Milk Burfi
That’s why it’s made with milk and not cream or any other fancy ingredients. This recipe is perfect for lazy cooks like me, or cooks that are way too busy to fuss in the kitchen. Diwali is around the corner and this recipe is perfect for those novice cooks making treats for the first time. There are many Burfi recipes and sometimes we just have to try a few before we choose the one that suits our palate. This one is creamy and not as rich but still delicious. I have kept it simple but you can also add whatever flavorings or nuts you prefer.
Ingredients Required For this recipe you will need powdered milk, here in South Africa we prefer Klim. You also need some icing sugar, butter and milk. See I told you it was simple.
How to make Burfi
To make this Burfi you pop all the ingredients, except the butter, into a large bowl. Use a whisk and mix it all together into a smooth batter. Add the butter to a pan and heat until it melts, in a medium to low heat. Once it all melts and the batter to the pan and use a spatula to stir. Keep stirring until the mixture leaves the sides of the pan. The mixture can be cooled and you can form them into shapes. Alternatively you can press it into a lined square dish and pop it into the fridge for a couple of hours. It can be cut into squares once it sets. Burfi can be stored in the refrigerator for up to a week. Thereafter you can freeze them. When serving them you ensure they are thawed first.
More Recipes to try: Chana Magaj Easy 5-Minute Rose Pistachio Burfee Easy Gulab Jamun If you loved this, please share!
