Diwali is around the corner and this is the 2nd sweet I tried for this Diwali #20k17, ‘Milk powder burfi’. This is a very easy recipe where you don’t have to make sugar syrup and check string consistency and all. Recently I tried a burfi from a very good blog but I failed to hook it. Infact I watched the video several times and tried it twice but in vain. May be I still need some practice..Nevertheless it tasted good.Coming back to this burfi this is a soft version burfi . I referred several videos in you tube and made this burfi. I made 2 batches of this burfi with 2 different brands of milk powder. One turned fudgy and the 2nd was soft just the way it has to be. My daughter liked the fudgy version. Burfi’s turn tastier after a day as the flavors will be incorporated well.
Milk powder – 2 cups
Ghee – 1/3 or 1/4 cup
Milk – 1/2 cup
Sugar powder – 3/4 cup
Cardamom powder – 2 pinches
Or Rose essence – few drops( I added rose essence)
Pistachios or almonds – handful, chopped
- Grease a baking tin or a thali with ghee.
- Line it with parchment paper.
- Chop pistachios or any nuts and keep it ready.
- Take a thick bottomed pan, melt ghee and add milk.
- Don’t heat it.
- Add milk powder immediately and keep stirring.
- Once mixed well add powdered sugar.
- Keep on low flame and keep on stirring.
- Once the powdered sugar is added the mixture turns thin.
- After 10 minutes it will start leaving the sides of the pan.
- At this stage add elaichi powder or essence.
- To check if the dough is ready, grease a small plate and take a bit of the dough.
- If it forms a ball, the dough is ready if not cook further .
- Dont wait to form a very thick dough as the burfi’s won’t come neat.
- Add the dough in the greased tin.
- Smoothen it with a greased spatula or a katori.
- Add chopped dry fruits and press it lightly.
- Close it with a cling film.
- Set it at room temperature for 2 to 3 hours.
- Once set cut it into squares using a greased knife.
- If it doesn’t set refrigerate for few minutes and then cut it.