Milk powder 1 cup Saffron | Kunguma poo 2 pinches Milk 2 tsp Sugar 3/4 cup Butter 1 tbsp Almonds + pistachios 1 tbsp Method:
Soak saffron in warm milk. In a heavy bottomed pan, add sugar. Add 1/4 cup water to this. Once the sugar is melted, wait for the sugar to form one string consistency. When you touch the sugar syrup and hold it in between your thumb and index fingers, it should form a firm one string. Check out my detailed post on one-string consistency. Once the one string consistency is reached, add the milk powder, saffron-soaked milk and butter. Mix it well and stir the mixture continuously. Switch off the flame. Stir well till the mixture reaches thick idli batter consistency. Keep a ghee-greased plate ready. Once the milk powder mixture comes to idli batter consistency, transfer this to the greased plate. Sprinkle the chopped nuts on this and gently press with a spatula. Allow this to keep completely. Cut them into pieces. Enjoy the Kesar Milk powder burfi.
Method of how to make Kesar burfi with step wise pictures
Soak saffron in warm milk. In a heavy bottomed pan, add sugar. Add 1/4 cup water to this.
Once the sugar is melted, wait for the sugar to form one string consistency. When you touch the sugar syrup and hold it in between your thumb and index fingers, it should form a firm one string.
Check out my detailed post on one string consistency. Once the one string consistency is reached, add the milk powder, saffron soaked milk and butter.
Mix it well and stir the mixture continuously. Switch off the flame. Stir well till the mixture reaches thick idli batter consistency. Keep a ghee greased plate ready.
Once the milk powder mixture comes to idli batter consistency, transfer this to the greased plate. Sprinkle the chopped nuts on this and gently press with a spatula. Allow this to keep completely.
Cut them into pieces.
Enjoy the Kesar Milk powder burfi. This Kesar burfi stays good for 4-5 days in room temperature.
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