Milk Powder Burfi Recipe

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Burfi is one of the most popular sweets in India. It is served all year round but most especially during festivals and weddings. The name is derived from the Persian word barf, which means snow. In addition to their similarity in color, burfi is also served cold. The main ingredients in Burfi are milk and sugar. Contemporary recipes of burfi include ingredients such as nuts, coconut, dried fruits, cheese, and spices.

This recipe uses a combination of milk and powdered milk, which is simmered slowly with clarified butter and sugar until it forms a paste. The mixture is then pressed into a baking pan and cooled until ready to be served. These sweet treats are soft, slightly creamy with a crunch and added flavor from the nuts.


Ingredients:

This recipe takes about 15 to 20 minutes to make. Serves 12 Burfi squares.

• 2 cups of dry milk powder
• ½ cup of milk
• ¾ cup of sugar
• ½ cup of clarified unsalted butter
• 1 tsp rose water (optional)
• 7 to 8 pieces of pistachios, finely chopped
• 7 to 8 pieces of almonds, finely chopped

Instructions:

Grease a baking pan with ghee or butter. Set aside. This will be used as your mold.
In a wok over low heat, put clarified butter, milk, and milk powder.
Stir continuously to prevent lumps until you get a smooth paste. This will take about 2 minutes.
Add sugar and rose water. Increase the heat to medium and continuously stir for another 6 to 7 minutes.
Turn off heat.
Put the paste mixture into the greased baking pan.
Using a greased spatula, press the paste to spread on the pan.
Sprinkle chopped pistachios and almonds on top and gently press with spatula to let the nuts sink a little.
Cover the pan with plastic wrap and let the Burfi cool completely.
Heat the bottom of the pan on the stove for about 5 seconds just to release the burfi from the bottom of the pan.
Cut into squares and serve.



Ideas And Tips:

• To avoid lumps, make sure to immediately add milk powder before the liquid milk gets hot. A recommendation is to stir all the ingredients first in the wok off the flame.

• You can use any nuts of your choice – such as peanuts, cashew nuts, brazil nuts, walnuts, macadamia nuts, or pecans

• If you want the burfi to cool and set more quickly, put it in the fridge for at least an hour.

Milk Powder Burfi Recipe
images – https://www.youtube.com/watch?v=0WN7PCTDBhA


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