Festive Thandai Burfi made with milk powder and homemade thandai powder. An easy sweet that you can make for Holi in less than 30 minutes!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 16 burfi
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 1 tablespoon milk (15 ml, I used whole milk)
  • pinch saffron strands
  • 5 tablespoons unsalted butter (around 71 grams)
  • 1/2 cup + 1 tablespoon milk (120 ml + 15 ml, I used whole milk)
  • 2 cups milk powder (200 grams, I used nestle NIDO dry whole milk)
  • 1/2 cup thandai powder (50 grams)
  • 3/4 cup powdered sugar (90 grams, also known as confectioners sugar (not to be replaced with regular white sugar))

Method

  1. Heat 1 tablespoon (15 ml) milk in a small pan. Once the milk is warm, add pinch of saffron strands (crush it before adding) and then set this aside.
  2. Now, heat a wide pan on medium-low heat and add butter to it. Once the butter melts, add 1/2 cup + 1 tablespoon milk (120 ml + 15 ml) to it and stir.
  3. Add the milk powder, thandai powder and the saffron milk that we had prepared earlier to the pan and mix everything.
  4. Now, add the powdered sugar. Mix it well and start cooking the mixture, stirring continuously.
  5. After around 4 minutes of cooking on medium-low, the dough will start leaving the sides of the pan.
  6. Now, turn heat to very low and continue to cook for additional 5 minutes or so, stirring continuously. After 5 minutes, the dough will become totally non-sticky. It won't stick to your fingers at all and you will be able to roll it and make a ball from it easily. Total time taken after adding sugar to this stage was 9 minutes (4 mins on medium-low and 5 mins on low heat). This will may vary depending on the pan you are using and also the intensity of the heat, so look for the non-stickiness of the dough and being able to roll it as the main points.
  7. Transfer dough to a tin lined with parchment paper or you can grease the pan with butter and then place the dough on it. I simply shaped it into a square on a parchment paper. Smooth the top with a spatula, you can also roll the dough by placing parchment paper on top to even it out. Sprinkle dried rose petals on top and let it set for 2 hours. You can also put it in the fridge to speed up the process.
  8. Once set, cut the thandai burfi into squares. Keep it refrigerated and consume with in 5 days!

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.