- Infuse saffron in warm milk and set aside.
- Melt butter in a pan, add milk, and mix well.
- Stir in milk powder, thandai powder, and saffron-infused milk.
- Add powdered sugar and cook on low heat, stirring constantly, until the mixture forms a non-sticky dough.
- Transfer the dough to a lined tray, flatten it, and garnish with rose petals.
- Refrigerate for at least 2 hours, then cut into squares before serving.
- Calories:200 kcal25%
- Energy:836 kJ22%
- Protein:4 g28%
- Carbohydrates:25 mg40%
- Sugar:15 mg8%
- Salt:50 g25%
- Fat:10 g20%
Last Updated on 2 months by Neha Deshmukh
Saffron Thandai Burfi Recipe – Easy Indian Milk Fudge
Introduction
Oh, burfi! Just the name conjures up images of festive tables and sweet celebrations, doesn’t it? This Saffron Thandai Burfi is a special one for me. I first made it a few years ago for Holi, and it was an instant hit with family and friends. It’s creamy, fragrant, and has that lovely cooling touch from the thandai. Plus, it’s surprisingly easy to make! Let’s dive in and create some magic in the kitchen.
Why You’ll Love This Recipe
This isn’t just another burfi recipe; it’s a little slice of happiness. The saffron and thandai combination is divine – floral, nutty, and subtly sweet. It’s perfect for festivals, special occasions, or just when you need a little something to brighten your day. And honestly, who doesn’t need that sometimes?
Ingredients
Here’s what you’ll need to make this dreamy burfi:
- 1 tablespoon milk
- 1 pinch saffron strands
- 5 tablespoons unsalted butter (about 75g)
- 0.5 cup + 1 tablespoon milk (approximately 140ml)
- 2 cups milk powder (around 250g)
- 0.5 cup thandai powder (about 60g)
- 0.75 cup powdered sugar (approximately 150g)
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference.
Saffron: Quality and Bloom
Saffron is the star here, so quality matters. Look for deep red strands – they have the best flavor and color. Infusing it in warm milk really helps release its beautiful aroma and color.
Thandai Powder: Homemade vs. Store-Bought
You can absolutely use store-bought thandai powder, and that’s perfectly fine! But if you’re feeling ambitious, making your own adds a lovely personal touch. It’s not as hard as you might think.
Milk Powder: Full-Fat vs. Low-Fat Options
Full-fat milk powder will give you the richest, creamiest burfi. However, you can use low-fat if you prefer. Just be aware the texture might be slightly different.
Butter: The Role of Clarified Butter (Ghee)
While butter works beautifully, using ghee (clarified butter) takes this burfi to another level. Ghee has a wonderful nutty flavor and a higher smoke point, which can help with the cooking process.
Regional Variations in Burfi
Burfi comes in so many amazing variations across India! From Besan Burfi to Kaju Burfi, each region has its own spin. This Thandai Burfi is a delightful twist on the classic, bringing in those cooling summer flavors.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s bloom the saffron. Infuse the saffron strands in 1 tablespoon of warm milk and set it aside. This will give it time to release all its gorgeous color and flavor.
- In a heavy-bottomed pan, melt the butter over low heat. Once melted, add the 0.5 cup + 1 tablespoon of milk and mix well.
- Now, add the milk powder, thandai powder, and the saffron milk to the pan. Stir continuously to prevent any lumps from forming.
- Add the powdered sugar and continue to cook on low heat. This is where patience comes in! Keep stirring, and the mixture will start to come together.
- Keep cooking and stirring until the mixture forms a non-sticky dough that pulls away from the sides of the pan. This usually takes about 10-15 minutes.
- Quickly transfer the dough to a tray lined with parchment paper. Gently flatten it with the back of a spoon or a spatula.
- Garnish with rose petals for a beautiful touch.
- Refrigerate for at least 2 hours, or until completely set.
- Once set, cut into squares and enjoy!
Expert Tips
A few little secrets to burfi success!
Achieving the Perfect Dough Consistency
The key is to cook the mixture until it forms a dough that doesn’t stick to the pan. It should come together easily and hold its shape.
Preventing Sticking During Cooking
Use a heavy-bottomed pan and stir constantly. Seriously, don’t walk away! This will prevent the mixture from sticking and burning.
Garnishing Ideas for a Festive Look
Rose petals are classic, but you can also use chopped pistachios, almonds, or even a sprinkle of edible silver leaf (varak) for extra sparkle.
Variations
Let’s get creative!
Vegan Thandai Burfi
Use plant-based butter and milk powder. You might need to adjust the cooking time slightly.
Gluten-Free Thandai Burfi
This recipe is naturally gluten-free! Just double-check that your thandai powder doesn’t contain any gluten-based ingredients.
Spice Level Adjustment: Increasing the Thandai Flavor
Add a pinch of cardamom powder or a tiny bit of nutmeg to boost the thandai flavor.
Festival Adaptations: Holi & Diwali Burfi
For Holi, use vibrant colors in your garnishes. For Diwali, add a touch of edible gold dust for a luxurious feel.
Nut-Free Thandai Burfi
Simply omit any nut garnishes. It’s still delicious!
Serving Suggestions
This burfi is wonderful on its own with a cup of chai. It also pairs beautifully with a glass of cold milk.
Storage Instructions
Store the burfi in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.
FAQs
Got questions? I’ve got answers!
What is Burfi and its origins?
Burfi is a traditional Indian sweet made from milk solids, sugar, and often flavored with nuts, spices, or fruits. Its origins can be traced back centuries, with variations found throughout the Indian subcontinent.
Can I make Thandai Burfi without Thandai powder?
It’s tricky, but you can try! You’ll need to recreate the thandai flavor using a combination of almonds, cardamom, rose petals, and other spices. It won’t be quite the same, but it can work in a pinch.
How do I know when the Burfi dough is ready to be set?
The dough should form a ball that doesn’t stick to the pan and holds its shape. It will also start to smell wonderfully fragrant.
What is the best way to cut Burfi neatly?
Grease a sharp knife with butter or ghee and wipe it clean between each cut. This will help you get clean, even squares.
Can this Burfi be made ahead of time?
Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavors will actually meld together even more beautifully.