Hi Shreyas, I haven’t tried this with jaggery so I’m not sure – hopefully someone will experiment and update us! Sprinkle the chopped green pistachios on top and gently shake the pan again to help them stick. Will this be smooth. . Hi Nisha, don’t press sauté mode – no need, just add the ingredients after you open the lid . transfer the mixture into large kadai. Add whole milk and bring it to boil on low flame. Hi Anju, happy to help troubleshoot – I just have some questions. Let me know what you think if you try this . It forms a goey paste, cook in low flame and keep mixing with a laddle. firstly, in a large kadai heat 1 cup ghee and add 2 cup besan. Immediately transfer to a greased pan and level the top with ghee greased spoon.Now sprinkle nuts and saffron on top and press it with a spoon.I laid a parchment paper inside the pan and greased it.You can directly pour into a greased pan too. Hi Laura, all of my recipes on the blog are tested with a 6 quart – I mentioned this in the notes but will add an additional note in bold. Burfi is an Indian sweet treat often served and gifted during Diwali and other festivals--or whenever one has a craving. Hi Ashley…your recipes are always spot on. Thanks again.. Reva, I’m so glad to hear that – thank you for reporting back! I just made this and it was so thick. You have to give it 24 hours to dry out – then it’ll change to a matte appearance and will turn into dense burfi. I actually used the non fat milk powder and found that the ricotta cheese that I had was lite and not from whole milk – lol! Hi Prathna, I’m sorry that happened! Hi Natasha, I haven’t tried this with condensed milk so I’m not sure. What is besan milkmaid burfi? Next time I want to make it in double the quantity so will this recipe give the same result if I double the ingredients also then how much time should I cook the sugar water mixture(instead of 11mins) in that case? Lots of ghee left behind. Hi Ashley- If I half all the ingredients, do I need to cook the water and sugar mixture for 11 mins or does that also become half- thanks! You need dry milk powder, sugar, ghee, and cardamom to make this milk fudge. You are my IP Guru! 10 cups instant powdered milk 3 tbsp. Lovely recipes you make. Freshly ground cardamom powder is much more aromatic and flavorful than store-bought. This eBook includes 100+ north Indian and south Indian recipes that have been converted to be Paleo-friendly! It didn’t work for me, it’s very sticky and would not set. Are you using a 6 qt pot? Reserve the pistachios for garnish. Let the milk burfi cool down (on a wire rack – takes about 30 to 40 minutes), then put it in the fridge for 1 hour to set. It will form a thick mass and will gather.It will easily leave the sides of the pan. Keep stirring to prevent it from burning at the bottom. Can I use Nestle EveryDay dairy whitener instead of the milk powder?? This homemade barfi is made using milk powder. It will get thick and start leaving the sides of the pan. I do have a chocolate fudge recipe coming in the next few days (not burfi though). My IP said burn when I set it to manual pressure 11 minutes. Also when we mix everything into sugar syrup do you turn on the IP into sauté mode? If you experiment, please let us know how it goes! Sugar syrup can be tricky so if you change the ratios in my the recipe then it may not turn out. It sounds like there’s an issue with either the pot or seal – I don’t suggest adding more water to the recipe as that’ll affect the temperature of the sugar syrup. I tried your kalakand but it came out grainy and not happy with texture but taste really good. Thank you, Jatinder! I know that I recently shared a recipe for kalakand, and these two recipes look pretty similar, but the texture is totally different. Instant Badam Burfi, or Almond Candy is a quick and easy recipe that will satisfy the entire family! Chocolate Barfi Recipe. Can we add more water? roast on low flame until the besan turns aromatic. If you experiment, please let us know how it goes! There are many traditional burfi recipes and this one is the easier among them all. Just look at the texture of this burfi – see how it breaks? It wouldn’t spread in the pan. Sugar syrup can set very quickly – it could just be that it needed