I think White Burfi has such a simple charm and universal appeal. For some reason, the most basic recipes are often difficult to perfect — for myself too.

What does Burfi mean?

The word burfi or barfi is a Hindi word which stems from the Persian barfī, which literally means ‘icy’ or ‘snowy’. Baraf is the Hindi word for ‘ice’.

This traditional Indian sweet carries the name Burfi because of it’s cool, melt-in-the mouth texture. If you’ve ever tried the western retro sweet, coconut ice, you’ll be familiar with this concept.

How to make Burfi with milk powder

My recipe here calls for milk powder. In many cases, people use mawa (milk solids) which you can make by reducing full-fat milk. Indeed, you can also buy mawa in many South Asian food shops.

I like to use full-fat milk powder because it is readily available in most shops or online.

What if I can’t find full-fat milk powder?

If full-fat milk powder proves to be elusive, you can use skimmed milk powder and simply replace the milk in this recipe with an equal measure of double (full-fat) cream. This simple switch will produce a delicious, creamy Burfi.

Different types of Burfi

There are hundreds of variations when it comes to Burfi. Some are traditional, some more playful and modern. However, in my opinion, most good Burfi ought to begin with a Perfect Plain White Burfi recipe.

Rose Burfi, Pistachio Burfi, Mango Burfi, Cashew Burfi and Almond Burfi are all popular choices in Indian mithai shops. You can make all of these varieties if you know how to create a great basic milk powder burfi.

Each recipe has a little variation, be it nuts, some flavour extract, food colour, dry fruit or food colour.

Some of my favourite Burfi varieties

Besan Burfi

A simple burfi with chickpea flour (besan), milk, ghee and sugar. Cardamom is optional, as are nuts or any other flavours. The toasted besan aroma is the key flavour in this style of burfi.

Note that Besan Burfi and Mohanthal are two different varieties of besan mithai.

You can find my recipe and video tutorial for Mohanthal here.

Chocolate Burfi

Plain burfi with a layer of chocolate on top. In all honesty, the quality of chocolate is usually questionable. It is almost always cooking milk chocolate rather than any of your top notch eating chocolate.

In my opinion, the low-quality chocolate on top of Chocolate Burfi has a certain charm. The flavour of cheap milk chocolate against milky white burfi is my childhood in a bar.

Check out my recipe for Cookie Dough Chocolate Burfi.

Pistachio Burfi

Wow! Pistachio Burfi is a must-have in any burfi box from the mithai shop. It’s usually a super artificial shade of green and that’s what I love about it. Most mithai shops will add a synthetic pistachio flavouring and scatter crushed pistachios on top.

As much as I love mithai shop pistachio burfi, the kind made with real pistachios is always at the top of my list.

Check out my recipe for Pure Pistachio Burfi.

Why won’t my milk powder Burfi set?

If you undercook Burfi, it will not set. Watch my step-by-step recipe video to see what the Burfi mixture should look like before you place it in the tin. If the mixture is too runny, the Burfi won’t set and the texture will be rather claggy.

Why is my Burfi chewy?

Burfi can turn chewy if you overcook it. Be sure to cook the Burfi mixture over a very low heat. Stir constantly without stopping. Keep an eye on the texture. It is ready when the mixture forms a slack and cohesive mass that comes away from the sides of the pan easily.

Can you freeze Burfi?

Burfi actually freezes pretty well. Be sure to pack it into an airtight container and freeze for up to 3 months. Defrost at room temperature.

Why is my Burfi sticky?

Sticky Burfi can be down to three separate issues:

1. The Burfi needs to cook for longer.
2. Not enough fat in the mixture.
3. Too much sugar in the mixture.

How to make condensed milk Burfi

A popular method of making Burfi is with condensed milk. This negates the requirement to add sugar, since the condensed milk is sweet enough.

Many recipes simply call for milk powder and condensed milk. While this is a perfectly delicious way to make burfi, the end result is very smooth and Peda like in texture.

Burfi with a melt-in-the-mouth texture and definitive crumbles is my personal favourite.

