Burfee, also known as barfi, is a popular milk-based sweet from the Indian subcontinent with a fudge-like consistency. It is a dense and rich mithai (sweetmeat) that is often enjoyed during various Indian celebrations, including weddings, Diwali, and Eid.
The name “burfee” comes from the Persian and Urdu word for snow, which reflects its smooth and melt-in-your-mouth texture.
The main ingredients in burfee are milk, sugar, and ghee (clarified butter). Traditional recipes involve cooking down whole milk to a thick consistency, but there are also simplified versions that use milk powder for a quicker preparation.
Ingredients
- 2 cups milk powder
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup ghee
- 1/2 tsp cardamom powder
- Saffron (optional)
ALSO READ: India: Laddoo Recipe for Ganesha Pooja
Instructions
- In a bowl, mix together the milk powder, milk, and sugar until well combined.
- Transfer the mixture to a large non-stick pan and add the ghee. Mix well on low flame.
- Keep stirring on low flame until the mixture thickens. This should take about 10 minutes.
- Once the mixture starts to come away from the sides of the pan and forms a soft mass, add the cardamom powder and saffron (if using). Stir for another 2 minutes.
- Transfer the burfi mixture to a greased tray lined with parchment paper. Press gently to level it out.
- Top with chopped pistachios and press gently.
- Let the burfi cool and set for about an hour.
- Once set, cut the burfi into pieces and enjoy!
Note: If the mixture is still sticky after cooking, it means it is not fully cooked. Put the mixture back in the pan and cook for 2-3 minutes on low flame until it passes the test. If the mixture is overcooked, the burfi will turn hard.
