it’s nice and smooth. No lumps allowed!
5. In a kadai (or a heavy-bottomed pan), heat 1 litre of milk and bring it to a boil. Then, reduce the heat and simmer until it’s reduced by about half. This takes patience, but it’s worth it!
6. Add the sugar and stir until it’s completely dissolved. Then, mix in the mashed paneer.
7. Now comes the fun part! Cook the mixture, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This will take about 15-20 minutes.
8. Stir in the cardamom powder. The smell is heavenly, right?
9. Grease a tray (I like to use a square or rectangular one) and pour the mixture into it. Smooth the top and gently press the chopped nuts into the surface.
10. Let it set at room temperature for about 8 hours, or pop it in the fridge to speed things up. Once it’s firm, cut it into squares and enjoy!

Expert Tips

• Stir, stir, stir! Seriously, don’t walk away from the pan while the mixture is cooking. Constant stirring prevents sticking and ensures a smooth texture.
• Don’t overcook: Overcooked burfi can become grainy. You want it to thicken enough to leave the sides of the pan, but not become hard.
• Grease well: A well-greased tray is your best friend. Use ghee (clarified butter) for the best results.

Variations

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

• Vegan Adaptation: Use plant-based milk (soy or almond work well) and substitute the paneer with a similar amount of mashed silken tofu. It won’t be exactly the same, but it’s a delicious vegan alternative!
• Sugar-Free Option: Use a sugar substitute like erythritol or stevia. Adjust the amount according to the package instructions.
• Spice Level: My friend Priya adds a pinch of saffron strands to the milk while it’s simmering for a beautiful colour and flavour.
• Festival Adaptations: During Diwali, I like to add a tiny bit of edible silver leaf (varak) on top of each burfi square for an extra festive touch. For Holi, a sprinkle of colourful edible glitter is fun!

Serving Suggestions

Paneer burfi is delicious on its own, but it’s also lovely with a cup of chai (Indian tea). It’s a classic combination! You can also serve it as part of a larger Indian sweet platter.

Storage Instructions

Store paneer burfi in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• What type of milk is best for Paneer Burfi? Full-fat milk is the way to go! It gives the burfi the richest, creamiest texture.
• Can I make Paneer Burfi without vinegar? Can I substitute? Yes, you can use lemon juice instead of vinegar. About 2-3 tablespoons of lemon juice should do the trick.
• How do I know when the mixture has reached the right consistency? It should thicken and start to pull away from the sides of the pan. You should be able to drag a spoon through it and see the bottom of the pan briefly.
• What is the best way to prevent the burfi from sticking to the tray? Grease the tray very well with ghee (clarified butter).
• Can I add other flavors like rosewater or pistachio to the burfi? Absolutely! A teaspoon of rosewater or a tablespoon of pistachio paste would be delicious additions.