How to make Milk Powder Burfi - SK Khazana -

Milk powder replaces khoya in these wonderful burfis and you won’t even know the difference

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk powder (मिल्क पावडर ), Ghee (घी)

Cuisine : Indian

Course : Mithais

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For more recipes related to Milk Powder Burfi - SK Khazana checkout Instant Gulab Jamun, Gulab Jamun, Coconut Kulfi - Cook Smart. You can also find more Mithais recipes like Vrindavan Peda Kaju Pista Badam Kesar Burfi Cherry Halwa Petha

Milk Powder Burfi - SK Khazana

Milk Powder Burfi - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-1.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Milk Powder Burfi - SK Khazana Recipe

  • Milk powder 2 cups

  • Ghee 1/4 cup + for greasing

  • Milk 3/4 cup

  • Castor sugar 1 cup

  • Green cardamom powder a pinch

  • Saffron soaked in milk a few stra

  • Almond slivers to garnish

  • Pistachio slivers to garnish

Method

Step 1

Grease a burfi tray with some ghee.

Step 2

Heat ghee in a deep non-stick pan and add milk. Mix and let the mixture come to a boil, stirring continuously.

Step 3

Add milk powder and sugar and mix well. Cook on medium heat, stirring continuously, till the mixture thickens and leaves the sides of pan.

Step 4

Add green cardamom powder and mix well.

Step 5

Transfer half the mixture into burfi tray and spread evenly on half the tray. Add soaked saffron milk to the remaining mixture and mix well. Spread it evenly over the first mixture.

Step 6

Garnish with almond and pistachio slivers. Refrigerate till set.

Step 7

Cut into squares and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.