Milk Powder Burfi|Instant Burfi under 15 minutes is a simple, easy and delicious sweet made with just 4 main ingredients like milk powder, ghee, milk and sugar.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 3 tablespoons ghee
  • 1 cup dry milk powder
  • 1/4 cup whole milk
  • 1/4 cup sugar (powdered) (adjust according to your preference.)
  • 2-3 green cardamoms (powdered)
  • 2 tablespoons pistachios (finely chopped)
  • 2 tablespoons almonds (finely chopped)

Method

  1. Either grease a tray with ghee or line a tray with parchment/butter paper. Set aside.
  2. Heat a nonstick pan on low heat. Add ghee, milk, and milk powder. Then, stir thoroughly with a spatula to combine and make sure no lumps are formed.
  3. Add sugar and stir to combine well. You may notice that the mixture has become slightly thinner. Now increase the heat to medium-low.
  4. Stir continuously for about 5-7 minutes till it becomes thick. It's important to keep stirring to get the perfect texture. Once the ghee starts leaving the sides of the mixture and you get the right consistency, switch off the heat; otherwise, the burfi will be chewy.
  5. To check the right consistency, take a pinch (it will be hot), and roll it. If it forms a ball, then it means the mixture is ready to make burfi. Add the cardamom powder and combine well.
  6. Transfer the milk powder burfi mixture and spread it evenly on the prepared greased tray. We are using a spatula coated with ghee to prevent the mixture from sticking to it.
  7. Sprinkle some chopped pistachios and almonds on top for garnishing, and press them gently down with a spoon.
  8. 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 the refrigerator for 15-20 minutes to cool down quickly.
  9. Once cooled, take a sharp knife, apply some ghee on it, cut into small squares, and enjoy milk powder barfi!

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.