Recipe Burfi (2021)

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.


240 g sugar

300 ml whole milk

130 g salted butter

595 g full-fat milk powder

1 tsp ground cardamom seeds

12-15 saffron strands

1 tsp vanilla extract

1 tsp lemon juice

20 g pistachios

Edible silver or gold leaf optional


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.

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