Is Burfi gluten free?

Yes, this recipe for Burfi is free from gluten.

Is Burfi vegan?

No. Burfi is a typically a dairy-based sweet. Its’ core ingredients are: Milk, butter (or ghee) and sugar. Some recipe creators successfully make vegan-friendly Burfi.

Why do you add lemon juice to your Perfect Plain White Burfi?

I add a small amount of lemon juice to the hot burfi mixture at the end of the cooking process. This is a little trick I do to ensure my Burfi is perfectly crumbly. The acidity of the lemon juice curdles the milk proteins ever so slightly.

The result is a Perfect Plain White Burfi that cuts beautifully, yet still has a definitive grainy quality. Pure mithai shop vibes.

Perfect Plain White Burfi: Butter vs. Ghee?

In all honesty, it really doesn’t matter. Use whichever one you like best. I like to use butter for its saltiness.

I think all sweets benefit from a touch of salt to bring the rest of the flavours to life. The inherent saltiness of salted butter is perfect in this recipe.

If you can find Indian white butter, that is ideal as it imparts less colour. My yellow European butter gives the burfi a slightly creamy colour.

If you use ghee, add 1/8 tsp of fine salt to the burfi mixture. I promise it makes all the difference!

My Burfi-making essentials

Perfect Plain White Burfi recipe

Print

Perfect Plain White Burfi

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.

Course Dessert

Cuisine Indian

Keyword burfi, cardamom, indian sweets, milk, mithai, pistachio, saffron

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 16

Equipment

• L30 x W20 x D5cm (13"x9") rectangular traybake pan

Ingredients

• 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

Instructions

• 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.

Video

Notes

• If your burfi begins to develop brown spots in places, it means either the heat is too high or you’re not stirring it enough. Keep it moving all the time to prevent burnt milk flecks.
• This burfi keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving.
• Burfi served cold from the fridge will be much firmer in texture.

Pin this Perfect Plain White Burfi for later!

If you like this, you’ll love my recipe for Mohanthal

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This simple, yet beautiful cake sees the queen of Indian sweets transformed into an easy-to-make dessert. Rose, cardamom and saffron give the syrup-glazed sponge its iconic “gulab jamun” flavour. Serve it with ice cream for a truly royal pudding, or enjoy a piece with masala chai.

Check out this recipe

Pistachio Burfi

An easy recipe for melt-in-the-mouth Indian milk fudge (burfi) made with REAL PISTACHIO. Perfect for gifting. Your family and friends will love it!

Check out this recipe

Indian-Inspired Rocky Road

Truffle-like chocolate studded with pistachios, almonds, dried mango, crystallised ginger, Turkish delight, mini marshmallows and spiced shortbread biscuits. Dried rose petals top the Rocky Road off beautifully.

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Love Sanjana

The post Perfect Plain White Burfi appeared first on Sanjana.Feasts.

Super Sundays

It was 1995 and I had begged my dad for a costume tiara from Bombay Stores in Bradford all summer. He finally caved in after some heavy persuasion and a nice daal kachori pick up from Kaushy Patel’s Prashad. This was pre-Gordon Ramsay declaring it his Best Restaurant and long before it even became a dine-in restaurant. In those days, we would be treated to some Indian snacks from Bradford’s only vegetarian mithai shop one Sunday a month. Kaushy aunty would always sneak me Gulab Jamun freebies as I peered through the glass counter. She was always wore kajal around her eyes and a smile on her face.

After loading the car boot up with savoury snacks, mithai and fruit and veg from the abundantly-stocked Pakistani shop, Al-Halal, we’d head over to Bombay Stores.

My happy place

Passing through the doors of Bombay Stores like stepping into the set of a Bollywood movie. A labyrinth of colourful saris and lenghas, glass counters filled with glimmering costume jewellery, and Indian shoes as far as the eye could see. I’d have the “Bombay Stoooooores” jingle from Zee TV adverts playing on loop in my head. The lingering scent of Indian newspapers would follow you around like the mythological ghost, Betaal clinging to King Vikramaditya’s shoulders in Mahakavi Somdev Bhatt‘s Baital Pachisi. The smell of the newspaper ink came from the saris they were folded inside to keep the fabric straight and it permeated every fibre. I took long, deep breaths and revelled in anticipation of finally getting that tiara.

