Manjula's Kitchen Home

Milk (Khoya) Burfi

Milk (Khoya) Burfi

Written by

Manjula Jain

in

, , , , , , , ,

Milk (Khoya) Burfi

Milk (Khoya) Burfi

Milk burfi, also known as khoya burfi is a classic Indian sweet that can be served both as a dessert or snack. Milk Burfi is made with milk, sugar, and flavored with cardamom. Finish it with a garnish of sliced pistachios and you have a simply divine treat! This is a staple in most North Indian households and served on many occasions.
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Cuisine Indian
Servings 6 people

Ingredients
  

  • 3-1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3 tablespoons lemon juice strained
  • 1 tablespoon clarified butter or ghee
  • 3/4 cup milk powder
  • 1/3 cup sugar
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon sliced pistachios for garnishing

Instructions
 

  • Heat the milk, heavy cream and lemon juice on a heavy bottom pan over medium heat, stirring occasionally. As milk will start heating the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate.
  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
  • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
  • Heat the frying pan on medium. Add butter and let it melt.
  • Next add milk curd, and milk powder. Mix it well.
  • Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like soft dough. This should take about 12 minutes. Now this is known as khoya.
  • Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
  • Mix the sugar and cardamom powder into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make burfi soft.
  • Transfer mixture to the greased plate and press firmly into a square or rectangular shape, approximately 1/2 inch high.
  • Let the burfi sit for about one hour before slicing I prefer cutting in about 1-1/2 inch squares.
  • For garnishing put few pieces of sliced pistachios on every piece burfi.

Notes

Notes: Do not heat the milk on high heat, milk should separate slowly. Also some time milk will separate in small curds or sometimes you will not see the curds either way it will be fine.
Tried this recipe?Let us know how it was!

Comments

21 responses to “Milk (Khoya) Burfi”

  1. Neilam

    Hi ms Manjula, I was wondering once this is made, do I need to put this in the fridge and how long can I keep it? I need to make it in advance so I’m not sure how many days I can keep it fresh. Thanks

  2. Jenitta

    Please let me know what is heavy cream and where could I get

  3. Ajitha

    my doubt is is powdered sugar is used in khoya burfi

  4. April

    Hello Ms. Manjula! I’m wanting to try this recipe but I cannot use cow milk due to allergy. Do you know if Goat milk will work? The goat milk sold in USA is Ultra Pasteurized unlike cow milk. Sometimes that makes a difference in recipes (especially for fermenting or cheese making). Do you know if this would work with a nut milk (like Almond Milk or Cashew Milk)? I’m not sure of the proteins in nut milk or if they can be used for making cheese. Thanks for your help! So glad to see you doing so well online. 🙂

  5. Anjali

    It seems the milk cream is missing in step one. You have it in the video but not in the written one.

    I love your recipes! Thank you auntie.

    1. Manjula Jain

      Anjali, thank you I fixed the recipe

  6. Sheila frost

    Hi . Can you please tell what I can instead of mango powder. As we cannot buy in England . Thank you.

    1. Manjula Jain

      Shella, lemon juice

  7. Pradee

    I have Worried about to prepare khova burfy,this is the easy way to prepare it.thank you

  8. Jasmine

    Hi Aunti,

    My milk, cream and lemon mixture did not curdle at all. What could have possible gone wrong? Can continuous stirring cause this problem? i kept my flame at 6 on a scale of 10.

    Secondly, can I use your kesar peda recipe to make khoya for making this milk burfi?

    Thanks for your help. All your recipes are really good.

    Regards,
    Jasmine

    1. Manjula Jain

      Jasmine, continuous stirring cause this problem but may be add little more lemon juice.
      Yes you can use this khoya recipe to make kesar peda

  9. Snehal

    I really need your help, I had some Deep Milk Mava which cooked for 3 minuted and once it was cool I added sugar. What can I make from that since I have the sugar added. Please help.

    1. Manjula Jain

      Snehal, if it is too soft add almond or coconut powder, cardamom or saffron for sure then make them into burfi, ladoo or peda shape. if mix is too dry add few spoons of sugar, I am not sure if that’s what you wanted to know.

  10. Ashwani

    hello Mam all your recipes are just awesome.

  11. Anna

    Hello Manjula,
    When do you add the cream?

    Love your recipes, every one I have tried is delicious.

    Thanks.

    1. Manjula Jain

      Anna, milk cream and lemon juice all three things together

  12. Puja Darshan

    This looks devine. This is on my to-do list…

  13. safiyyah

    Nice…

  14. Nandini Gujari

    Hi Manjula ji,

    Receipe looks yummy, would definitely want to try.

    I already have khoya at home, hence should I need to warm it before adding sugar n cardamom powde or should I directly mix the ingredients to the refrigerated khoya.

    Kindly clarify.

    Regards
    Nandini

    1. Manjula Jain

      Nandini, cook the khoya for 2-3 minutes on low heat then let it cool before adding the sugar.

  15. Geetanjali

    Milk powder available nahi ho toh kya use karey?

Leave a Reply

More posts