Burfi Recipe With Milk Powder

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Put 1 tablespoon of ghee and the milk in a heavy non-stick pan and warm over low heat. Add the milk powder and mix constantly until smooth.
2. Turn the heat to medium and keep stirring until the mixture begins to thicken, about 10 minutes.
3. Lower the heat to low, add the remaining ghee and keep stirring until the mixture forms a single mass, about 5 minutes.
4. Take the pan off the heat and let the mixture cool completely.
5. Test it: when cool, roll a small greased-finger portion into a ball. It should be non-sticky, almost dry, yet soft. If it is still sticky, return the pan to the heat and cook until it passes, before going on.
6. Grind the powdered sugar until very fine. Once the mixture is cool, mix in the cardamom powder and half the sugar, taste, and add more sugar to suit. Mix until smooth and uniform. Rest 3 to 4 minutes so it dries out.
7. Grease parchment with a few drops of ghee, spread the mixture on it, cover with another sheet and roll it evenly. Scatter thinly sliced almonds and pistachios over it, cover and roll lightly so the nuts sink in.
8. Leave at room temperature for at least 1 hour to set, then cut into 16 squares. Store in an airtight jar at room temperature for 3 to 4 days, or in the fridge for up to 2 weeks.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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