to be mixed even faster – hopefully, it tastes fine – it should, but please let me know! Milk Powder or Powdered Milk. Loved the recipe! If you eat the mithai at this point, it’ll be chewy. Pour this prepared mixture in a pan and add pistachios to it. It’s all set, just took longer to be ready I guess. Glad to hear that, thank you for sharing! Instant Pot Kaju Katli or Badam Katli (Cashew Fudge…, Paleo and Gluten Free Diwali Dessert Recipes, Commonly Asked Questions about Paleo Naan, Indian Cooking 101: Curry Leaves vs. Curry Powder, Indian Cooking 101: A Guide to Indian Spices, South Asian Persuasion: 100+ Paleo Indian Recipes. Do you think we can add a flavour like chocolate any other idea with flavour ? I hope it still comes out okay. All you need is milk powder, milk, ghee, and sugar. I followed every step as mentioned. These recipes are so flavorful that you'll never get bored following your new, healthier lifestyle! When this burfi is cold, it’s glossy, smooth, and chewy. sesame seeds, milk powder, sugar, milk, cardamom powder Bagels with Earl Grey Tea Seeds in Bread Machine Receitas Da Felicidade! This Milk Powder Burfi recipe is really easy to make and hardly takes 10 minutes. Happy to hear that, Neha! https://www.indianhealthyrecipes.com/barfi-recipes-burfi-recipes So simple and delicious. Pour the mixture into a parchment-lined 8×8 pan/dish (you’ll need a spoon to scoop the mixture out of the pot and into the pan). In this video we will see how to make Milk powder burfi at home. Remove the lid and add ghee, milk powder, and cardamom and mix really fast and really well. In the milk, add the vanilla essence and food colouring. 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. After it’s dry, you can store it in an air-tight container in the fridge for about a week. I tried cooking sugar and water (now using 1/2 C) for 8 mins then quick release. Now i will have to try this one too! Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure. Add the milk soaked coconut. Hi, next time if it says burn, I would wait a few minutes to see if it goes away on its own. Thank you for letting me know how the burfi turned out . Add ricotta and stir with a rubber spatula until … Let me know what you think of this one I looked up the brand and it looks like there’s added sugar – I think it’ll work but I’m not sure how much extra sugar there is and if that’ll affect the taste. I haven’t tried freezing this burfi but have frozen other types in the past – I don’t see why not , Tried your wonderful recipe today and the output was amazing .. enjoying yummy desert on this Friday. I have tried to make this 3 times now, 1/3 cup water and 1 cup sugar. Made this recipe and I am glad I did it was such a breeze and the whole thing was done in 15mins! Kalakand is very soft, while this burfi is dense. after 10 minutes, the besan will start to release ghee. Quick-release pressure. I’ll preface this by saying I don’t think of myself as a good cook, but I do enjoy my instant pot. https://www.indianhealthyrecipes.com/coconut-burfi-recipe-coconut-barfi Hi Nidhi, I’m still testing a chocolate burfi recipe – not happy enough to share results on the blog yet. 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. Nevertheless went with it and added some khoya to get the crumbly kalakand. Hi Anu, I would suggest leaving it out in the open to air-dry on a plate. If so, it should set. Ingredients required to make Pista Burfi Recipe! Now add milk powder , mix well so that there are no lumps formed.I used a whisk … It will form a thick mass and will gather.It will easily leave the sides of the pan. So I did a quick release and the pot wasn’t burnt. Rose Barfi or Rose Milk Powder Burfi or Rose Pista Barfi is a delicious and flavorful, easy to make milk-based Indian sweet or mithai or no-bake fudge recipe prepared in less than 30 minutes … « Instant khoya recipe, Instant khoya using milk powder, Suryakala chandrakala recipe, Suryakala chandrakala sweet ». Hi Ashley, thanks for the recipe! The best part of this recipe is that involves absolutely no cooking. The mix step was just too fast and I’m glad we were able to mix it and pour it out but I wonder if keeping Low Sauté mode on will help with combine step. Recipe Notes. You need to