Easy Milk Powder Burfi Recipe
Milk Powder Burfi Recipe, a sweet treat enjoyed across India, is a delightful deception. While its name suggests a close connection to traditional Burfi made with khoya (milk solids), it offers a simpler, quicker alternative. This essay delves into the essence of this recipe, exploring its origins, method, and unique charm.
The origin of Milk Powder Burfi can be traced back to the ingenuity of home cooks. With the advent of commercially available milk powder, a substitute for the time-consuming process of preparing khoya emerged. This innovation ensured that the rich, creamy taste of Burfi remained accessible, but within a shorter timeframe.
The beauty of the Milk Powder Burfi recipe lies in its simplicity. Requiring just a handful of ingredients – milk powder, milk, ghee (clarified butter), and sugar – it allows for creativity. Flavors like cardamom or vanilla can be incorporated, and nuts or chopped dried fruits can add textural contrast.
The method itself is a soothing process. Gentle heating of milk and ghee forms the base, into which the milk powder is gradually incorporated. The key lies in achieving the perfect consistency – not too dry, yet firm enough to be shaped. Once set, the Burfi transforms into melt-in-the-mouth squares, bursting with milky sweetness.
How to make milk powder burfi recipe:
1. Melt ghee in a pan, and pour milk and milk powder. Mix well.
2. We need to stir continuously and make sure that there are no lumps. Once we get a thick concentration put sugar and mix well.
3. Once we get a thick caramel texture add crushed cashew and mix well till we get a thick paste off the flame.
4. Put a little ghee and grease in a mold (any shaped vessel). Pour our burfi paste into them and flatten the upper surface with the help of a spoon.
5. Sprinkle sliced/ crushed dry fruits and tap with the spoon. Leave it for a while so that the paste hardens.
6. Put the burfi recipe on a flat surface by flipping the mold and gently tapping on it.
7. Cut the milk powder burfi recipe into small pieces and serve fresh.
Watch >>milk powder burfi recipe video on YouTube.
Here are a few finger-licking recipes:
Soft and Crispy Homemade Jalebi,
Soft Gulab Jamun Recipe with Bread Crumbs.
Tips to make a perfect milk powder burfi recipe:
Use good quality milk powder: Full-fat milk powder will give you a richer and creamier burfi.
Don’t overcook: This is the most common mistake! Overcooked burfi will be hard and chewy. The mixture is done when it starts to leave the sides of the pan and comes together in a mass.
Use the right consistency of sugar syrup: If you’re using a sugar syrup method, make sure it reaches the 1-string consistency. This means that when you stretch a drop of syrup between your thumb and finger, it will form one thin strand.
Cook over low heat: Low and slow heat is key to preventing burning and ensuring even cooking.
Patience is key: Once you transfer the mixture to the setting pan, resist the urge to cut into it right away. Allow it to cool and set completely for the perfect texture.
Adding nuts and flavors: Here’s where you can get creative! Chopped nuts like pistachios, almonds, or cashews add a nice crunch. You can also experiment milk powder burfi recipe with flavors like cardamom, saffron, or even chopped dried fruits.
Milk powder burfi recipe
MilkPowder Burfi Recipe, a sweet treat enjoyed across India, is a delightful deception.
Ingredients
- Milk Powder – 3 cups
- Ghee – 3 tbsp.
- Milk – 1 cup
- Sugar – 1 cup
- Cardamom powder – ¼ tbsp.
- Crushed cashew – ½ tbsp.
- Slit dry fruits almonds and pista – 1 tbsp.
Instructions
- Melt ghee in a skillet, then add milk and milk powder. Mix well.
- We must whisk continuously to ensure that there are no lumps. Once we have a thick concentration, add sugar and mix thoroughly.
- Once we have a thick caramel texture, add the crushed cashews and mix thoroughly until we have a thick paste off the burner.
- Place a small amount of ghee and grease in a mold. Pour in our burfi paste and use a spoon to flatten the upper surface.
- Sprinkle sliced/crushed dry fruits and tap with a spoon. Leave it for a time to allow the paste to set.
- Place the barfi recipe on a level surface and flip and tap.
- Serve the milk powder burfi recipe, having cut it into little pieces.
Recipe Video
FAQ:
Q: What is milk powder burfi?
Milk powder burfi is a delicious Indian sweet made with milk powder, sugar, ghee (clarified butter), and sometimes flavored with cardamom or other spices. It’s a fudge-like dessert with a rich, milky taste and a smooth texture. This recipe is a simpler alternative to traditional burfi which uses khoya (dried milk solids).
Q: What are the benefits of using milk powder in burfi?
- Convenience: Milk powder is readily available and doesn’t require the time-consuming process of making khoya.
- Shelf life: Milk powder burfi has a longer shelf life compared to burfi made with fresh milk.
Q: What ingredients do I need for milk powder burfi? A: You will need milk powder, condensed milk, ghee (clarified butter), and cardamom powder. Optional ingredients include chopped nuts for garnishing.
Q: How long does it take to make milk powder burfi? A: It takes about 15-20 minutes to cook, plus additional time for the burfi to set and cool.
Q: Can I store milk powder burfi? A: Yes, you can store it in an airtight container at room temperature for up to a week. For longer storage, keep it in the refrigerator.
Q: Can I use any type of milk powder? A: It’s best to use full-fat milk powder for a richer taste and better texture.
Q: What if my burfi mixture is too soft? A: Cook it a bit longer on low heat until it thickens. Be sure to keep stirring to avoid burning.
Q: Can I add flavors to my milk powder burfi? A: Yes, you can add saffron strands soaked in warm milk, rose water, or other flavorings of your choice.
Q: Is there a vegan version of milk powder burfi? A: Yes, you can use coconut milk powder and dairy-free condensed milk as substitutes to make a vegan version.
Q: What should I do if the mixture becomes too hard? A: If the mixture hardens too quickly, add a little warm milk and mix well to soften it.
Q: Can I double the recipe? A: Yes, you can double or triple the ingredients to make a larger batch. Just ensure you cook it evenly.
