Today I will be making milk burfi
also known as khoya burfi. This is a classic Indian sweet. That can be served as a dessert or snack. Milk burfi is made with milk and sugar and you have simply a divine treat. This is a staple in most North Indian households and served on many many occasions. This recipe will serve 6. To make milk burfi we will need: 3.5 cups whole milk 1/2 cup heavy cream 3 tablespoons lemon juice 1 tablespoon clarified butter or ghee 3/4 cup milk powder 1/3 cup sugar 1/4 teaspoon cardamom powder 1 tablespoon sliced pistachios for garnishing. So I am ready to make the burfi. Heat is on, medium. So first I will use the milk. Cream And lemon juice. I am pouring the lemon juice in the cold milk. I have poured the lemon juice in cold milk. I am really making a paneer with little different process. Because I want to have paneer very soft
and without grains. As milk will start heating it will start breaking and separating the curd away. Before it starts boiling paneer will be ready. Stir the milk occasionally. As you see the milk already has started curdling. So it will take about 2-3 more minutes. And paneer is going to be ready. Milk fat has separated from the fat. So now we are going to close the heat. And let it cool just for few minutes before we strain. So I am ready to strain the curd. And as you see this looks much softer than paneer and that’s what we were looking for. I am going to strain it. And over the strainer I have put the cheesecloth or you can use the muslin cloth. Let this sit for few minutes until most of the whey is out. Curd is looking very good.
So I will pour some cold water over. This will make the curd cold. So I can squeeze it. And it will remove the lemon juice flavour. Now squeeze the water. Curd is looking good.
Now I will remove this into a bowl. Curd is ready and it is very soft and smooth. So I am going to add the milk powder. And mix it well. This is mixed well and now I am ready to make burfi. Heat is on, medium. I am using the non-stick pan. So first I will put the clarified butter or ghee. And just let it melt. Add the mix. Cook the mixture till it becomes like a soft dough and keep stirring continuously. Well this mix becomes so thick
now it is known khoya. And it’s already about 4 minutes and it should take about 2-3 more minutes. Khoya is ready. As I said it will become like a soft dough. So turn of the heat and you do not want to make it brown. It should be in white color. So now let it cool to the room temperature before we will add the sugar. I have transferred the khoya in the bowl. This way it will cool off faster. Khoya is looking really good. So I need to wait little bit more. It’s still little warm. If I add the sugar right now it will get too soft and dry. Khoya is at room temperature. So now I will add the cardamom powder. And sugar. Mix it well. Hand works really the best. If the khoya is warm like I said before it will become very soft and runny. I have already greased the bowl. So I am just going to put this in there and spread it. I have washed my hand. So it is easier to spread. And just press it with spatula. Do grease the spatula before you start spreading. Otherwise it will start sticking to it. Just flatten it as much as you can. Let it sit for at least an hour before
we will cut this into burfi pieces. I said leave it for 1 hour before you cut the burfi. But it could be longer.
4-5 hours. So this time it is taking little bit longer. Now just press few pieces of pistachios over. You do have to press it so they can stay. Milk burfi is looking beautiful and it is ready to serve. Milk khoya burfi is looking great and tastes delicious. This is my husband’s favorite burfi. Enjoy. Thank you. Till we meet again, check out more recipes on