Post-tiara life

Playing dress-up was always the same after that day. My go-to persona was a princess. Finally, I was no longer “Little Diesel”, a wresting protégé my older brother had fashioned based on the infamous WWF (now WWE) character. Why? Because now I wore a tiara. I had arrived.

The first time I wore it outside the house was to the temple’s Diwali fancy dress.

One half of Radhe-Shyam

I dressed up as the gopi, Radha. In Hinduism, she is a milkmaid and dear consort of Lord Krishna. Decked out in an shiny aubergine-coloured skirt and top and my mum’s maroon lipstick, I felt like a million dollars. She gave me a faux beauty spot à la Cindy Crawford and painted my nails with her best bottle of Revlon nail polish.

I lost the fancy dress competition to my brother.

He was Shankar bhagwan (Mahadeva, an incarnation of Lord Shiva). He held a trident made of cardboard crisp boxes wrapped in tin foil and a large rubber snake around his neck. Mum did an amazing job on his costume. I was happy with second prize, a box of Milk Tray and my tiara still firmly on my head. Third prize went to my cousin who wore a long, grey school sock on his nose to resemble Lord Ganesha. It’s a day I’ll never forget.

Afterwards, we all filled up on dinner and mithai. The ones that appealed to my inner magpie were the ones covered in shiny silver leaf.

Much like these Pistachio Burfis, they had a delicious, milky fudge flavour and simply melted in your mouth. Here, I’ve recreated a version of the burfi I enjoyed when I was growing up. It has true pistachio flavours (not just food colour or pistachio essence) and of course, gold and silver leaf on top. Some things will never change.

Can I make Pistachio Burfi ahead of time?

Yes. Technically it lasts a week in the fridge so make it in advance and keep refrigerated. I’d recommend keeping it sealed in a container with a tight-fitting lid. Keep it away from anything strong smelling.

Do I have to use pistachio butter?

For this recipe, I recommend you do. It gives a perfectly-textured burfi with a delicious melt-in-the-mouth feel. Either order it online, find it in speciality food shops, or if you have a Vitamix-style blender, make your own. Ensure you are using a pistachio butter that is 100% pistachios, and with no added sugar.

Can I use any other nut butters?

As long as they smooth and mostly pure nuts. Any added ingredients may affect the texture of the burfi. If in doubt, always check the label. You’re looking for 100% nuts of your choice for the best results. I’ve tried it with almond butter, cashew butter and peanut butter, all with fantastic results.

How do I to cut burfi into perfect squares?

Always cut burfi at room temperature. Cutting it fridge cold could cause it to crumble and chip. Use a very large, very sharp knife to cut the burfi and wipe the blade clean after each cut to reduce crumbs and streaks.

Can I add any other masalas to this Pistachio Burfi?

Absolutely. If you like, you can add the ground seeds of 3-4 green cardamoms. I would not recommend adding saffron because it will significantly change the colour of this pistachio burfi. Saffron would however, be a great addition to cashew or almond butter burfi.

Is gold/silver leaf vegetarian?

Some methods of producing gold and silver leaf are not vegetarian friendly, due to the use of animal byproducts in the metal-beating process. However, there are many brands of vegetarian gold and silver leaf available. Check the packaging before using it if you’re concerned about this. I use these ones.

Do I have to use food colour?

Of course not. Keep the colours natural if you prefer. Without food colour, the burfi will be an off-olive/beige colour due to the combination of pistachio butter and caramelised sugar and milk powder.

Why do you use blue food colour?

The tiniest speck of blue colour will neutralise yellow hues from caramelisation one the burfi mixture, bringing it back to a natural pistachio shade. You can then add a touch of green to bump up the pistachio colour so it’s obvious what flavour the burfi is.

