Milk Powder Burfi is an easy delicious Instant Barfi recipe that can be made under 15 minutes with just 4 main ingredients like milk powder ,ghee ,milk and sugar.Milk powder burfi is a soft, melt in the mouth and tastes just like the ones in sweets shop.
When you have sudden guests at home and if you are wondering what dessert to make this Instant Burfi under 15 minutes is a goto recipe.
CHECKOUT OTHER DESSERTS LIKE Rice Pudding , Carrot halwa , Semiya Payasam (Vermicelli Kheer) , Moong Dal Payasam , Makhana Kheer
How to Make Milk Powder Burfi Recipe
Either grease a tray with ghee or line tray with parchment/butter paper. Set aside.
Heat a nonstick pan on low heat ,Add ghee, milk, milk powder to it.stir thoroughly with a spatula to combine and make sure there are no lumps formed.
Add sugar and combine well again. You will notice after adding sugar, paste has become little thin, so now increase heat to medium-low.
Stir continuously for about 5-7 minutes, till it becomes thick, its important to keep stirring to get the perfect texture.
Once the ghee starts leaving the sides of the mixture and you get right consistency switch of the heat otherwise burfi will be chewy.
To check right consistency, take a pinch (it will be hot),roll it, if it forms a ball it means the mixture is ready to make burfi.
Transfer the milk powder burfi mixture and spread out evenly on the prepared greased tray.We are using ghee applied spatula to avoid mixture sticking to it.
Add the cardamom powder and combine well.
Spread some chopped pistachios and almonds on top for garnishing and press them gently down with spoon.
Now cover the tray using a cling wrap and let them set well for 1-2 hours. If you are in a hurry you can also put it in refrigerator for 15-20 minutes to cool down quickly.
Once cooled ,take a sharp knife and apply some ghee on it ,Cut into small squares and enjoy!
Tips & Variations
- Prepare the burfi on low to medium flame to avoid burning the milk powder mixture.
- Do not cook milk powder mixture more, result will be hard burfis.
- If you want to cool burfi layer quickly, then put it into refrigerator for atleast 15-20 minutes.
- You can add nuts of your choice.
- Stays good for 7 days at room temperature.
Recipe FAQs
WHICH BRAND OF MILK POWDER TO USE?
You can use any brand available in the market.I have tried making this recipe with Nestle everyday Milk Powder and Amulya milk powder(diary whitener).
STORAGE SUGGESTIONS
Stays good for 7 days at room temperature and up-to 2 weeks when refrigerated in an air tight container.
More Dessert Recipes
- Badam Halwa using Almond flour
- Carrot Kheer
- Semiya Payasam (Vermicelli Kheer)
- Moong Dal Payasam
- Makhana Kheer
Checkout for more 12+ instant pot Indian dessert recipes from my blog.
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Milk Powder Burfi|Instant Burfi under 15 minutes
Ingredients
Measuring cup used [1 cup = 250 ml]
- 3 tablespoons ghee (clarified butter)
- 1 cup dry Milk Powder
- ¼ cup milk
- ¼ cup sugar (powdered),You can add more sugar according to your preference.
- 2-3 green cardamoms , powdered
- 2 tablespoons pistachios ,finely chopped
- 2 tablespoons almonds ,finely chopped
Instructions
- Either grease a tray with ghee or line tray with parchment/butter paper. Set aside.
- Heat a nonstick pan on low heat ,Add ghee, milk, milk powder to it.stir thoroughly with a spatula to combine and make sure there are no lumps formed.
- Add sugar and combine well again. You will notice after adding sugar, paste has become little thin, so now increase heat to medium-low.
- Stir continuously for about 5-7 minutes, till it becomes thick, its important to keep stirring to get the perfect texture.Once the ghee starts leaving the sides of the mixture and you get right consistency switch of the heat otherwise burfi will be chewy.
- To check right consistency, take a pinch (it will be hot),roll it, if it forms a ball it means the mixture is ready to make burfi.Add the cardamom powder and combine well.
- Transfer the milk powder burfi mixture and spread out evenly on the prepared greased tray.We are using ghee applied spatula to avoid mixture sticking to it.
- Spread some chopped pistachios and almonds on top for garnishing and press them gently down with spoon.
- Now cover the tray using a cling wrap and let them set well for 1-2 hours. If you are in a hurry you can also put it in refrigerator for 15-20 minutes to cool down quickly.
- Once cooled ,take a sharp knife and apply some ghee on it ,Cut into small squares and enjoy!
Notes
TIPS & VARIATIONS TO MILK POWDER BARFI:
- Prepare the burfi on low to medium flame to avoid burning the milk powder mixture.
- Do not cook milk powder mixture more, result will be hard burfis.
- If you want to cool burfi layer quickly, then put it into refrigerator for atleast 15-20 minutes.
- You can add nuts of your choice.
- Stays good for 7 days at room temperature.
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