Recipe for a easy Milk Powder Burfi – flavoured with saffron | Diwali recipes | Saffron Recipes
Burfis, laddoos and pedas are not the most favourite of my things – neither to cook nor to eat. But hey, it’s the festive season, and that sort of changes priorities 😛 For one, I want to share quick and easy recipes with my readers, and this burfi is not as time consuming as the one made using milk. Now that one needs a LOT of
stirring elbow grease.
Burfis made using khoya or milk powder are quick, with a taste comparable to the one made from scratch. If you live outside of India and don’t have access to khoya, then this recipe for milk powder burfi is a good one to try. I have used Nestle brand dairy whitener, but any brand should be fine. Make sure it is not the sweetened variety.
Just to make things exciting, I have tinged one layer pink using some beetroot juice. It’s a few minutes of extra work, so feel free to avoid, if you are not a fan of pink 🙂
Milk powder burfi
- 1 cup milk powder
- 1/4 cup milk
- 3 tbsps ghee
- 1/2 cup sugar powdered (not icing )
- pinch saffron of powder
- 2 tbsps beet juice (optional)
- Grease a shallow baking tray with ghee or line with parchment paper and keep aside.
- In a bowl, mix the milk powder and milk ensuring there are no lumps.
- In a non stick pan, melt the ghee. Add the milk powder mixture and the sugar and start stirring.
- Keep stirring on medium heat for roughly 8-10 minutes until the fudge comes together like a ball. If you want a plain kesar burfi, add the saffron powder dissolved in 1 tsp of milk at this stage and stir for another 1-2 minutes until the mixture is uniformly golden.
- For a 2 colour burfi, once the fudge comes together into a ball, remove half of it into a bowl. Add saffron powder to the half in the pan. Mix well until the fudge is tinged a light golden. Remove this into prepared baking tray and quickly smoothen the top using a silicon spatula or the flat bottom of a cup.
- Return the other half of the fudge to the pan, add the beetroot juice. The mixture will immediately turn pink. Keep stirring for around 2 minutes until all the moisture evaporates. Transfer this over the saffron layer of the fudge, matching the edges well. Smoothen the top of this layer. Garnish with finely chopped pistachios or saffron strands.
- Refrigerate for around 15 minutes - half hour and then cut into desired shapes.