Can I use pistachio flavouring?

If you like it! I haven’t found one I love just yet as no artificial flavouring has given me the true pistachio flavour I get from 100% pistachio butter. However, if you have found one you enjoy the flavour of, there’s not reason why you can’t add it.

Can I melt chocolate on top of this Pistachio Burfi?

Absolutely. I’d recommend keeping it thin so it doesn’t overpower the pistachio flavour.

How to tell if burfi is cooked

The easiest and most accurate way of checking if the burfi is done is to use a sugar or food thermometer. Although, if you do not have one, there is another way of checking if it is ready. Before you start cooking, place a small plate in the fridge. It needs to be cold. Once you think the burfi mixture is done, place a small blob of the mixture onto the fridge-cold plate. Finally, allow to cool for a minute and if you can remove it from the plate easily and roll it into a ball between your fingers, it’s ready to pour into the tin. If it’s not ready, continue to cook and check again using a cold plate.

Why won’t my burfi set?

If the burfi will not set after coming down to room temperature (3-4 hours), it has not been cooked long enough. Return it to the pan and continue to cook, stirring all the time until it reaches soft ball stage.

Why is my burfi hard?

Hard burfi is an indicator that the mixture has been overcooked.

Ingredients you’ll need for Pistachio Burfi

• Full-fat milk powder
• Whole milk (or pistachio milk – I use this brand)
• Icing sugar (powdered/confectioners’ sugar)
• Ghee
• Pistachio butter (not ground pistachios). I use this brand.
• Any neutral oil
• Green and blue food colour (optional)
• Gold/silver leaf (optional – check labels to ensure they are suitable for vegetarians). I use this brand.
• Pistachio nibs or sliced pistachios, to decorate

Print

Pistachio Burfi

An easy recipe for melt-in-the-mouth Indian milk fudge (burfi) made with REAL PISTACHIO. Perfect for gifting. Your family and friends will love it!

Course Dessert

Cuisine Indian

Keyword burfi, festivals, fudge, mithai, pistachio

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 14

Author Sanjana

Equipment

• 23 x 15 x 5cm (9″ x 6″) brownie tin or thali
• Large, non-stick pan
• Wooden spoon

Ingredients

• 500 g full-fat milk powder
• 250 ml whole milk or pistachio milk
• 100 g icing sugar
• 125 g ghee
• 2 tbsp pistachio butter
• 1 tsp any neutral oil don’t use ghee or butter
• Green and blue food colour optional
• Gold/silver leaf optional
• Slivered, chopped or crushed pistachios, to garnish optional

Instructions

• Grease a 23 x 15 x 5cm (9″ x 6″) tin with oil.
• In a large, nonstick pan, heat together the ghee and milk. Bring to a gentle simmer but do not boil. Turn the heat down to low.
• Once hot, add the milk powder and icing sugar. Beat with a wooden spoon until smooth. Any lumps will disappear as it cooks.
• Cook over a low heat until smooth and glossy, about 10 minutes. Stir all the time to ensure the mixture does not burn.
• Stir in the pistachio butter and continue to cook for a further minute. The burfi is done when it is glossy and reaches 118°C/235°F on a sugar thermometer. If you do not have a sugar thermometer, place a small amount of the mixture onto a very cold plate (keep one in the fridge) and if you are able to roll the mixture into a soft ball, it is ready.
• Remove from the heat and immediately stir in any food colours (if using). I used a combination of blue and green gel good colours to achieve a natural pistachio colour. A small amount of blue neutralises yellow tones from the caramelised milk powder for a more vivid pistachio hue. Food colour is optional. You do not have to add it if you don’t wish to.
• Pour the hot burfi mixture into the greased tin. Flatten the top down using the back of a spoon. Try to get the surface as even as possible. You can lightly grease the spoon with oil if it helps create a smooth surface. If you’re not using gold/silver leaf, you can press a small handful of crushed or slivered pistachios into the surface of the burfi at this stage.
• Allow to set at room temperature for 3-4 hours.
• Top with optional gold/silver leaf for an Indian mithai shop finish.
• Use a large, sharp knife to cut the burfi into pieces. I cut mine into 12 squares but you can cut these as small as 1cm x 1cm if you like. These tiny squares are perfect with coffee after dinner.

