Instant Milk Powder Burfi

Step 1: Prepare the Milk Mixture

In a large bowl, combine 2.5 cups of milk powder, 3/4 cup of sugar, and 1 cup of milk.

Step 2: Whisk until Smooth

Whisk the mixture thoroughly until it forms a smooth, lump-free consistency.

Step 3: Transfer to Pan and Add Ghee

Pour the smooth milk powder mixture into a non-stick pan. Add 1/4 cup of ghee to the pan.

Step 4: Cook and Stir

Mix the ghee into the milk mixture on a low flame. Continue stirring continuously. The mixture will start to thicken after about 5 minutes.

Step 5: Form a Thick Paste

Keep cooking and scraping the sides of the pan. The mixture will gradually turn into a thick paste.

Step 6: Achieve Soft Dough Consistency

Continue cooking on low flame for a total of 10 minutes from when you started cooking. The mixture should form a soft dough that holds its shape.

Step 7: Transfer to Tray and Level

Transfer the soft dough to a greased tray. Gently press and level the surface of the burfi mixture in the tray.

Step 8: Garnish with Pistachios

Sprinkle 3 tablespoons of chopped pistachios evenly over the leveled burfi mixture.

Step 9: Press Garnish Gently

Gently press the pistachios into the burfi mixture to ensure they adhere well.

Step 10: Refrigerate to Set

Refrigerate the burfi for at least 1 hour, or until it is completely set and firm.

Step 11: Unmould and Remove Paper

Once set, unmould the burfi from the tray and carefully remove the butter paper.

Step 12: Cut into Pieces

Using a sharp knife, cut the burfi into desired pieces.

Step 13: Serve

The super soft and tasty instant milk burfi is now ready to be served.

• Use full-fat milk powder for the best texture and flavor.

• Cook the mixture on a low flame to prevent it from burning.

• Stir continuously to ensure a smooth consistency and prevent lumps.

• Refrigerate the burfi for at least 1 hour to allow it to set completely before cutting.

• Add 1/4 tsp cardamom powder for an aromatic flavor.

• Garnish with other nuts like almonds or cashews.

• Add a pinch of saffron strands soaked in warm milk for color and aroma.