Easy Burfi Roll made with milk powder and filled with tutti frutti. These make a delightful treat for the festive season.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 30 burfi rolls
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • pinch saffron strands (mixed with 2 teaspoons milk)
  • 5 tablespoons unsalted butter (71 grams)
  • 3/4 cup + 2 tablespoons milk (180 ml + 30 ml, I used whole milk,)
  • 2.5 cups milk powder (250 grams, I used Nestle NIDO dry whole milk)
  • 1/2 cup powdered sugar (60 grams, also known as confectioners sugar (do not replace with regular white sugar))
  • 1/4 teaspoon cardamom powder
  • 3 tablespoons tutti frutti

Method

  1. Heat 2 teaspoons milk in a small pan, add saffron strands, stir and remove pan from heat. Set this aside.
  2. To a pan on medium-low heat, add butter and let the butter melt. Then add the milk and mix it well together with the butter.
  3. Then add the milk powder and mix well until combined.
  4. Then add the powdered sugar and mix until you have a smooth texture. Also add cardamom powder. Continue to cook on medium low for 5 minutes, after 5 minutes dough will start leaving the sides of the pan.
  5. Now, turn heat to very low and continue to cook for additional 6 minutes or so, stirring continuously. After 6 minutes, the dough will become totally non-sticky. It won't stick to spatula and if you take a piece from it, it won't stick to your fingers and you will be able to make a ball from it easily. (from the point of adding sugar until this stage it took around 11 minutes. the first 5 minutes were on low-medium heat and last 6 minutes were on low heat, stirring continuously).
  6. Now, remove pan from heat and transfer the dough on to a sheet of parchment paper.
  7. From the dough, remove around 1/2 cup of dough and add it to to the pan with saffron milk (that we had prepared earlier). Add tutti frutti to this dough and mix. You may also add some orange food color here (optional). This tutti frutti mixed dough will become wet when you mix it with saffron milk but that's okay. It will set eventually. Roll the dough (with the tutti frutti mixed in it) into a long rope.
  8. Back to our main dough, let it cool down a little (not too long else it won't roll easily and will crack on rolling) and then knead it slightly to smooth it out while it's still warm. Roughly shape it like a square and then place another sheet of parchment paper on top. Roll the dough to somewhere between 1/4 to 1/8 inch thickness. Trim edges to make a rectangle.
  9. Place the tutti frutti dough roll on the longer side of the rectangle. You may use the entire tutti frutti roll here or may trim it to remove some depending on the length of the rectangle.
  10. Start rolling and and peel the parchment paper as you roll until the edges seal. Then you can roll it in chandi vark (edible silver leaves). This is optional. Wrap the roll into a cling sheet and refrigerate for 3 to 4 hours.
  11. Once chilled, cut the roll into 1/4 inch slices. I got around 30 slices from this.
  12. Store these tutti frutti burfi rolls in the refrigerator and consume within 3 to 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.