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If you like this Pistachio Burfi, you’ll love my Sweet Boondi recipe

Love Sanjana

The post Pistachio Burfi appeared first on Sanjana.Feasts.

Turns out it’s only bloody brilliant.

I’ve been nuts about pistachio desserts ever since my taste buds got their first fix of the gorgeously-green ice cream as a kid. That sweet fragrance of pistachios and just a hint of almond reminds me of both Indian sweet shops with their rows upon rows of Pista Halwa and cherry-topped Bakewell Tarts. It’s what I imagine heaven for sweet-toothed food bloggers smells like. Also present in said heaven would be Mr Kipling (the master of baked goods), Lionel Ritchie (with his smooth-as-buttermilk voice) and Madhuri Dixit (with her timeless beauty). So like all the components of this, my dream cake… all the greats.

To get the perfect green pistachio paste, the pistachios should be unsalted, shelled and skinned. If you have the good fortune to encounter them in all their emerald-green glory in a shop, buy them. If, like me, you can’t find them, you’ll need to remove the outer shells, blanch them in boiling water for three minutes, drain and refresh under cold water, then slip the skins off. Finally, give them a quick toast in a hot oven.

Marzipan gives the paste a delicious nutty edge and liquid glucose brings it all together like a dream.

In this recipe, I use a combination of sweetened condensed milk, milk powder and buttermilk as an egg replacer and it really works wonders in helping the cake hold its structure once risen which I find is the trickiest part of egg-free baking.

Finish the cake with a slathering of cream cheese frosting, raspberries and extra pistachios. A few white chocolate curls are also welcome to join the party.

Eggless Pistachio and Raspberry Buttermilk Cake
Serves 10-12

Ingredients

For the pistachio paste blend together:
200g pistachios, shelled and skinned
150g white marzipan
220ml liquid glucose
A drop of green food colour, if required

For the cake:
1 x 397g tin sweetened condensed milk
180g caster sugar
320ml buttermilk
2 tsp apple cider vinegar
190ml groundnut oil
3 tbsp pistachio paste
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp skimmed milk powder
450g cake flour

For the frosting:
250g unsalted butter, softened
250g full-fat cream cheese
300g icing sugar
1 tsp vanilla bean paste or vanilla extract

To decorate:
400g raspberries
Pistachios
White chocolate curls

Method

1. Grease and line two 10-inch wide x 4-inch deep cake tins.

2. Pre-heat the oven to 160C.

3. In a stand mixer, combine the condensed milk, milk powder, cider vinegar, buttermilk, oil, pistachio paste and sugar. Beat on high speed for 5 minutes.

4. Sift in the flour, baking powder and bicarbonate of soda in three stages, folding in gently between each. Don’t overbeat this.

5. Divide the cake batter between the two prepared tins, smoothing out the tops.

6. Bake for 40-45 minutes or until a sharp knife inserted into the middles comes out clean. It’s really important not to open the oven door for the first 30 minutes – your cakes will almost certainly collapse if you do.

7. Remove from the oven and allow to cool in the tins for 10 minutes before turning out onto a wire rack. Leave to cool completely.

8. To make the cream cheese frosting, in a stand mixer beat together the butter, vanilla and sugar (add the sugar gradually) for 5 minutes or until pale and fluffy. Next, add in the cream cheese and beat in very briefly. If you overwork this, the frosting will become runny. Keep in the fridge until ready to use.

9. To decorate, sandwich the cakes together with half of the cream cheese and an even layer of raspberries. Top with the remaining frosting. Scatter with pistachios and white chocolate curls.

Enjoy with your favourite people or all by yourself.

Love Sanjana

The post Eggless Pistachio and Raspberry Buttermilk Cake appeared first on Sanjana.Feasts.