Instant Milk Burfi

Instant Milk Burfi

Homemade sweets always bring comfort and happiness, and this Instant Milk Burfi is one ofthose recipes you’ll want to make again and again. It’s quick, easy, and comes together in just 15 minutes. Your guests will be surprised when they find out this burfi is homemade, and evenmore surprised when they hear how little time you spend in the kitchen. This Instant Milk Burfi is my go-to recipe, no fuss, no fancy steps, yet the taste is rich, creamy, and truly desi. It proves that you don’t need hours of cooking to make a delicious Indian sweet just 15 minutes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Ingredients

  

• 1 cup fine sooji semolina
• ¼ cup butter or ghee
• 2 cups of milk
• 1 cup heavy cream
• 1 cup sugar
• ⅛ tsp green cardamom powder elaichi
• About 10 almonds crushed
• About 10 pistachios sliced

Instructions

 

• Lightly grease a small plate or tray and set it aside.
• Heat the ghee in a heavy-bottom pan on low to medium heat.
• Add sooji and roast slowly, stirring continuously, until aromatic and lightly golden. This step is important and takes about 5 minutes.
• Lower the heat and slowly add milk and cream, stirring continuously to avoid lumps.
• The mixture will loosen at first, then start to thicken.
• Cook on medium heat, stirring constantly, until the mixture thickens and starts leaving the sides of the pan, about 6 to 8 minutes.
• Add sugar and cardamom, mix well.
• The mixture will loosen again. Continue cooking and stirring until it thickens once more and comes together like a soft dough. Turn off the heat.
• Stir in almonds and pistachios and mix evenly.
• Immediately transfer the mixture to the greased plate.
• Spread evenly with a spatula.
• Let it cool for about 30 minutes.
• Once set, cut into the desired shape.

Notes

Quick Tips for Perfect Instant Milk Burfi

• Roast sooji well on low to medium heat until aromatic and lightly golden, this removes the raw sooji taste.
• Add milk and cream slowly, stirring continuously to avoid lumps and get a smooth texture.
• Cook until the mixture leaves the pan sides, even after adding sugar, this helps the burfi set perfectly.

Tried this recipe?Let us know how it was!

Frequently Asked Questions (FAQ)

1. Can I use coarse sooji instead of fine sooji?

It’s best to use fine sooji for a smooth texture. If you only have coarse sooji, you can grind it slightly before using, but the texture may still be slightly grainy.

2. Can I replace ghee with butter?

Yes, you can use butter instead of ghee. However, ghee gives a more authentic desi flavor and richer aroma.

3. Can I skip heavy cream?

Heavy cream adds richness and softness to the burfi. If you don’t have it, you can replace it with full-fat milk, but the texture may be slightly less creamy.

4. Why did my burfi turn soft and not set properly?

This usually happens if the mixture was not cooked long enough. Make sure the mixture:

• Leaves the sides of the pan
• Thickens again after adding sugar
  It should come together like a soft dough before turning off the heat.

5. Why did my burfi turn hard?

Overcooking the mixture can make the burfi hard and chewy. Once the mixture thickens and starts leaving the pan, remove it from heat promptly.