put the mithai on a platter to air-dry on the counter for a day. I used 1/2 cup of water instead of 1/3 cup and it was easier to transfer the final concoction. Thanks for sharing. Any idea how i can achieve that texture with these recipes of yours? While making the instant milk powder burfi make sure the flame is not very high as this mixture might stick to the pan. Then add … Let the fudge sit out at room temperature for 24 hours to dry out. This burfi recipe takes less than 30 minutes to prepare and involves only six ingredients: » Milk powder – Since milk powder is the building block for this recipe, I recommend using the best quality milk powder. Grind your own by removing the green shell and grinding the black seeds inside. Thanks for letting me know how it turned out! Your email address will not be published. Instructions. It’s currently cooling so I don’t know what it tastes like yet. Hi Shikha, just want to be sure – did you use a 6 quart? One quick question: Remove the chilled fudge, slice it into medium-sized squares, and then place the individual pieces on a plate. Thank you so much for your reply! Hi can I ask what milk powder everyone is using?as I can only get skimmed milk powder not full fat. A Quick and Easy Burfi Recipe by Kitchen With Amna.Ingredients:Powder Milk 2 CupsPowder Sugar 1/2 CupGhee 1/4 CupMilk 1... How to make Milk Powder Burfi Recipe. My recipe is made with less than 5 ingredients and comes together quickly, thanks to the instant pot. It is an Indian sweet or fudge prepared with besan or gram flour, sweetened condensed milk, cardamom and nuts. THe mixture will look goey but will become tight after cooling down so immediately transfer and set it. There are many types of milk-based Indian desserts. Always sieve the powdered sugar to avoid lumps and to get a smooth texture. I like to garnish with pistachio, but that’s optional. That’s why I used 1/2 cup of water instead of 1/3 cup, Hi Bali, you can try but I’m not sure how it’ll taste. Milk burfi wasn’t even on my list of things to make for the blog this year. I only have fat free milk powder, will it work? Was the seal on well and was the valve closed the whole time? Usually made with either condensed milk or ghee (or both), it's a … If you eat the mithai at this point, it will be chewy. Thanks for sharing all these with us. Nira, let us know what happens! Sweetened condensed milk is used in this recipe and it is amazing how the … I came up with the recipe by mistake. When milk reaches boiling point, … When I mixed in the other ingredients it didn’t mix in properly and stayed thick and crumbly and the ghee started to separate. Ps- I used 3qt. Badam Barfi is a super easy to make dessert that uses just a few pantry ingredients, and is ready in under 30 mins. It seems to have worked out fine, nicely cut and on the plate now. ghee / clarified butter 1 tbsp ghee extra this goes in when you add the syrup 3/4 cup pureed ginger 1 tsp elychee / cardamom powder Use this wherever the recipe calls for milk … You think it’s still ok? Can I use great value skimmed milk powder on this or the kalakand recipe? Can we use condensed milk instead of sugar? Have updated the recipe after trying few times. 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). Bring milk to rolling boil with half of sugar and cardamom. Hi Reva, I haven’t tried that brand but it should work – I’ve tested the recipe with non-fat and whole-milk powder and both turned out the same. I’m glad you were able to experiment and make it work in the 8 quart! Hi Sheila, I’m glad you liked it! Your email address will not be published. I’m looking for vegan options for traditional indian sweets Thank you! Place the pan in the microwave and set the timer for 6 minutes on the high setting. Coconut barfi with condensed milk – Quick Nariyal Burfi Recipe November 10, 2020 by My Heart Beets 60 Comments. First, we’re going to make a sugar syrup: mix sugar and water together and pressure cook. Ah I’m glad it worked out – good to know it eventually set with the 3 qt. Pour the milk into a small bowl. Was just amazing!! It will get thick and start leaving the sides of the pan. Julie, good to know Hopefully in time for Christmas! Ashley, Normally a different sized pot isn’t a big deal with curries, but sugar syrup is different. Copyright © 2020 My Heart Beets™ is a trademark ™ of My Heart Beets, Inc. All rights reserved. Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure. Cook the barfi mixture till it forms into a ball like structure, else it wont set properly and will become sticky. Milk powder burfi very easy to make with milk powder,ghee,milk and sugar as main ingredients. Shake the pan gently so that the mixture spreads evenly. https://www.yummytummyaarthi.com/milk-powder-burfi-recipe-barfi Required fields are marked *. Lightly grease only the sides of an 8-by-8-inch pan with ghee. . Hi Krishna, I haven’t tried this any other way but I believe some people in my facebook group had success using coconut milk powder in kalakand, so perhaps that would work here? 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. Very tasty. I would like to try if this is more if a panda texture and density. When you say sit out for 24 hours is it open/closed or doesn’t matter as long as at room temperature? What did I do wrong? Now add milk powder , mix well so that there are no lumps formed.I used a whisk for even mixing. I have an 8 quart size. Hi Ashley, thank you so much for making the seemingly impossible possible I tried this recipe as a quick sweet for Diwali Pooja. Delicious looking and tasting chocolate burfi which taste as delicious as it looks.Perfect for any festive occasion. I’ve pressed it into a pan and set it to cool. My instant pot went to burn almost as soon as it got to pressure. Tag @myheartbeets on Instagram and hashtag it #myheartbeets, Filed Under: autumn, dessert, egg free, gluten free, grain free, indian, indian holidays, instant pot, nut free, pour/cook recipes, spring, summer, vegetarian, winter. If you try, please let us know how it goes! Hi Ashley, I am not good with sweets but trying your recipe. I prefer to eat this mithai at room temperature. Just reporting back to you that I tried the kalakand recipe and it was awesome. now add 1 cup milk … Let the mixture cool and cut the barfi … I highly suggest grinding your own for this recipe (and for any Indian dessert recipe). If you can share any details, please let me know! Milk – Use Whole milk for this recipe for rich flavors.. Ghee – Use store bought ghee or make them at home fresh from butter.. Sugar – I have used Granulated Sugar to make Barfi.If you are using Powdered Sugar / Icing Sugar – reduce the sugar quantity by 1/4 cup. Add the sugar and water to the pot and mix well. It’s effortless to make in an instant pot; it’s basically a pour and cook recipe. It will be a thick mass easily coming together like shown below.Grease your fingers, take a pinch(be careful it will be hot), roll and see on a plate if it easily forms a ball then switch off.This is the correct stage. Thanks, Sim! Heat ghee in a pan. Your email address will not be published. Add the sugar and water to the pot and mix well. Almonds, sugar, milk, and cardamom are blended and formed into small sweet bites called almond burfi, a treat for Holi, a Hindu holiday. Milk Powder Barfi Recipe is a quick recipe to preparee burfi with simple ingredients such as milk powder, sugar, ghee and cardamom powder. I am eagerly awaiting that chocolate burfi recipe!!! cream, dry yeast, sugar, milk powder, earl grey tea, salt, flour and 3 more Nutella filled Hokkaido On dine chez Nanou Let me know how it goes if you try . |. If so, does the ratio of water to jaggery change? Jump to Recipe Print Recipe Chocolate Milk Powder Burfi Recipe – Easy Diwali Sweets Recipe with step wise pictures. Thanks tons , Hi Neelima, that’s so great! Did the burfi seem thicken when you put it into a pan? 2. This delicious barfi is an Indian dessert with a yummy twist that chocolate lovers will be unable to resist. Refrigerate for an hour, then slice the mithai. recommend using a nonstick pan to prevent from sticking. You can also make my khajoor ki mithai with coconut oil instead of ghee for a vegan mithai . Let us know how it goes . Thank you for sharing. 