Name: Authentic Indian Milk Powder Burfi Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Indian
Ingredients: 1 & ½ cups whole milk (12 oz); 85 grams salted butter (6 tablespoons, can also use unsalted butter); 100 grams granulated white sugar (½ cup); 400 grams milk powder (2 cups, use full fat milk powder); ¾ teaspoon cardamom powder; Pinch citric acid (optional); Slivered pistachios and edible silver leaves (for decorating)

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Introduction

Authentic Burfi is a classic Indian sweet that’s rich, creamy, and perfectly fragrant with cardamom. This simple recipe uses milk powder and butter to create a delightful treat that’s perfect for festivals or any special occasion.

The image shows square pieces of a creamy beige sweet dessert with a rough texture, arranged in layers on a shallow white plate. Each piece is topped with shiny silver leaf and decorated with small green slivers of pistachio scattered inside the dessert. The plate is set on a white marbled surface and there is a blurred second plate of the same dessert in the background. The close-up focus highlights the glimmer of the silver leaf and the rough, crumbly consistency of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups whole milk (12 oz)
85 grams salted butter (6 tablespoons, can also use unsalted butter)
100 grams granulated white sugar (½ cup)
400 grams milk powder (2 cups, use full fat milk powder)
¾ teaspoon cardamom powder
Pinch citric acid (optional)
Slivered pistachios and edible silver leaves (for decorating)

Instructions

Step 1: Prepare an 8×8 inch square pan by lining it with parchment paper or greasing it lightly with oil spray to make removal easier.
Step 2: In a heavy-bottom pan over medium heat, combine the whole milk and salted butter. Stir until the butter melts and the mixture is well combined.
Step 3: Add the granulated sugar and stir continuously until the sugar has completely dissolved and no crystals remain.
Step 4: Add the milk powder and immediately reduce the heat to the lowest setting. Stir well to combine, then add the cardamom powder and continue stirring.
Step 5: Stir continuously on low heat. Around 4 minutes in, the mixture will begin to thicken. Add a pinch of citric acid if using, and stir thoroughly.
Step 6: Keep stirring until the mixture starts to leave the sides of the pan and comes together as a dough, about 8 to 9 minutes from when the milk powder was added. It should be non-sticky and easy to roll into a ball.
Step 7: Remove from heat and transfer the mixture to the prepared pan. Press it evenly and firmly using a spatula. Garnish with slivered pistachios and edible silver leaves if desired.
Step 8: Allow the burfi to cool to room temperature, then refrigerate for 1 hour to set completely. Cut into 16 pieces or smaller and enjoy!

Tips & Variations

Use full-fat milk powder for the best creamy texture and flavor.
Add a pinch of saffron strands during cooking to enhance color and aroma.
If you prefer a nutty crunch, fold in finely chopped nuts before pressing the mixture into the pan.
Use unsalted butter if you want to control salt levels more precisely.

Storage

Store the burfi in an airtight container in the refrigerator for up to 1 week. Before serving, allow it to come to room temperature for the best texture. You can also freeze burfi for up to 1 month; thaw in the fridge before cutting.

How to Serve

A stack of four square pieces of light yellow barfi, each piece having two layers with a slightly crumbly texture. The top layer is decorated with shiny silver edible foil and small green nut pieces scattered across the surface. The sweets are placed on a shiny white plate, which rests on a white marbled surface with some loose nut pieces around. The background shows a blurred white plate with more sweets. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make burfi without milk powder?

Milk powder is key for this recipe’s texture and flavor. Without it, the consistency will be different. If unavailable, you can try making burfi with khoya (reduced milk solids) instead, but the process will vary.

Why does my burfi become grainy?

Graininess can occur if the mixture is overheated or stirred too aggressively. Adding a pinch of citric acid helps create a slightly grainy texture intentionally, but if undesired, omit it and stir gently while cooking.