Soft and creamy plain white Burfi is a mainstay when it comes to Indian sweets. My version uses milk powder, cardamom and saffron for rich flavours and a crumbly, melt-in-the-mouth texture.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: burfi, cardamom, indian sweets, milk, mithai, pistachio, saffron
Servings: 16
Equipment
L30 x W20 x D5cm (13"x9") rectangular traybake pan
Ingredients
240gsugar
300mlwhole milk
130gsalted butter
595gfull-fat milk powder
1tspground cardamom seeds
12-15saffron strands
1tspvanilla extract
1tsplemon juice
20gpistachios
Edible silver or gold leafoptional
Instructions
Line a L30 x W20 x D5cm (13"x9") rectangular traybake pan with baking parchment. Scatter over some sliced pistachios or pistachio nibs.
Heat the milk in a large, non-stick pan. Add the butter and allow it to melt.
Add the sugar and stir until it has completely melted and you can no longer feel the crystals at the base of the pan.
Tip in the milk powder and stir well to combine. The mixture will become thick, like mashed potato in appearance.
Cook the mixture over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan.
Once the burfi mixture begins to come away from the sides, at about the 5 minute mark, add the lemon juice, vanilla extract, cardamom and saffron. Continue to stir for a further 2 minutes.
Around the 8 minute mark, the burfi mixture should be thick. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready.
Spoon the mixture into the prepared tin lined with baking parchment and pistachios. Press the mixture in with a rubber spatula, ensuring the surface is as even as you can get it.
Allow to cool to room temperature. Cover a refrigerate for 30 minutes before turning out. The baking parchment will come away easily. Decorate with silver or gold leaf (optional). Cut into squares and serve at room temperature.
Video
Notes
If your burfi begins to develop brown spots in places, it means either the heat is too high or you're not stirring it enough. Keep it moving all the time to prevent burnt milk flecks.
This burfi keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving.
Burfi served cold from the fridge will be much firmer in texture.