If you’re looking for a quick, fuss-free Indian sweet that tastes just like traditional mithai but takes a fraction of the time to prepare, then this Milk Powder Burfi is going to be your new favourite!
Made using simple pantry ingredients—milk powder, ghee, sugar, nuts, and fragrant cardamom—this burfi has a melt-in-the-mouth texture and a rich, creamy flavour. The best part?
It cooks in just 5–7 minutes and requires no complicated steps like constant stirring, extended cooking, or long setting times.
This is the perfect sweet for Diwali, Raksha Bandhan, Holi, birthdays, prasad, or when guests arrive unexpectedly. If you’re a beginner or someone who wants guaranteed results, this recipe will never disappoint.
Let’s make this super easy and incredibly delicious Indian sweet!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
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Ingredients
- Milk powder – 2 cups
- Ghee – 1 cup
- Sugar – 1 ½ cups
- Water – 1 cup
- Chopped cashews – 2 tbsp
- Chopped pistachios – 2 tbsp
- Tutti frutti – 2 tbsp
- Cardamom powder – ¼ tsp
- Rose water – ½ tsp (Optional: You can use kewra essence instead of rose water)
Method
Step 1 – Prepare the Milk Powder Mixture
- In a mixing bowl, add 2 cups milk powder.
- Pour in ½ cup ghee first, and mix well to combine.
- Add the remaining ½ cup ghee and mix again until you get a smooth, moist mixture with no dry spots. Set this aside.
Step 2 – Prepare the Sugar Syrup (One-String Consistency)
- Heat a pan on high flame.
- Add 1½ cups sugar and 1 cup water.
- Let it boil until it reaches one-string consistency.
- To check, take a drop between your fingers and gently pull—it should form a single thread.
- Reduce the flame to medium once the syrup is ready.
Step 3 – Add the Milk Powder Mixture
- Add the prepared milk powder–ghee mixture to the sugar syrup.
- Stir continuously to avoid lumps.
- Cook for 5–7 minutes on medium flame.
- The mixture will release some ghee on top—keep mixing until the ghee gets absorbed back into the mixture.
- This step ensures the burfi sets perfectly later.
Step 4 – Add Flavourings & Nuts
- Add 2 tbsp chopped cashews, 2 tbsp chopped pistachios, 2 tbsp tutti frutti, ¼ tsp cardamom powder, ½ tsp rose water
- Mix well and turn off the heat.
Step 5 – Set the Burfi
- Line a tray with parchment paper or grease it with ghee.
- Pour the mixture into the tray and spread it evenly.
- Sprinkle extra pistachios or cashews on top (optional).
- Let it set for about 2 hours. Keeping it under a fan helps it set faster.
Step 6 – Demould & Cut
- Once set, remove the parchment paper.
- Cut the burfi into square or diamond-shaped pieces.
- Your soft, rich, homemade Milk Powder Burfi is ready to serve!
Serving & Storage
- Store the burfi in an airtight container.
- Stays fresh for up to 7 days at room temperature.
- Refrigerate if you live in a warm climate.
- Tastes even better the next day as flavours deepen
Tips & Tricks –
✔ Perfect One-String Syrup
This is the key step. If the syrup is undercooked, the burfi will not set. If overcooked, it becomes hard. Check carefully.
✔ Use Good-Quality Milk Powder
Full-cream milk powder gives the best richness and melt-in-mouth texture.
✔ Prefer Ghee Over Oil
Ghee adds aroma and authenticity—avoid replacing it with oil.
✔ Add Flavours of Your Choice
- Kewra essence
- Saffron milk
- Rose essence
- Almond flakes
✔ Want a Softer Burfi?
Cook for only 4–5 minutes after adding the milk powder mixture.
✔ Want a Firmer Burfi?
Cook for 1–2 minutes extra, until the mixture leaves the sides of the pan.
