Name: Milk Powder Burfi|Instant Burfi under 10 minutes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: measuring cup used (1 cup = 250 ml); 1 cup Dry Milk Powder; 1/4 cup milk; 1/4 cup Sugar (powdered),You can add more sugar according to your preference.; 3 tbsp Ghee (clarified butter); 2-3, green cardamoms; 4-5 Pistachios (finely chopped); 3-4 Almonds (finely chopped)

Milk Powder Burfi|Instant Burfi under 10 minutes

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Milk Powder Burfi|Instant Burfi under 10 minutes

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Course: Dessert

Cuisine: Indian

Keyword: milk powder burfi

Servings: 8

Author: bhavana

Ingredients

measuring cup used 1 cup = 250 ml
1 cup Dry Milk Powder
1/4 cup milk
1/4 cup Sugar (powdered),You can add more sugar according to your preference.
3 tbsp Ghee (clarified butter)
2-3, green cardamoms
4-5 Pistachios finely chopped
3-4 Almonds finely chopped

Instructions

First of all take a plate or tray in which we will set up burfi, Butter a tray and set aside.
Now put a wok/nonstick pan on low heat, add ghee, milk and immediately add milk powder because if milk becomes hot than milk powder can form lumps. Now mix all ingredients, till they blend well and become like a smooth paste, just make sure to keep the heat low, it took me around 2 mins to get paste like shown in video.
When it becomes a smooth paste add sugar and again mix them well. You will notice after adding sugar, paste has become little thin, so now increase heat to low medium and cook it again for approximately 7-8 mins till it becomes thick, its important to keep stirring to get the perfect texture.
After 7-8 mins paste has become thick and this is the consistency we want. butter starts leaving the sides of the mixture
Now as soon as you get this consistency switch of the heat otherwise mixture paste will get extra hard and burfi will not be soft.
To check if we have right paste consistency, take a plate with little ghee applied on it. Now take some paste mixture and try to roll on it, if it rolls well and becomes like a ball it means mixture is ready to make burfi.
Now take the tray we setup with ghee in the beginning, and transfer milk powder paste in tray and press it gently to spread uniformly with the help of a ghee applied spatula. We are using ghee applied spatula to avoid paste sticking to it while spreading.
Now our paste is spread out uniformly, so add some chopped pistachios and almonds on top for garnishing and to give a beautiful look. Then press them gently so nuts set well on burfi.
Now cover the tray using a cling wrap and let it cool down so that mixture layer sets well and becomes firm. If you are in a hurry you can also put it in refrigerator for 15-20 minutes to cool down quickly.
Now it has cooled down, Now take a sharp knife and apply some ghee on it and cut layer into shapes of your choice
Once all burfies are cut they are ready to serve.

Recipe Video

Recipe Notes

1. Make sure to immediately add milk powder without milk getting hot to avoid any lumps.
2. You can also change nuts on top of burfi, according to your own choice.
3. If you want to cool burfi layer quickly, then put it into refrigerator for atleast 15-20 minutes.
4.Stays well for 7 days at room temperature.

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