Learn how to make the perfect plain burfi at home with this easy step by step tutorial. 6 ingredients and less than 30 minutes is all that you need to make this Indian sweet scratch.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 13 minutes
  • Total time: 23 minutes
  • Yield: 16 burfis
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 1 & ½ cups whole milk ([adjustable] 12 oz [/adjustable])
  • 85 grams salted butter ([adjustable] 6 tablespoons [/adjustable], can also use unsalted butter)
  • 100 grams granulated white sugar ([adjustable] ½ cup [/adjustable])
  • 400 grams milk powder ([adjustable] 2 cups [/adjustable], use full fat milk powder)
  • ¾ teaspoon cardamom powder
  • pinch citric aid (optional)
  • slivered pistachios and edible silver leaves (for decorating)

Method

  1. Before you begin, prepare a square pan (8x8 inch) for setting the burfi. Line it with parchment paper so that it's easier to remove the burfis later. If you don't have parchment paper, grease it will with a oil spray.
  2. To a heavy bottom pan on medium heat, add 1 & ½ cups whole milk. Also, add 85 grams (6 tablespoons) salted butter and stir. Mix until the butter melts and the milk and butter are well combined.
  3. Then add 100 grams granulated white sugar (½ cup) and mix until the sugar dissolves completely. You should not be able to feel any sugar crystals at this point.
  4. Now, add 400 grams milk powder (2 cups). Immediately turn the heat to lowest setting and start stirring. Mix well until the milk powder is well mixed with everything else. Then add ¾ teaspoon cardamon powder and stir.
  5. Continue to stir and do not leave the mixture unattended at any time. Stir continuously on low heat and at around the 4 minute mark, mixture will start to thicken. Add a pinch of citric acid at this point (optional but add it if you want that slight graininess in your burfi) and stir well.
  6. Keep stirring and anywhere between 8 to 9 minutes, you will see that the mixture leaves the sides of the pan completely and comes together as a dough (this time is from the point you add the milk powder and start stirring it), it has become completely non-sticky and you can easily roll it into a ball. It's done at this stage. Remove the mixture from heat and transfer it to the prepared square pan.
  7. Press the mixture into the pan using a spatula and spread it evenly. Press it down tightly. You can garnish it with pistachios and saffron strands or edible silver leaves if you like. Let the burfi come to room temperature and then pop it in the fridge for 1 hour to set completely. Once set, cut into 16 pieces (or more if you cut them into smaller pieces) and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.