Milk Burfi Recipe
Ingredients
For the Milk Burfi
1) 1 liter thick milk
2) 2 tablespoons water
3) 1 teaspoon cornflour
4) 1 cup skimmed milk powder
5) ½ cup cold milk
6) ½ cup sugar (adjust to taste)
7) ½ teaspoon cardamom powder (optional)
8) 1 tablespoon ghee (clarified butter)
For Garnishing
9) Slivered pistachios (or any dry fruits of your choice)
10) Butter paper (for lining the tray)
11) Ghee (for greasing the tray)
Let’s Start Recipe
Today, we’re making a **delicious milk burfi** recipe that melts in your mouth! It’s made with **perfect measurements** and is very easy to prepare. You can make this in any **festival season** or for any **special occasion**. Instead of buying expensive sweets filled with additives, it’s better to prepare this **tasty burfi** at home. Let’s get started!
Step 1: Preparing the Base
Take a **pan** and add **2 tablespoons of water**. To this, add **1 liter of thick milk**. We’re adding water to prevent the milk from burning at the bottom of the pan. The milk should be thick to make the burfi smoother.Next, add **1 teaspoon of cornflour** to the milk and mix it well. Cornflour ensures the burfi will be **smooth** and not grainy.
Step 2: Boiling the Milk
Once the cornflour is well mixed, turn the flame to **high** and keep stirring until the milk starts boiling.While the milk is boiling, take a **bowl** and add **1 cup of skimmed milk powder** and **½ cup of cold milk**. Add the cold milk gradually and mix it well using a **hand whisk**. Don’t add too much milk at once, and you can also use water instead of milk. Once mixed, the **paste** should be smooth and lump-free. Set it aside.
Step 3: Cooking the Milk
By now, the milk in the pan should be boiling. Reduce the flame to **medium** and stir it well. Keep cooking it until the milk thickens and turns into **rabri** (a creamy texture). Stir frequently to avoid it sticking to the pan.
Step 4: Adding Sugar
Once the milk has thickened, add **½ cup sugar**. You can adjust the sugar based on your taste, but for 1 liter of milk, **½ cup** is perfect. Mix the sugar thoroughly and let it dissolve. As the sugar melts, the mixture will become more liquid again. Continue cooking on **medium heat** until it thickens again.
Step 5: Adding Flavor
Once the milk has thickened, add **½ teaspoon cardamom powder** for flavor. If you don’t like cardamom, you can skip it. Stir well.
Step 6: Adding the Milk Powder Paste
Now, take the **milk powder paste** we prepared earlier and slowly add it to the boiling milk. Once it’s fully mixed, reduce the flame to **low**. Mix it thoroughly and cook on **medium heat** until it thickens further and starts to come off the sides of the pan like a dough. This process can take a little time.
Step 7: Adding Ghee
Once the mixture reaches a dough-like consistency, add **1 tablespoon ghee**. Stir well to incorporate the ghee into the mixture. We’re not using too much ghee here, just enough for flavor.
Step 8: Finalizing the Burfi Mixture
Now, the mixture should have thickened properly, and it will start leaving the sides of the pan, almost resembling a **mawa (khoya)** consistency. Turn off the heat.
Step 9: Setting the Burfi
Transfer the mixture onto a tray lined with **butter paper**, and grease the butter paper with a little ghee. Spread the mixture evenly using a spatula to smooth the surface. This will help the burfi come out easily once set, without breaking.
Step 10: Garnishing
For garnishing, add **slivered pistachios** (or any dry fruits of your choice). Press them gently onto the surface of the burfi. You can also leave it plain if you prefer.
Step 11: Setting the Burfi
Let the burfi sit for about **4-5 hours** at room temperature to set properly. Once set, it will harden and be ready to cut.
Step 12: Cutting the Burfi
After about 4 hours, the burfi will be set. Carefully remove it from the butter paper. Using a sharp knife, cut the burfi into **square** pieces. You can also cut them into **rectangle** or **diamond shapes** if you like.
Step 13: Serving
The burfi is now ready to be served. Look how smooth and soft it is! The texture is perfect, and it melts in your mouth. You’ve made a **perfect** milk burfi with just a few ingredients.
Thank You…♥️