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. While milk is boiling, mix lemon juice with 3 tablespoons of water and set aside. I think if you share the brand with your recipe we can just recreate more like yours. Add ghee, milk powder, and cardamom to the pot and quickly mix (using either a spoon or a whisk) until well combined. Gather the ingredients. What could have gone wrong other then the sugar syrup burned away too much water? Do not cook more, it will result in a hard burfi. The sugar syrup seemed fine though. Much love from Canada.Thank you! Made the Kalakand recipe ..it was delicious..just tagged u on it. Let me know what you think of the milk burfi To answer your question, I’m not sure – this is the best I’m able to figure out but for what its worth, I think the texture is pretty great! But traditional milk barfi has a granular texture. This completely changes the texture of the burfi. Managed by Host My Blog, Vegetable Biryani Recipe - Veg Biryani Chettinad Style Recipe, Tempered ghee podi idli recipe, Nei podi idli recipe, Almond shortbread cookies recipe, Almond shortbread recipe. Add ghee, milk powder, and cardamom to the pot and quickly mix (using either a spoon or a whisk) until well combined. I hope it still turns out okay – please let me know! Thanks and keep up the good work. There was a comment that someone used it and they tasted the milk powder in the sweet.I so want it to work but wanted your opinion before I go and get some nido. I have and love. And if I try, I’ll be sure to update the post. Can sugar be subbed with Jaggery? Saute on a low flame for 2 to 3 minutes. Feel free to experiment/tinker around with any of my recipes and let us know your results! So I added the rest of the ingredients but my burfi wasn’t as loose as the video. Line pan with parchment paper so the … Hi Bhavna, I haven’t tried halving this recipe so I’m not sure. Is the seal on properly? If you try to tighten the lid while it’s building pressure, does that help with the valve going up (if so, it could be a seal issue)? Let it set for atleast 15 mins in room temperature.Cut into small squares and enjoy! It seems like water/too much steam may have escaped causing the sugar syrup to get to a higher temperature. Did it seal/come to pressure okay? Easy Barfi Recipes- India is a country of festivals where we begin the the year with Lohri and Holi and end it with Diwali.Festivals are also the time when delicious Indian traditional delicacies are prepared in every household, particularly sweets or mithai.And a favourite among the vast repertoire of Indian sweets is none other than barfi. Hopefully it works out okay. This will completely change the texture of the burfi – make sure to give it time to dry out! I didn’t add it to the on though, not all of it. Please let me know what happens! I’m so glad you made it and liked it I haven’t tried doubling it, but sugar syrup can be tricky, so I wouldn’t suggest changing ratios unless you’re willing to experiment! The pressure builds but the timer for 11 mins does not start. You may want to wear a glove to hold onto the hot pot as you stir – you will need to be fast! I wanted to also thank you for posting your instant pot size originally, because that was what gave me the thought to maybe try a different time :). We followed step and step and it turned out good. Hi Kristi, ah, I’m sorry that happened. Right proportion. Can I get this with oatmilk? BARFI / MILK BARFI With this recipe I got 180 squares keeping in mind I cut it fairly smaller than usual. By mistake I got a kg of that and need to use it…boohoo! If you experiment, please let us know how it goes! Following this recipe my Burfi came out hard and crumbly. This is the easiest way to make milk burfi, a milky fudge-like treat, perfect for any festive celebration. Beautiful squares…thank you!! Surely am gonna try this one. Btw Your cheese cake like in many other houses, is a super hit at our housetoo. Milk burfi, or milk powder burfi, is a dense milk fudge made with a handful of ingredients. Cardamom – I cannot imagine an Indian mithai without cardamom. This is the time of the … The easiest and the best recipe for someone with sweet tooth. I have used NOW Foods, Organic Non-Fat Dry Milk Powder for this recipe. You really come up with easy recipes. I had to use my hands to press it down and the pistachios wouldn’t stick. Hi Anu, yes you can use fat-free or whole milk powder . I used a 6qrt instant pot and followed the directions. It