This festive treat is quick and straightforward, requiring only a few ingredients. It is soft and delicious. Whether celebrating Diwali, Holi, Navratri, or any special occasion, this Burfi is the perfect sweet to share with your loved ones. It’s that time of the year again – the Diwali season has begun, and with it comes a flurry of festivities and excitement. It’s a time when families and friends come together to celebrate and indulge in delicious treats. And speaking of delicious treats, I have yet another unique recipe to share with you! This one is sure to be a hit at your Diwali celebrations. So get ready to spice things up with this unique and flavorful dish! Burfi is a beloved Indian sweet staple during popular festivals such as Diwali, Holi, Rakhi, and other special occasions. Traditionally, this dessert is made using khoya or mawa; some recipes also call for sugar syrup. However, like my butterscotch burfi and brownie burfi recipe, I took a shortcut and used milk powder instead. Making burfi with milk powder means you don’t have to worry about making sugar syrup or checking for consistency. To give a twist, I also added Makhana powder with milk powder and flavored it with gulkand (rose jam). It turned out so well. This burfi recipe is straightforward, yields a deliciously flavorful treat that will melt in your mouth, and is just as delicious as the traditional version. In addition, the health benefits of the lotus seeds are widely known. Therefore, preparing this sweet makes it ideal for any occasion and celebration. Overall, this Makhana Gulkand Burfi is a delightful twist on a classic Indian dessert that will impress everyone who tries it. It’s perfect for any festive occasion or a sweet treat any time of the year. So try it and impress your loved ones with this delectable treat!
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
Milk powder: This recipe requires milk powder as one of the base ingredients, and to ensure the best taste, I recommend using high-quality milk powder. I have used Nestle Nido Instant Dry Whole Milk Powder, which I purchased from an Indian store. Makhana: Makhana (Lotus seeds) is another base ingredient of this recipe. I got it from the Indian grocery store. Confectioner sugar –Please use the confectioner powdered sugar as it will blend easily and lend a creamy texture to the burfi. Don’t use regular powdered sugar. Milk – bind the ingredients. Butter – gives an excellent nutty taste to our burfi. Another option- you can use ghee. Saffron – our main flavoring agent. Gulkand – For the top layer.
Step-by-step process
Firstly, dry roast makhana on low flame until it turns crunchy. Make sure to pop and check if Makhana is crunchy. Cool completely, and transfer to the mixer jar. Pulse and grind to a fine powder. Keep it aside.
Line a tray with parchment paper and grease it with some ghee. Keep it aside. I am using a 7x5x1-inch rectangular tray. Note: The thickness depends on the tray size you pour the mixture into. To a pan on medium-low heat, add butter and let the butter melt. Then, mix the milk powder and makhana powder well with the butter. Lower the flame and add the milk. Mix well until combined, and the mixture is lump-free. Then, add the powdered sugar and saffron-soaked milk. Mix until you have a smooth texture. Continue to cook on medium-low for 4 minutes; after 4 minutes, the dough will leave the pan’s sides. Turn the heat to very low and cook for 2 to 3 minutes, stirring continuously. The dough will become non-sticky. Tip – To see if the mixture is ready, take a small mixture from the pan. Let it cool down a bit, and then roll between your palms. If you can roll it quickly and make a non-sticky ball, it means it is ready to set.
Now, remove the pan from heat, take ¼ of the mixture in a bowl, and transfer ¾ the mixture to a greased tray. Spread and press down the milk powder mixture using your spatula. Add gulkand and orange food color in the remaining ¼ of the mixture. Mix well.
Top the plain milk powder burfi layer with gulkand milk powder mixture and spread it evenly. Tip – You can sprinkle some dry fruits and press them down at this stage.
Apply edible silver varq (optional) and let the Makhana Gulkand burfi set at room temperature for 2 to 3 hours. Once set, cut it into square pieces. Enjoy!
Food color is optional. If you want a sweeter burfi, you can increase the quantity of sweetness. It’s essential to do the entire process on low flame and keep stirring continuously, or else the barfi changes its color from the bottom. Once the mixture thickens or forms like mass and butter starts leaving the sides of the pan, stop cooking. To check if it is done, take a small piece of the mixture, and in a minute or so, try to roll it to form a ball. If you can form a ball, it means the barfi is done. This burfi keeps well in an airtight container for up to a week, and it’s advisable to keep it refrigerated. You can easily double or triple this recipe.
More Indian Sweet recipes
Basundi Cheesecake Baklawa Bracelet Gajar ka halwa No bake shrikhand tart Gulab jamun
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