Milk burfi, or milk powder burfi, is a dense milk fudge made with a handful of ingredients. It’s effortless to make in an instant pot; it’s basically a pour and cook recipe.
What is milk burfi?
There are many types of milk-based Indian desserts. This recipe is for milk burfi, also known as milk powder burfi. My recipe is made with less than 5 ingredients and comes together quickly, thanks to the instant pot. You need dry milk powder, sugar, ghee, and cardamom to make this milk fudge. I like to garnish with pistachio, but that’s optional.
How is this milk powder burfi different from kalakand?
I know that I recently shared a recipe for kalakand, and these two recipes look pretty similar, but the texture is totally different. Kalakand is very soft, while this burfi is dense. Just look at the texture of this burfi – see how it breaks? I wasn’t planning to share two milk-based sweets so close together, but since I had this recipe ready to go, I thought it might be nice for those of us who, well, love sweets, lol. Milk burfi wasn’t even on my list of things to make for the blog this year. I came up with the recipe by mistake. Some of my best recipes tend to come about that way (my popular 2-ingredient cheesecake was actually a failed attempt at egg-free flan). Anyway, at first, I was disappointed that whatever I had made wasn’t what I was trying to make (which was kalakand), but then I took a bite and realized I had accidentally made milk burfi. 😂
Here’s how to make milk burfi:
First, we’re going to make a sugar syrup: mix sugar and water together and pressure cook. Remove the lid and add ghee, milk powder, and cardamom and mix really fast and really well. Pour the thick mixture into an 8×8 pan (you’ll need a spoon to scoop the mixture out of the pot and into the pan), and garnish with pistachios. Refrigerate for an hour, then slice the mithai. If you eat the mithai at this point, it’ll be chewy. You need to put the mithai on a platter to air-dry on the counter for a day. This completely changes the texture of the burfi. Once it’s dry, you can store it in the fridge in an air-tight container for up to a week, if it lasts that long. Let me know what you think! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