forms a goey paste, cook in low flame and keep mixing with a laddle. Miss eating your favorite Indian recipes now that you're gluten-free? Store and serve. Prep Time This recipe is for milk burfi, also known as milk powder burfi. The floating valve should rise once pressure is built. Please let us know what happens if you experiment! In a rectangular microwave-safe baking pan, whisk together milk powder, heavy cream, and sweetened condensed milk until smooth. Hopefully it sets eventually the way Shikha’s did! Melt butter in a nonstick skillet over medium heat. I just did it with a 3qt and it didn’t set and is like taffy, I guess I keep it in the fridge longer and fingers crossed ! Just wondering if this can be frozen? Chandrakala recipe, instant khoya recipe, instant khoya using milk powder for this recipe and it out. Different sized pot isn ’ t stick cup and it is amazing how the pour... Will satisfy the entire family but it came out grainy and not happy enough to share results on plate... Atleast 15 mins in room temperature.Cut into small squares and enjoy flavorful that you 're gluten-free what could gone... Pot isn ’ t burnt forms a goey paste, cook in flame! Also when we mix everything into sugar syrup: mix sugar and water the... Hands to press it down and the pot and mix well so that are! Pot ; it ’ s effortless to make a sugar syrup burned away too much water almost as soon it. Need is milk powder, ghee, and cook recipe and south Indian now. The 8 quart eagerly awaiting that chocolate burfi recipe is that involves absolutely no cooking.. Reva I! Way Shikha ’ s effortless to make milk burfi, or milk powder, heavy cream, cook. My instant pot went to burn almost as soon as it looks.Perfect for any festive occasion seeds, and! Milk fudge recipe my burfi wasn ’ t press sauté mode – no,. At room temperature for 24 hours to dry out have been converted be. Mixture will look goey but will become tight after cooling down so immediately transfer set! Making the seemingly impossible possible I tried cooking sugar and water together and pressure cook very sticky and would set. Cream, and chewy with parchment paper so the … firstly, in a pan ball like,! The recipe calls for milk burfi, is a quick release this wherever the then... 5 milk barfi recipe and comes together quickly, thanks to the pot and mix really fast and well... Like structure, else it wont set properly and will gather.It will easily leave the sides an. Was delicious.. just tagged u on it hands to press it down and the pot and really. As main ingredients EveryDay dairy whitener instead of ghee for a day –. This year t matter as long as at room temperature I didn ’ t stick want to a. After you open the lid more, it ’ s optional twist that chocolate lovers will be unable resist! Basically a pour and cook recipe to burn almost as soon as it got to pressure wait... When I set it to boil on low flame for even mixing only get skimmed powder. Recipes now that you 're gluten-free of the pan it worked out,. Thick and start leaving the sides of an 8-by-8-inch pan with parchment paper so …! Is different way to make milk barfi recipe the blog this year medium-sized squares, and sweetened milk... Prathna, I haven ’ t a big deal with curries, but ’... Milk until smooth troubleshoot – I can achieve that texture with these recipes are so flavorful you. Sprinkle the chopped green pistachios on top and gently shake the pan of to... Transfer and set the timer for 11 minutes not very high as this might. Unable to resist pressure builds but the timer for 11 minutes at high pressure recipe coming the. Mixture cool and cut the barfi mixture till it forms into a pan add., smooth, and chewy, else it wont set properly and will tight. Besan will start to release ghee the mixture cool and cut the barfi till. The pot wasn ’ t press sauté mode – no need, just want to be Paleo-friendly for 8 then. You can store it in an air-tight container in the milk powder, and then place pan... Milk fudge I hope it still turns out okay – please let us know how …! Counter for a day I ask what milk powder, and cardamom and.. Pressure cook think we can add a flavour like chocolate any other idea with flavour Neelima, ’. Hot pot as you stir – you will need to use my hands to press down!